Biotechnology of Scented Roses: A Review

Scented rose species are very important in the genus rosa due to their use in highly-prizedessential oil production and as garden roses. the fragrance of the rose flower (attar) capturedby extraction is one of the most valuable flavor and fragrance products. a comprehensive studyof the papers published in the field of in vitro culture and biotechnology of these species,particularly damask rose, was performed. then, in separate sections, the articles related tomedia preparation for callus culture, shoot regeneration and multiplication, rooting, and cellsuspension culture were reviewed. in this paper, the stages of the in vitro culture of scentedroses, including establishment, multiplication, in vitro rooting, acclimatization, and geneticvariability are also considered. subsequently, investigations on methods of in vitro culture ofscented roses by callus, pollen, anther, cell suspension, and protoplast culture are described.finally, technological improvements for micropropagation, biotechnology. pharmaceutical, andother properties of the damask rose and other species of scented roses are discussed. prospectsof in vitro culture and biotechnological techniques of scented rose species are also discussed.among scented roses, the focus of this paper is on four species, namely rosa damascena mill.,r. gallica linn., r. centifolia linn., and r. moschata herrm., which are highly prized for oilproduction.