Tissue Culture Studies in Olive Plants on the World and Turkey
Known as the world’s most healthy and natural source of vegetable oil, the history of olives dates back to 10,000 years ago. The homeland of olives, a member of the Oleacea family, is Upper Mesopotamia and Southern Asia, including Southeastern Anatolia and Syria. Olives, BC It started to be cultivat...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2020-03-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3168 |
| _version_ | 1797919022992326656 |
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| author | Zeliha Çiftçi Mizgin Ay Ebru Sakar |
| author_facet | Zeliha Çiftçi Mizgin Ay Ebru Sakar |
| author_sort | Zeliha Çiftçi |
| collection | DOAJ |
| description | Known as the world’s most healthy and natural source of vegetable oil, the history of olives dates back to 10,000 years ago. The homeland of olives, a member of the Oleacea family, is Upper Mesopotamia and Southern Asia, including Southeastern Anatolia and Syria. Olives, BC It started to be cultivated on the eastern shores of the Mediterranean in the year 3000 and is one of the first fruit species cultivated in the Mediterranean region. In this respect, olive has an important place in the economy, nutrition and culture of Mediterranean countries. Currently, in most olive growing countries, olive, leafy stem or cuttings are rooted or by propagating stem shoots from seed or clonal stem. However, the so-called table olives are very difficult or completely impossible to root. The olives, which are very difficult to root, should be supported with biotechnological approaches such as micropropagation method in order to increase the product productivity. So far, many fruit species have been propagated in vitro using tissue culture methods and at the same time, some olive varieties have been successfully propagated by micro-propagation method. It made in tissue culture in the world and Turkey Olives have been compiled resources to work for the researchers in this study. |
| first_indexed | 2024-04-10T13:38:47Z |
| format | Article |
| id | doaj.art-49b88816513741a2b1c38b37924b82f1 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T13:38:47Z |
| publishDate | 2020-03-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-49b88816513741a2b1c38b37924b82f12023-02-15T16:11:17ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2020-03-018364565010.24925/turjaf.v8i3.645-650.31681567Tissue Culture Studies in Olive Plants on the World and TurkeyZeliha Çiftçi0Mizgin Ay1Ebru Sakar2Department of Horticulture, Faculty of Agriculture, Harran University, 63000 ŞanlıurfaDepartment of Horticulture, Faculty of Agriculture, Harran University, 63000 ŞanlıurfaDepartment of Horticulture, Faculty of Agriculture, Harran University, 63000 ŞanlıurfaKnown as the world’s most healthy and natural source of vegetable oil, the history of olives dates back to 10,000 years ago. The homeland of olives, a member of the Oleacea family, is Upper Mesopotamia and Southern Asia, including Southeastern Anatolia and Syria. Olives, BC It started to be cultivated on the eastern shores of the Mediterranean in the year 3000 and is one of the first fruit species cultivated in the Mediterranean region. In this respect, olive has an important place in the economy, nutrition and culture of Mediterranean countries. Currently, in most olive growing countries, olive, leafy stem or cuttings are rooted or by propagating stem shoots from seed or clonal stem. However, the so-called table olives are very difficult or completely impossible to root. The olives, which are very difficult to root, should be supported with biotechnological approaches such as micropropagation method in order to increase the product productivity. So far, many fruit species have been propagated in vitro using tissue culture methods and at the same time, some olive varieties have been successfully propagated by micro-propagation method. It made in tissue culture in the world and Turkey Olives have been compiled resources to work for the researchers in this study.http://www.agrifoodscience.com/index.php/TURJAF/article/view/3168zeytinmikroçoğaltımin vitrozeatiniba |
| spellingShingle | Zeliha Çiftçi Mizgin Ay Ebru Sakar Tissue Culture Studies in Olive Plants on the World and Turkey Turkish Journal of Agriculture: Food Science and Technology zeytin mikroçoğaltım in vitro zeatin iba |
| title | Tissue Culture Studies in Olive Plants on the World and Turkey |
| title_full | Tissue Culture Studies in Olive Plants on the World and Turkey |
| title_fullStr | Tissue Culture Studies in Olive Plants on the World and Turkey |
| title_full_unstemmed | Tissue Culture Studies in Olive Plants on the World and Turkey |
| title_short | Tissue Culture Studies in Olive Plants on the World and Turkey |
| title_sort | tissue culture studies in olive plants on the world and turkey |
| topic | zeytin mikroçoğaltım in vitro zeatin iba |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3168 |
| work_keys_str_mv | AT zelihaciftci tissueculturestudiesinoliveplantsontheworldandturkey AT mizginay tissueculturestudiesinoliveplantsontheworldandturkey AT ebrusakar tissueculturestudiesinoliveplantsontheworldandturkey |