Methods of Blackberry Propagation in vitro Condition

¹ University of Cukurova Faculty of Agriculture Department of Biotechnology 01330 Balcali Adana TURKEY
² University of Cukurova Faculty of Agriculture Department of Horticulture 01330 Balcali Adana TURKEY
³ Bakrajo Technical Institute, Sulaimani Polytechnic University, Ministry of Higher Education and Scientific Research, Kurdistan Region Government KRG, Iraq.

^* Corresponding author: ebruyasakafkas@gmail.com

Abstract

Blackberry, one of the most important fruit species belonging to the Rosaceae family, can be grown in different environments due to having wide adaptation ability. Although it originated in Europe, today most of the common cultivars have North American origin. Also, expansion of its production last 25 years especially in Europe and the USA, the blackberry has become the fourth berry in the fresh berry market after strawberries, blueberries, and raspberries. Blackberry fruits are rich in vitamins, polyphenols, minerals, and antioxidants, especially gallic acid and routine. Many studies have proven that high nutritional composition has a positive effect on human health in preventing various diseases. It has an important place in the fresh and processed market. Frozen fruits can be used processed such as an ice cream, juice, jam, marmalade, cake, and sweet products. Blackberry breeding studies have been ongoing for over 100 years to increase yield and fruit quality, thornless cane, to improve disease insect resistance, and cane management and primocane fruiting. In vitro propagation is an alternative method to introduce new cultivars quickly into the market and to provide disease-free planting material compared with traditional methods. The purpose of this study was to summarize blackberry propagation methods in vitro conditions.