Relation between leaf and stem biochemical constituents and rooting ability of olive cuttingsJournal: International Journal of Horticultural Science and Technology (IJHST) (Vol.3, No. 2)
Publication Date: 2016-12-01
Authors : Mahmood Izadi; Ali Reza Shahsavar; Abbas Mirsoleimani;
Page : 231-243
Keywords : biochemical components; leafy cuttings; olive; rooting potential;
The relationships between rooting potential with endogenous phenolic compounds, nitrogen and soluble carbohydrates of cuttings for five olive cultivars (‘Rowghani’, ‘Dusti’, ‘Tokhmekabki’, ‘Konservalia’ and ‘Amigdalolia’) were investigated. Extracts of the leaves and the base of the cuttings were used for analysis of biochemical compounds. Results showed that there were significant differences in rooting potential among olive cultivars. There was no correlation between leaves and stems nitrogen contents and rooting ability of the cuttings. Moreover, leaf and stem soluble sugars, leaf total phenolics, stem caffeic acid, narengin and chlorogenic acid contents of the leaf and stem, did not affect the rooting potential of the cuttings. However, leaf catechin, stem total phenolics and vanillic acid had positive effects on rooting potential of the cuttings. There was a negative correlation between rooting percentage of the cuttings and leaf gallic acid and narengine contents.
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