Impact Of Mycorrhizal Fungi On Walnuts And Grapes Resistance To Pathogens In Ukrainian Orchards – A Review


V. Kostenko, V. Pechko, O. Ivanova

Biological production practices are increasingly replacing chemical production practices to comply with guidelines for integrated production. This new approach is not only valuable above ground, the subterranean environment benefits equally from a bio-friendly approach. The mycorrhiza group of fungi is receiving more and more attention, since it allows roots to function in greater harmony with their environment. Mycorrhiza is a symbiotic association between a fungus and the roots of a vascular host plant. These symbioses are characterized by bi-directional movement of nutrients where carbon flows to the fungus and inorganic nutrients move to the plant, thereby providing a critical linkage between the plant root and soil. Nutrients taken up by the mycorrhizal fungi from the soil can lead to improved plant growth and reproduction. As a result, mycorrhizal plants are often more competitive and better able to tolerate environmental stresses than are nonmycorrhizal plants. In this review we discuss the research directions of the Ukrainian Institute of Nut Crops and other research institutes for organic production and the potential benefits of mycorrhizal fungi on walnut and grape plants growth and their resistance to several pathogens.


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