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dc.contributor.authorSarmiento Solís, Rafaeles_ES
dc.contributor.authorGarcía Fernández, José Luises_ES
dc.contributor.authorMazuelos Vela, Carmenes_ES
dc.date.accessioned2016-12-05T08:47:14Z-
dc.date.available2016-12-05T08:47:14Z-
dc.date.issued1990-
dc.identifier.citationActa Horticulturae (286): 105-108 (1990)es_ES
dc.identifier.issn0567-7572-
dc.identifier.urihttp://hdl.handle.net/10261/141152-
dc.description4 páginas.-- 1 figura -- 11 referencias.-- Comunicación presentado en el ISHS Acta Horticulturae 286: International Symposium on Olive Growinges_ES
dc.description.abstractChanges in the level of seventeen free amino acids were measured throughout the development of cuttings of 'Manzanillo' and 'Gordal', treated with 4 000 ppm of indolebutyric acid. High Performance Liquid Chromatography was used for their analysis in cutting barks, callus and roots. In the easy-to-root 'Manzanillo', total free amino acids were, respectively, two and five times higher in callus and roots• than in barks. Basic (except lysine), acidic, aliphatic amino acids and histamine clear by increased in 'Manzanillo' roots compared to callus. Aromatic, hydroxylated (except serine), heterocyelie (except histidine) and sulfuronlaining (except cystine) amino acids remained al; the same level both in callus and roots. In the difficult to-root 'Gordal1, a lower level in total free amino acids in callus with respect to barks was observed. In this case no roots were developed. Amino acid concentration did not change in this variety when barks and callus are compared, except serine and lysinees_ES
dc.language.isoenges_ES
dc.publisherInternational Society for Horticultural Sciencees_ES
dc.rightsclosedAccesses_ES
dc.titleFree amino acids in easy- and difficult-to-root olive varietieses_ES
dc.typeartículoes_ES
dc.identifier.doi10.17660/ActaHortic.1990.286.19-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.17660/ActaHortic.1990.286.19es_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
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