Resumen

KESSEL DOMINI, Argelys. Strawberry breeding through biotechnology methods. cultrop [online]. 2012, vol.33, n.3, pp.34-41. ISSN 0258-5936.

Strawberry is one of the fruits of greater 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.

Palabras clave : strawberry; cultivate; breeding.

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