Changes in the amino acids content of almond buds during their hibernation and development

Summary The authors submit the results of a chromatographic determination of free amino acids and protein fractions, soluble in ethanol and alkali, and insoluble, in the flower and vegetative buds of two almond varieties showing a different frost-resistance i.e. Non-plus-ultra and Vochtchaberdi. The buds were removed at different times between autumn (20.9.59) and spring (31.3.60). The Chromatographie determination of amino acids in buds showed the following: 1) 1. During the autumn-winter season there is a clearly perceptible difference in the content and pattern of amino acids of almost all fractions in flower and vegetative buds. The sharpest difference is found in the content and pattern of free amino acids and protein fractions soluble in ethanol, while in those soluble in alkali and insoluble, it is less. 2) 2. The difference in the amino acid content in the buds disappears during the spring when they are bursting and growing. 3) 3. In the almond Vochtchaberdi which is highly frost-resistant, preparation for the winter begins earlier than in the Non-plus-ultra, a variety with a weak frost-resistance. An earlier increase of the number of amino acids and total amino-acid content of the buds is indicative of this fact.