Improving Steviol Glycosides Production in Stevia Rebaudian Bertoni by Plant Tissue Culture Technology" | ||
| Kirkuk University Journal For Agricultural Sciences | ||
| Volume 14, Issue 3, September 2023, Pages 57-67 PDF (1003.58 K) | ||
| Document Type: Review Paper | ||
| DOI: 10.58928/ku23.14306 | ||
| Authors | ||
| Suhad A. Mahdi* ; Noora J. Alsaedi | ||
| Department of Horticulture and Landscape Engineering, College of Agricultural Engineering Sciences, University of Baghdad, Baghdad, Iraq. | ||
| Abstract | ||
| Plant tissue culture techniques have made tremendous progress in the production of various active compounds of interest, including Steviol Glycosides in Stevia. Stevia rebaudiana is a perennial herbaceous plant known for its sweet-tasting leaves that contain active substances used as natural low-calorie sweeteners called Steviol glycosides. Because of its high sweetness and low-calorie nature, it is an alternative to sugar. However, conventional cultivation of Stevia plants for the production of Steviol Glycosides faces challenges such as long growth cycles, changes in chemical composition, and environmental determinants. Therefore, plant tissue culture is an alternative for the production of large quantities of Steviol Glycosides by altering various factors such as nutrient media, growth regulators, and response. Photovoltaic and tissue culture methods have been successfully used for plant propagation as well as the production of high-quality glycosides. Through techniques such as callus culture, organogenesis, and somatic embryo culture, large quantities of cotyledons can be rapidly established from small plant parts in a relatively short time. With further advances in tissue culture techniques and an understanding of the physiology and genetics of stevia, the potential for large-scale production of glycosides using Tissue culture methods is a promising technique for the commercial use of this natural sweetener. | ||
| Keywords | ||
| Tissue Culture; Stevia rebaudiana; Steviol Glycosides; natural sweetener; Active compouds | ||
| References | ||
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