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Arbuscular mycorrhizal fungi (AMF) are recognized for their role in eco-friendly, sustainable agriculture and help mitigate the increased input of chemicals into farmlands. Arbuscular mycorrhiza (AM) is believed to have been crucial in the evolution of land plants around 450 million years ago via increased soil phosphate uptake. In this interaction, the fungus infects the plant’s root cortex, forming structures called arbuscules to support nutrient exchange. The fungus helps the plant by enhancing the uptake of phosphorus and nitrogen and can meet all the phosphate needs of the plant from its mycelium. In return, the fungus supplies the plant with carbohydrates such as hexoses and fatty acids. Symbiosis not only allows for increased nutrient acquisition by the plant but also boosts the plant’s resistance to pathogens, tolerance of water and salt stress, and pollutants. Furthermore, AMF interactions resulted in earlier flowering, higher yields, and a higher number of marketable fruits. AMF have been demonstrated to increase the yield and fruit quality of crops such as strawberries, cucumbers, Washington Navel oranges, bananas, papayas, plums, peaches, guavas, pomegranates, and apples. Sustainable agriculture depends on mycorrhiza to promote plant growth, affect soil fertility, and improve absorption of phosphorus (P), ammonium (NH4), copper (Cu), and zinc (Zn). The production of mycorrhizal inoculum can be done in vitro, in pot cultures, aeroponics, hydroponics, and on farms. AMF contribute to the process by which resilient ecosystems are promoted by improving soil structure, cycling nutrients, and sequestering carbon. However, these effects depend on the species and the environmental context involved, and their effects on plant growth and ecological stability are highly variable. The impact of mycorrhizal fungi can be increased by exploring how they can be integrated with other sustainable agricultural practices, such as organic farming. Expanding research beyond the current traditional crops, such as corn, soybean, and wheat, and into specialty and high-value plants will allow the evaluation of the complete potential of mycorrhizal fungi in a range of agricultural systems.

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From Root to Fruit: Mycorrhizal Impact on Fruit Crops

  • 章节

  • 发表日期：

    2026年

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  • Diksha Kumari,
  • Nidhi Gupta,
  • Nitin Sharma,
  • Vikas Kumar

摘要

Arbuscular mycorrhizal fungi (AMF) are recognized for their role in eco-friendly, sustainable agriculture and help mitigate the increased input of chemicals into farmlands. Arbuscular mycorrhiza (AM) is believed to have been crucial in the evolution of land plants around 450 million years ago via increased soil phosphate uptake. In this interaction, the fungus infects the plant’s root cortex, forming structures called arbuscules to support nutrient exchange. The fungus helps the plant by enhancing the uptake of phosphorus and nitrogen and can meet all the phosphate needs of the plant from its mycelium. In return, the fungus supplies the plant with carbohydrates such as hexoses and fatty acids. Symbiosis not only allows for increased nutrient acquisition by the plant but also boosts the plant’s resistance to pathogens, tolerance of water and salt stress, and pollutants. Furthermore, AMF interactions resulted in earlier flowering, higher yields, and a higher number of marketable fruits. AMF have been demonstrated to increase the yield and fruit quality of crops such as strawberries, cucumbers, Washington Navel oranges, bananas, papayas, plums, peaches, guavas, pomegranates, and apples. Sustainable agriculture depends on mycorrhiza to promote plant growth, affect soil fertility, and improve absorption of phosphorus (P), ammonium (NH4), copper (Cu), and zinc (Zn). The production of mycorrhizal inoculum can be done in vitro, in pot cultures, aeroponics, hydroponics, and on farms. AMF contribute to the process by which resilient ecosystems are promoted by improving soil structure, cycling nutrients, and sequestering carbon. However, these effects depend on the species and the environmental context involved, and their effects on plant growth and ecological stability are highly variable. The impact of mycorrhizal fungi can be increased by exploring how they can be integrated with other sustainable agricultural practices, such as organic farming. Expanding research beyond the current traditional crops, such as corn, soybean, and wheat, and into specialty and high-value plants will allow the evaluation of the complete potential of mycorrhizal fungi in a range of agricultural systems.