Preliminary Agronomic Evaluation of Two Cultivars of Olive Trees Obtained From Micropropagation Methods

Bati, C. Briccoli; Godino, G.; Nuzzo, Vitale

doi:10.17660/actahortic.2002.586.188

Cited by 9 publications

(7 citation statements)

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“…Efforts to replace zeatin on the in vitro culture protocols were tried out by several researchers (DimassiTheriou, 1994;Mencuccini et al, 1997;Briccoli et al, 2002;García-Férriz et al, 2002). The available information indicates that zeatin replacement by single synthetic cytokinins, such as BAP or kinetin were not very successful as they did not prove to allow good proliferation rates and usually they induced explant hiperhidricity.…”

Section: Discussionmentioning

confidence: 99%

“…It has been generally used at rates rising from 4.56 to 45.62 mM. However, due to its high cost, there is also a generalized opinion that an alternative replacement should be achieved for use in commercial micropropagation protocols (Mencuccini et al, 1997;Briccoli et al, 2002). One alternative to zeatin was www.elsevier.com/locate/scihorti Scientia Horticulturae 113 (2007) 1-7…”

Section: Introductionmentioning

confidence: 99%

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Coconut water and BAP successfully replaced zeatin in olive (Olea europaea L.) micropropagation

Peixe

Raposo

Lourenço

et al. 2007

Scientia Horticulturae

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The data presented report on trials conducted during 24 months using the Portuguese olive cultivar 'Galega vulgar'. The effectiveness of coconut water, BAP, or kinetin, as possible zeatin substitutes in olive micropropagation protocols, was investigated. In all stages of the micropropagation process, the mineral and vitamin formulation of olive medium (OM) was used. Regarding culture establishment the best results were achieved when 50 ml l À1 coconut water and 2.22 mM BAP were used as medium supplements. For the in vitro multiplication stage, the highest proliferation rates with an average of 3.4 new explants on each 30 days were achieved maintaining the coconut water concentration at 50 ml l À1 and increasing BAP up to 8.87 mM. The effects of IBA and activated charcoal on the in vitro root induction were also studied. Rooting rates of over 85% were obtained by basal immersion of the explants in IBA solution at 3 g l À1 for 10 s, followed by inoculation in the OM culture medium, added with 2 g l À1 of activated charcoal and without growth regulators. All in vitro rooted plants were transferred into Jiffy-Pots filled with vermiculite-perlite 3:1 (v/v) substrate. Those were subsequently wetted with the OM mineral solution, placed into polystyrene plates each one with 100 Jiffy-Pots capacity, which were transferred to traditional rooting mist benches, on a water-cooling equipped greenhouse. Such a simple acclimatization procedure allowed for 95% of plants survival. #

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Coconut water and BAP successfully replaced zeatin in olive (Olea europaea L.) micropropagation

Peixe

Raposo

Lourenço

et al. 2007

Scientia Horticulturae

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“…Agronomic applications of olive pomace take advantage of its high levels of nutrients and organic substances, 36 as well as phenolic compounds, which can be active against plant pathogens 37 . Many authors reported that the use of olive pomace by the two phase decanter rings has a positive effect on both herbaceous and arboreal crops 38 and provides macro and micro elements necessary for plant growth, although with a supplement in mineral fertilizers 35,39 . Due to its adsorption properties, olive pomace has also been used to remove soil pollutants such as heavy metals 40 and triazinic herbicides 41 …”

Section: Introductionmentioning

confidence: 99%

Functional compounds from olive pomace to obtain high‐added value foods – a review

et al. 2020

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Olive pomace, the solid by‐product from virgin olive oil extraction, constitutes a remarkable source of functional compounds and has been exploited by several authors to formulate high value‐added foods and, consequently, to foster the sustainability of the olive‐oil chain. In this framework, the aim of the present review was to summarize the results on the application of functional compounds from olive pomace in food products. Phenolic‐rich extracts from olive pomace were added to vegetable oils, fish burgers, fermented milk, and in the edible coating of fruit, to take advantage of their antioxidant and antimicrobial effects. Olive pomace was also used directly in the formulation of pasta and baked goods, by exploiting polyunsaturated fatty acids, phenolic compounds, and dietary fiber to obtain high value‐added healthy foods and / or to extend their shelf‐life. With the same scope, olive pomace was also added to animal feeds, providing healthy, improved animal products. Different authors used olive pomace to produce biodegradable materials and / or active packaging able to increase the content of bioactive compounds and the oxidative stability of foods. Overall, the results highlighted, in most cases, the effectiveness of the addition of olive pomace‐derived functional compounds in improving nutritional value, quality, and / or the shelf‐life of foods. However, the direct addition of olive pomace was found to be more challenging, especially due to alterations in the sensory and textural features of food. © 2020 Society of Chemical Industry

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“…On the contrary, if initial explants come from suckers, the plants start blossom 2-3 years later. Neither phenotypic variations nor genotypic alterations of in vitro propagated plants till now were observed by PCR-RAPD analysis (Rugini et al, 1996;Briccoli Bati et al, 2000;Garcia-Fèrriz et al, 2000;Leva et al, 2000).…”

Section: Axillary Bud Stimulationmentioning

confidence: 94%

Olive

Rugini

Gutiérrez-Pesce

Muleo

2008

Compendium of Transgenic Crop Plants

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Biochemical and molecular procedures have been developed for olive genotyping, for taxonomy between cultivated and wild olives, for phylogenetic studies of cultivars, and for identification of usable markers linked to the most important agronomic traits, such as size of the tree, flowering induction, apical dominance, productivity, self‐fertility, quantity and quality of oil and secondary products of fruit, biotic and abiotic resistance. These characters could be introgressed into cultivars by conventional breeding or through transgeny. Successful results by classical breeding are difficult to obtain due to the different flower fertility and the long juvenile period of the progenies. The low efficiency of modern genetic improvement techniques suggests that genetic transformation techniques could speed up the development of new genotypes; however, the development of efficient regeneration methods from mature tissue is the limiting factor for applying this technology, in olive. Transgenic olive plants with modified growth habit and putative induced disease resistance are under filed conditions to test their phenotype. Other attempts of genetic improvement such as clonal selection, mutation through γ‐irradiation, protoplast technology, haploid, changes in ploidy level, somaclonal variation, and somatic hybridization are discussed and reviewed.

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Preliminary Agronomic Evaluation of Two Cultivars of Olive Trees Obtained From Micropropagation Methods

Cited by 9 publications

References 0 publications

Coconut water and BAP successfully replaced zeatin in olive (Olea europaea L.) micropropagation

Coconut water and BAP successfully replaced zeatin in olive (Olea europaea L.) micropropagation

Functional compounds from olive pomace to obtain high‐added value foods – a review

Olive

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