Strawberry (Fragaria ananassa Duch.) breeding through biotechnology methods
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Abstract
worldwide acceptance and is also one that has more uses,
which include export and import as a fresh product in the food
industry as flavoring (in the preparation or pastry shop) among
others. However, after extensive studies in the crop, it was
discovered that this fruit is not only interesting for its quality
as a dessert, but also a very healthy food that brings a wealth
of beneficial substances for the body. Although it might seem
impossible strawberry production in Cuba, due to the
characteristics of climate, and the introduction of this fruit
began many years ago with the purpose of marketing to the
tourist resorts as fresh fruit or raw material, but in the recent
decades, productions have been very limited because the crop
is affected by biotic and abiotic yet been observed that
cultivars with those present have very poor quality fruit. And
it would be meaningful to assess the possibility of undertaking
programs to expand the number of strawberry production while
Cuban varieties adapted to weather conditions while
responding in favor of alternatives undertaken in the country
to reduce imports. Hence in this paper aims to review the
different methods used for biotechnological genetic
improvement of strawberry such as: the application of different
techniques of tissue culture, the characterization of strains by
biochemical and molecular markers and the identification of
genes associated with fruit ripening.
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