In most of the studies conducted on the rooting mechanism, the anatomical structures of the cuttings have been taken into account. Anatomical studies in which slides of transverse and longitudinal sections taken from one cm above the bottoms of all cuttings were taken every 15 days during rooting.
It has been observed that there are no variations in the anatomical structures related to rooting in the cuttings of difficult-to-root (Domat) and easy-to-root (Gemlik) olive varieties. Anatomical observations have not shown that the difficulty in rooting the Tomato is caused by an excessive increase in metabolic activity, which leads not to sclerenchyma, but rather to the formation of calluses instead of root formation. In addition, olive steels from the cambial region
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