This article gives a review of scientific and professional literature regarding the application of mycorrhizas in horticulture. It defines the phenomenon of mycorrhizal symbiosis and describes some of the basic features of symbiotic relationships between plants and fungi. It specifies most common types of mycorrhizas appearing in nature, their characteristics and differences considering diverse hosts, symbiotic fungi and nature of their relationship. The main objective of the article is to demonstrate the effects of mycorrhizal colonizationon various agricultural, physiological and biochemical properties of horticultural crops. It also proposes an important influence of mycorrhization on plant nutrition, nutrient uptake and crop yields. Researches show that plants with mycorrhiza are more tolerant to nutrients and water stress, soil salinity and high heavy metals concentrations. Also, it has been shown that mycorrhizal symbiosis positively affects plants during attacks of foliar pathogens and plant-parasitic nematodes. These effects propose the possibility of use of mycorrhizas in sustainable agroecosystems, but the relationship between plants, mycorrhizal fungi and soil type is yet to be elucidated.
