Uplatnenie symbiotických húb glomus pri produkcii modelových zástupcov zeleniny

This dissertation deals with the use of mycorrhizal symbiosis in the cultivation of vegetables and aims to increase the yield and quality. The literature review defines different types of the mycorrhizal symbiosis. Furthermore, the thesis describes the arbuscular mycorrhizal symbiosis (AM), its biology, and influence of mineral nutrition and impact of biotic and abiotic stresses. This description is complemented by the prospects of the AM symbiosis in agriculture. The experimental part is devoted to the evaluation of plants inoculated with arbuscular fungi. The experiment was conducted as a pot experiment in containers (2009 - 2011) with appropriate substrate and irrigation dose. In parallel, there were a few other experiments with vegetable seedlings. The evalueted parameters included: yield parameters and also nutritional parameters such as vitamin C, total antioxidant capacity and dry matter content. Very significant indicator was the assessment of mycorrhizal root colonization by the fungus. There were used different types of arbuscular fungi, as well as the combination of AM fungi with saprophytic fungi. The results were statistically processed. Based on the results, we can conclude that mycorrhiza resulted in an increase in yield of tomatoes and leeks grown in containers. There was no statistically significant effect of any mycorrhizal treatment on the dry mater content. Positive effect of inoculation was shown at vitamin C content and total antioxidant capacity. Tomato and lettuce seedlings were also positively influenced by AM fungi. Overall, the experiment can be considered as successful, because the positive effect of mycorrhizal symbiosis was proved