Effects of arbuscular mycorrhizal fungi on vegetable quality

The influence of 4 species of arbuscular mycorrhizal(AM)fungi，Glornus mosseae，Glomus versiforme，Gigaspora roseo and Sclerocystis sinousa on the quality of watermelon，cucumber，taro and bean is investigated under field conditions．The results show that the contents of vitamin C，amino aeids，raw proteins，sugar and minerals in these vegetables are increased significantly by inoculation with the tested AM fungi．The treatments with G．mosseae show that the contents of VC and phosphorus are 25％ and 63％ increased in bean,raw proteins and total amino acids 19％ and 24％ in taro，soluble sugar，phosphorus and raw proteins 20％ ，26％ and 40％ in cucumber，soluble solid and Vc 25％ and 32％ in watermelon，respectively．It is suggested that the inoculation with AM fungi should be an important measure in increasing production and quality of“green”vegetables ．