Variability for reported amino acid composition in tomato fruit is likely due to both genotypic differences and plant nutrition (Davies 1966a; Freeman and Woodbridge 1960). Interest in amino acid content of tomato has generally focused upon their influence on fruit flavor. Attempts to influence fruit amino acid composition have been limited to studies evaluating the effect of different fertilizer regimes (Carangal et al. 1954; Davies 1964). Glutamic, a-aminobutyric, glutamine, and aspartic account for approximately 80% of the total free amino acids (Freeman and Woodbridge 1960). Free lysine and methionine constitute 20 to 25% and 12 to 18% of total lysine and methionine, respectively (Friedman 2002). The essential amino acid content of tomato is considered to be of good quality, being similar to soy protein (Friedman and Brandon 2001). Amino acid levels in fruit of wild tomato species were generally lower in comparison to the cultivated form (Schauer et al.
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