The utilization and molecular mechanism of arbuscular mycorrhizal symbiosis in vegetables

Abstract

Vegetables are an important food and many of them can form AM (arbuscular mycorrhiza) symbiosis with AMF (AM fungi) that belongs to the sub-phylum Glomeromycota. The symbiosis with AM in vegetables enhances their tolerance to various stresses, such as low Pi (phosphate), salinity and soil-borne diseases. In the past decades, the molecular mechanism of AM symbiosis in vegetables has begun to emerge. Here, we review the key studies characterizing the molecular mechanism of AM symbiosis and highlights the huge potential of AMF in vegetable cultivation.