Highlight the importance of the benefits of mycorrhizae to promote the growth of plants, and obtain more benefits from their fermentable fibers. For sustainable agriculture, we must increase the fertility of the soil, supplying it with organic substances: natural manure from animals, including bark or wood chips, pine needles, straw, food waste and recycled waste material, in tune with the biodynamic agriculture and permaculture. On the contrary, the application of fungicides and pesticides for devastating phytosanitary purposes also has effects on mycorrhizae.
These organic fertilizers provide a beneficial soil for soil microorganisms. According to Bernaza and Acosta, "mycorrhizae encourage better use of fertilizers and soil nutrients, encourage greater absorption of water, air and stimulate the growth of roots of crops, protect certain pathogens and improve soil structure." Mycorrhizae act as specialized structures established in the roots to help absorb nutrients and protect against pathogens.
The term "mycorrhiza" refers to this symbiotic relationship between plant roots and, in particular, fungi in the soil. The potential benefits are: 1) improved absorption of nutrients, mainly nitrogen and phosphorus. 2) improved water absorption and increased resistance to water stress. 3) Increased resistance to soil pathogenic fungi. 4) Improvement of soil structure through the formation of aggregates and hyphal filaments of the fungus. 5) hormonal effects on the roots that improve their development and that of the entire plant.
Biologist Douglas H. CHADWICK explains how the relationship this mutually beneficial symbiosis between the fungus and the plant works. "Ten to 20 percent of the plant sugar produced through photosynthesis are absorbed by mycorrhizae. In return, the fungus provides many essential nutrients and increases drought resistance. As the ends of the plants' roots are too large to get between the soil particles through the cracks and crevices too, even the root of the narrowest, the hyphae of the mycelium, becomes an auxiliary root system, in contact with subsoil volume, absorbing many more nutrients, that the plant could achieve on its own." DR. ROGER KOIDE, Professor of Biology at Brigham Young University, is one of the leading experts on mycorrhizal fungi, having researched this topic for more than 25 years.
Mycorrhizal fungi occur naturally in our soil, Dr. Koide noted, and 75% to 80% of all plants on earth are “mycorrhizal” have this important relationship with fungi. Mycorrhizal plants are often more resistant to diseases, especially diseases caused by pathogens in the soil. Interview Dr. Koide at https://youtu.be/pr3IGUcvxNMhttps://youtu.be/pr3IGUcvxNM
Highlight the importance of the benefits of mycorrhizae to promote the growth of plants, and obtain more benefits from their fermentable fibers. For sustainable agriculture, we must increase the fertility of the soil, supplying it with organic substances: natural manure from animals, including bark or wood chips, pine needles, straw, food waste and recycled waste material, in tune with the biodynamic agriculture and permaculture. On the contrary, the application of fungicides and pesticides for devastating phytosanitary purposes also has effects on mycorrhizae.
These organic fertilizers provide a beneficial soil for soil microorganisms. According to Bernaza and Acosta, "mycorrhizae encourage better use of fertilizers and soil nutrients, encourage greater absorption of water, air and stimulate the growth of roots of crops, protect certain pathogens and improve soil structure." Mycorrhizae act as specialized structures established in the roots to help absorb nutrients and protect against pathogens.
The term "mycorrhiza" refers to this symbiotic relationship between plant roots and, in particular, fungi in the soil. The potential benefits are: 1) improved absorption of nutrients, mainly nitrogen and phosphorus. 2) improved water absorption and increased resistance to water stress. 3) Increased resistance to soil pathogenic fungi. 4) Improvement of soil structure through the formation of aggregates and hyphal filaments of the fungus. 5) hormonal effects on the roots that improve their development and that of the entire plant.
Biologist Douglas H. CHADWICK explains how the relationship this mutually beneficial symbiosis between the fungus and the plant works. "Ten to 20 percent of the plant sugar produced through photosynthesis are absorbed by mycorrhizae. In return, the fungus provides many essential nutrients and increases drought resistance. As the ends of the plants' roots are too large to get between the soil particles through the cracks and crevices too, even the root of the narrowest, the hyphae of the mycelium, becomes an auxiliary root system, in contact with subsoil volume, absorbing many more nutrients, that the plant could achieve on its own." DR. ROGER KOIDE, Professor of Biology at Brigham Young University, is one of the leading experts on mycorrhizal fungi, having researched this topic for more than 25 years.
Mycorrhizal fungi occur naturally in our soil, Dr. Koide noted, and 75% to 80% of all plants on earth are “mycorrhizal” have this important relationship with fungi. Mycorrhizal plants are often more resistant to diseases, especially diseases caused by pathogens in the soil. Interview Dr. Koide at https://youtu.be/pr3IGUcvxNM https://youtu.be/pr3IGUcvxNM