In vitro propagation of Rubus geoides

Abstract

Rubus geoides, a native herb of Patagonia, has fruit with a bitter-sweet taste that can be eaten fresh or in marmalades and jams. The aim of this work was to develop a protocol for the in vitro propagation of R. geoides. The proposed protocol allowed a multiplication rate of 1:3.5 to be obtained at day 63 with Murashige & Skoog (MS) medium with 1.10 µM 6-benzylaminopurine added. Most (80%) of the shoots rooted on MS with half-strength macronutrient salts and 2.46 µM indol-3-butyric acid added and an initial period of darkness of 7 days. The root systems were of suitable quality to begin the acclimatisation stage. These results are the first for R. geoides from adult plants obtained in the field.