The formation of adventitious roots is an essential process in propagation of olive tree. The ability of rooting is critical in several strongly recalcitrant olive cultivars. The adventitious formation of roots involves complex changes in the metabolism and it is evident that the knowledge of root development is important to understand the developmental biology processes useful in the rooting improvement for commercial purpose. Several factors, at biochemical and molecular levels, interact in the formation and development of adventitious roots. The process of root-promotion was studied with biochemical markers (total soluble carbohydrates, total proteins) in two cultivars Leccino and Leccio del Corno, respectively easy and difficult-to-root. The content of total soluble carbohydrates (control and auxin treatment) increases during the root differentiation (from 2° to 4° weeks). After the first days from auxin treatment, a new protein of about 28 kDa was induced: in Leccino is present in the first days, while in Leccio del Corno only at the end of the rooting period. This work in progress for the best characterisation of the newly synthesised proteins by radio-labelling and for the construction of subtractive cDNA libraries.
Preliminary study on in vivo rooting of two Olea europaea L. genotypes
BERNARDI, RODOLFO;
2004-01-01
Abstract
The formation of adventitious roots is an essential process in propagation of olive tree. The ability of rooting is critical in several strongly recalcitrant olive cultivars. The adventitious formation of roots involves complex changes in the metabolism and it is evident that the knowledge of root development is important to understand the developmental biology processes useful in the rooting improvement for commercial purpose. Several factors, at biochemical and molecular levels, interact in the formation and development of adventitious roots. The process of root-promotion was studied with biochemical markers (total soluble carbohydrates, total proteins) in two cultivars Leccino and Leccio del Corno, respectively easy and difficult-to-root. The content of total soluble carbohydrates (control and auxin treatment) increases during the root differentiation (from 2° to 4° weeks). After the first days from auxin treatment, a new protein of about 28 kDa was induced: in Leccino is present in the first days, while in Leccio del Corno only at the end of the rooting period. This work in progress for the best characterisation of the newly synthesised proteins by radio-labelling and for the construction of subtractive cDNA libraries.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
