In vitro micropropagation of almond (Amygdalus communis L. cv. Nonpareil)

An efficient in vitro propagation method was developed for almond (Amygdalus communis L. cv. Nonpareil). The effect of BA and kinetin (0.0, 0.5, 1.0, 2.0, 4.0 mgl-1) on the culture initiation of zygoticembryos isolated from mature seeds was investigated. A Murashige and Skoog (1962) (MS) medium containing 30 gl-1 sucrose, 0.5 and 1.0 mgl-1 N6-benzylaminopurine (BA) and 7 gl-1 agar resulted in amultiple shoot initiation at the rate of 11.0 ± 1.32 and 14.7 ± 2.12 shoot per explant, respectively, in 28 days of culture. The effects of a low concentration of BA (0.1, 0.5, 1.0 and 2.0 mgl-1) and differentcombinations of auxin + cytokinin were investigated for shoot proliferation. The best results for new shoot production were obtained from a MS culture medium which was supplemented with 1.0 mgl-1 BA.The rooting was achieved in a ½ MS medium supplemented with 8.0 mgl-1 indole acetic acid (IAA). The in vitro raised plants were acclimatized in a growth room and successfully transplanted to the field.This method here in described will be useful for the rapid multiplication of almond (A. communis L. cv. Nonpareil) in commercial exploitation

Determination of the Fatty Acid Composition of the Fruits and Different Organs of Lentisk (Pistacia lentiscus L.)

WOS: 000363292800021This paper reports the fatty acid composition of the oil extracts from seeds and in vivo and in vitro grown organs of Pistacia lentiscus L. were determined by using gas chromatography. The main fatty acids were linoleic (LA), palmitic (PALM), oleic (OLA) and linolenic (ALA) acids in the fruits, resins and in both in vivo and in vitro grown root, leaf and stem sections of male or female tree. The major fatty acids were represented by polyunsaturated fatty acids (PUFA) accounting for 56.94 %, 64.44 % and 55.57 % in root, leaf and stem part of male tree grown in vivo, respectively. The prominent class of fatty acid composition of different male organs of P. lentiscus L. regenerated in vitro was represented by PUFA accounting for 63.24 %. The monounsaturated fatty acid (MUFA), OLA and PUFA, LA were determined in the oils of the two genotypes studied.TUBITAK-The Scientific and Technical Research Council of Turkey [TBAG-110T941]; Dicle University Research Council, DUBAP [12-FF-104]The study was funded by grant # TBAG-110T941 from TUBITAK-The Scientific and Technical Research Council of Turkey. It was partially supported by a Grant #12-FF-104 from Dicle University Research Council, DUBAP