Biotechnology of Scented Roses: A Review

Abstract

Scented rose species are very important in the genus <em>Rosa</em> due to their use in highly-prized essential oil production and as garden roses. The fragrance of the rose flower (attar) captured by extraction is one of the most valuable flavor and fragrance products. A comprehensive study of the papers published in the field of <em>in vitro </em>culture and biotechnology of these species, particularly Damask rose, was performed. Then, in separate sections, the articles related to media preparation for callus culture, shoot regeneration and multiplication, rooting, and cell suspension culture were reviewed. In this paper, the stages of the <em>in vitro </em>culture of scented roses, including establishment, multiplication, <em>in vitro </em>rooting, acclimatization, and genetic variability are also considered. Subsequently, investigations on methods of <em>in vitro </em>culture of scented roses by callus, pollen, anther, cell suspension, and protoplast culture are described. Finally, technological improvements for micropropagation, biotechnology. pharmaceutical, and other properties of the Damask rose and other species of scented roses are discussed. Prospects of <em>in vitro</em> culture and biotechnological techniques of scented rose species are also discussed. Among scented roses, the focus of this paper is on four species, namely <em>Rosa</em><em> damascena </em>Mill., <em>R. gallica </em>Linn., <em>R. centifolia </em>Linn., and <em>R. moschata </em>Herrm., which are highly prized for oil production.