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Arbuscular mycorrhizal association in coffee

Published online by Cambridge University Press:  12 January 2009

S. A. L. ANDRADE ,
P. MAZZAFERA ,
M. A. SCHIAVINATO  and
A. P. D. SILVEIRA
S. A. L. ANDRADE*
Affiliation:
Depto de Fisiologia Vegetal, UNICAMP, IB, CP 6109, Campinas 13083-970, SP, Brazil
P. MAZZAFERA
Affiliation:
Depto de Fisiologia Vegetal, UNICAMP, IB, CP 6109, Campinas 13083-970, SP, Brazil
M. A. SCHIAVINATO
Affiliation:
Depto de Fisiologia Vegetal, UNICAMP, IB, CP 6109, Campinas 13083-970, SP, Brazil
A. P. D. SILVEIRA
Affiliation:
IAC, Centro de Pesquisa e Desenvolvimento de Solos e Recursos Ambientais, CP 28, Campinas 13012-970, SP, Brazil
*
*To whom all correspondence should be addressed. Email: [email protected]
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Summary

Despite previous research on mycorrhizal association with plants, the data on associations with coffee (Coffea species) are very sparse despite the great economic importance of this crop for many tropical developing countries. The present paper reviews the main aspects of the association between arbuscular mycorrhizal fungi (AMF) and coffee plants. This review includes topics on mycorrhizal effects on coffee nutritional status, pathogen–AMF interactions and responses to several environmental stresses. It also summarizes findings about the natural occurrence of AMF in different soils in which coffee is cultivated, some ecological aspects of this specific association and outlines trends for future investigations, which must elucidate the real benefits of mycorrhizae to coffee plants.

Type
Review Article
Information
The Journal of Agricultural Science , Volume 147 , Issue 2 , April 2009 , pp. 105 - 115
Copyright
Copyright © 2009 Cambridge University Press

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References

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