BIOCHEMICAL ASPECTS OF ALMOND MICROCUTTINGS RELATED TO IN-VITRO ROOTING ABILITY

Microcuttings of seven genotypes of almond (Prunus dulcis Mill) used a s peach rootstocks, showed different rooting ability in vitro. No dire ct relationship was found between peroxidase activity and total phenol content, determined in the whole microcuttings prior to the root indu cing treatment, and the rooting ability of these genotypes. However, a positive relationship was found between free indole-3-acetic acid (IA A) level and IAA-aspartate and the rooting response. After transferrin g into the rooting medium, peroxidase activity of the easiest-to-root genotype increase up to a peak and then declined and the total phenol content showed an opposite trend. These variations did not occur in th e most difficult-to-root genotype.