BATAT (SHIRIN KARTOSHKA) KO‘CHATLARINI IN VITRO SHAROITIDA KO‘PAYTIRISH TEXNOLOGIYASINI O‘RGANISHNING AHAMIYATI

Abstract

Sweet potato (Ipomoea batatas (L.) Lam.) is an important food crop for food security, and its roots are rich in carbohydrates, vitamins (especially betacarotene in orange varieties) and fiber. Reproduction through traditional grape cutting is limited by disease spread, seasonal restrictions, and slow reproduction rates. In vitro microcultivation is an effective alternative to growing high-quality seedlings quickly, on a large scale, and without pathogens. Based on the recommendations of the International Potato Center (CIP) and recent research, the stages of explant sterilization, culture initiation, propagation, root formation, and acclimatization have been described. Challenges such as costs and acclimatization losses are also addressed, and future prospects for bureaucrats and molecular integration are highlighted. This technology provides disease-free planting material for growers, breeders, and seed systems.