Tomato Plant and Its in vitro Micropropagation)

Kaya Y., Remi F. A., Arvas Y. E., Durmuş M.

Journal of Engineering Technology and Applied Sciences, vol.3, no.1, pp.57-73, 2018 (Peer-Reviewed Journal)


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.