Abstract
Rubus geoides, a native herb of Patagonia, has fruit with a bitter‐sweet taste that can be eaten fresh or in marmalades and jams. The aim of this work was to develop a protocol for the in vitro propagation of R. geoides. The proposed protocol allowed a multiplication rate of 1:3.5 to be obtained at day 63 with Murashige & Skoog (MS) medium with 1.10 μM 6‐benzylaminopurine added. Most (80%) of the shoots rooted on MS with half‐strength macronutrient salts and 2.46 μM indol‐3‐butyric acid added and an initial period of darkness of 7 days. The root systems were of suitable quality to begin the acclimatisation stage. These results are the first for R. geoides from adult plants obtained in the field.
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