Studies of amino‐acid metabolism in winter barley

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Abstract
During cold hardening of five varieties of winter barley, increases were observed in the level of total ethanol‐soluble ninhydrin‐reactive substances in leaves. The extent of the increase was dependent on variety. Of the individual amino acids in leaf extracts, those compounds derived biosynthetically from an α‐ketoglutarate, namely proline, glutamine and glutamic acid, showed the largest increases. Analyses of amino acids in xylem exudates suggest that the continued export of organic nitrogen from the roots contributes to the observed accumulation in leaf tissue.