Micropropagation of autochthonous olive varieties from Türkiye
Keywords:genetic resources, olive, regeneration, zeatin
Olive (Olea europaea L.) is one of the oldest cultivated fruit species in the world. Fruits and oils of autocthonous olive varieties (native Turkish olive varieties) with unique sensory properties (taste, smell and aroma) gain importance recently. Particularly olive oil companies looking for varieties that have distinct taste, smell and aroma in their oil. Propagation of olive varieties by cuttings and grafting is very difficult and expensive, therefore it is important to find solution for easy and mass propagation. Micropropagation is particularly beneficial to propagate plants that are difficult to reproduce conventionally or to ensure virus-free plants or plants with particular qualities. In this study, in vitro micropropagation success of two autocthonous olive varieties (‘Mavi’ and ‘Guleki’) grown in the origin center of olive, Southeast Anatolia, Türkiye was investigated. Both varieties, have distinct smell, taste and aroma and are difficult to root by cuttings. The effects of three different medium OM (Olive Medium), WPM (Woody Plant Medium) and DKW (Driver-Kuniyuki Walnut Medium) and two different growth regulators BAP (6-Benzylaminopurine) and Zeatin on shoot induction (proliferation) in the in vitro micropropagation of the olive varieties were examined. Obtained shoots were later subjected to in vitro rooting and acclimatization. The highest proliferation efficiency and shoot length for both varieties were obtained with the use of 1 mg Zeatin+0.1 mg GAɜ hormone combinations on OM medium. ‘Mavi’ variety formed more roots compared to ‘Guleki’ (3.33 vs. 2.75 per shoots), and gave the highest rooting rate of 74.33% with 2 mg IBA (Indole Butyric Acid) treatment on ½ OM medium. In terms of rooting rate, Guleki gave the highest rooting (100%) on medium containing ½ OM, 0.2 mg GA3 and 4 mg IBA. 60% and 75% of the micropropagated plants of ‘Mavi’ and ‘Guleki’ varieties adapted well to the external conditions.
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Copyright (c) 2023 Zeliha CIFTCI, Ebru SAKAR, Sezai ERCISLI, Mehmet Ilhan ODABASIOGLU, Dejan ZEJAK, Velibor SPALEVIC
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