The effect of potato virus X on the nitrogenous constituents of potatoes |
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| Authors: | S. Chandra N. I. Mondy |
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| Affiliation: | (1) Department of Food Science, Cornell University, 14853 Ithaca, NY, USA |
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| Abstract: | Summary Infection with potato virus X (PVX) increased the total nitrogen and non-protein nitrogen contents of Katahdin tubers. Protein nitrogen remained unchanged, but a 22% increase in free amino acid content accompanied infection. No differences were observed in the number or composition of protein fractions in infected tubers. |
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