Production of Vegetable Crops by Using Arbuscular Mycorrhizae

Abstract

In modern agriculture, application of beneficial microorganisms has become more reliable and alternative source to reduce the application of pesticides. Several studies demonstrate that the beneficial microorganisms like arbuscular mycorrhizal (AM) fungi, Pseudomonas species, Trichoderma species etc. increase the plant growth and their and also improve the quality of soil. Additionally, these microorganisms increase the resistance of host plants against biotic and abiotic stresses. In the present chapter; vegetable crops in horticultural systems were focused. Most of the vegetable crop form symbiotic relationship with mycorrhiza acting as a bridge for the flow of energy and matter between plants and soils. The symbiotic relationship includes most species of vegetables and some species of fungi that have great relevance to soil ecosystem functions, especially nutrient dynamics, microbial processes, plant ecology, and agriculture. AMF can improve the nutrient and water uptake, induce tolerance of abiotic and biotic stress of their host plants. In the sustainable agriculture, the association of soil microorganisms with plant roots can also be exploited and in this way improve plant growth and productivity under normal and stressful environment. As a result, mycorrhizae improves plant growth, root structure development and crop yield and quality in almost any ambient condition. In addition, another benefit of mycorrhizae is that plants are resistant to diseases. it is concluded that arbuscular mycorrhizal infused pepper seedlings have high yield and quality. And also arbuscular mycorrhizae can be recommended for high yield and quality crop.