Domates Bi̇tki̇si̇ Ve in Vi̇tro Mi̇kro Çoğaltımı (Tomato Plant and Its In Vitro Micropropagation)

Abstract

TR

Domates bitkisi patatesten sonra, dünya genelinde ham ve işlenmiş gıda olarak tüketilen ikinci önemli bitkisel üründür. Kökünü And Dağları’ndan alan domates (Solanum lycopersicum L.), Avrupa’ya 16. yüzyılda getirilmiştir. Günümüzde tüm dünyada yetiştirilen bir kültür bitkisi olup üretim ve tüketimi artmaya devam etmektedir. Bu popüler sebze hidroksisinnamik asit türevleri için olduğu kadar, likopen, ß-karoten (beta karoten), flavonoid ve C vitamini gibi önemli vitaminler ve besinler için de temel bir kaynak olarak bilinir. Likopenin anti-oksidatif ve anti kanser özelliklerinin keşfedilmesinden bu yana, bu bitki üzerindeki çalışmalar artmıştır. Bitki biyoteknolojisinin gelişimi ile mikroçoğaltım yöntemlerine ilgi hızlı şekilde artmıştır. Domates bitkilerinde doku kültürü yöntemleriyle mikro çoğaltım yapılmasıyla birlikte birçok fırsatlar ortaya çıkmıştır. Bu derleme çalışmasında, domates bitkisi hakkında genel güncel bilgiler verildikten sonra domates doku kültürü ve etkileyen faktörleri yeni yapılan araştırmalar ışığında sunulmuştur.

EN

Tomato is the second largest vegetable crop consumed as crude and processed food worldwide. Originating in the Andes, the tomato (Solanum lycopersicum L.) was imported to Europe in the 16th century. At present, it is an important crop plant cultivated all over the world, and its production and consumption continue to increase. This popular vegetable is known as a major source of important nutrients including lycopene, bcarotene, flavonoids and vitamin C as well as hydroxycinnamic acid derivatives. Since the discovery that lycopene has anti-oxidative, anti cancer properties, interest in tomatoes has grown rapidly. With the development of plant biotechnology, it has rapidly increased to micro-production methods. Many opportunities have appeared in tomato plants with micropropagation by tissue culture methods. In this review study, we provide general information about tomato plant, then tomato tissue culture and its influencing factors are presented in the light of new knowledges.

Keywords

• Tomato,Plant biotechnology

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