Mycorrhiza and Stress Tolerance of Vegetables: A Review

Mycorrhiza and Stress Tolerance of Vegetables: A Review

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Authors: Samuel Adamec and Alena Andrejiová

Volume/Issue: Volume 21: Issue 2

Published online: 31 Dec 2018

Pages: 30–35

DOI: https://doi.org/10.2478/ahr-2018-0008

Abstract

From year to year, the world growing area is being more poluted with heavy metals or excessive salt level and exposed to lack of moisture or avaiable nutrients in the soil. This resulting in a loss of agricultural land where vegetables were grown in the past. The producers must also fight with more resistant and new species or strains of soil pathogens, while chemical protection is not always the most suitable solution for human health and the environment. Our review focuses on the great importance of using arbuscular mycorrhizal fungi to alleviate abiotic and biotic stress, taking into account the use in vegetable production. The review is gradually focusing on individual stressors and defines the mechanisms of mycorrhizal fungi that contribute to the sustainable agriculture even under severe stress conditions.

Keywords: mycorrhizal fungi, abiotic stress, biotic stress, vegetables

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