Olive (Olea europaea L.) is a fruit species native to the Mediterranean region and cultivated for table olives and olive oil production. Olive is generally propagated vegetatively through mist propagation of leafy stem cuttings. However, due to the limitations of this technique, propagation through in vitro culture such as nodal segmentation of elongated shoots (microcutting) and somatic embryogenesis was established. Olive micropropagation can be used for rapid and large-scale propagation of disease-free and/or selected genotypes, and for genetic improvement programs. In the present book, detailed methods for successful in vitro propagation of olive through different techniques such as microcutting, somatic embryogenesis, adventitious organogenesis and micrografting are described, and results from literature regarding olive micropropagation and the application of tissue culture in genetic transformation and cryopreservation technologies are reported.
Mouaad Amine Mazri
Dr. Mazri Mouaad Amine is a researcher in the National Institute of Agronomic Research of Morocco. He holds an engineer and PhD degrees in plant biotechnology. His main research activities are about the use of biotechnological approaches to improve plant species with high agronomic and economic values such as olive, date palm, cactus pear.
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LAP LAMBERT Academic Publishing
Olea europaea L., micropropagation, Somatic embryogenesis, Microcuttings, genetic transformation, cryopreservation
SCIENCE / Horticulture