The effect of barley yellow dwarf virus on the amino acid composition of spring wheat

SUMMARY Leaf extracts of barley yellow dwarf virus‐infected and healthy spring wheat (cv. Highbury) plants at three growth stages were analysed by gas liquid chromatog‐raphy to determine their free amino acid content. Eleven free amino acids were identified. Virus infection increased the total amino acid content of sampled leaves at each growth stage but more so at the later stages. Alanine and glutamine were consistently present in greater amounts in infected than in healthy leaves at all three growth stages.