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Professional paper

https://doi.org/10.31727/gzb.43.4.4

Mycorrhiza in viticulture

Mirela Osrečak ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ana Jeromel ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ivana Puhelek ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Nera Huzanić ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ana-Marija Jagatić Korenika ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Marina Anić ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Marko Karoglan ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska


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Abstract

Mycorrhizal fungi live in symbiosis with plant roots, including grapevines. During this mutualism, mycorrhizal fungus helps the plant to acquire water and mineral nutrients from soil, gaining photosynthetic products from a plant in return. Mycorrhizal symbiosis play a key role in nutrient cycling in the ecosystem and also protect plants against environmental stress and enhance plant resistance to pests and diseases. Mycorrhizal fungi also increase tolerance to adverse soil conditions. Moreover, inoculated plants had significantly increased yield and improved quality of grapes.

Keywords

grapevine, mycorrhiza, yield, grape quality

Hrčak ID:

241582

URI

https://hrcak.srce.hr/241582

Publication date:

17.7.2020.

Article data in other languages: croatian

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