Role of Mycorrhizal Fungi in Enhancing Growth Performance and Phytochemical Profile of Garlic (Allium sativum L.)

Purpose: Soil microorganisms significantly influence crop growth and quality, yet their effects on garlic’s nutritional and functional components remain underexplored. This study investigates the impact of arbuscular mycorrhizal fungi (AMF) inoculation on garlic growth and Phytochemical Properties.
Research Method: Garlic plants were inoculated with 1g of mycorrhized root powder obtained from two isolates of endemic arbuscular mycorrhizal fungi (AMF), designated as MO (isolated from Allium triquetrum plants) and MA (isolated from Mentha plants) isolated from different host plants and regions. The effects of these inoculants were assessed by measuring growth parameters, including plant height, root biomass, bulb weight, and mycorrhization levels. Additionally, biochemical parameters including the contents of leaf pigments, sugars, total phenols, and antioxidant activity were analyzed.
Findings and Values: The isolation of arbuscular mycorrhizal fungi (MO) inoculation significantly enhanced plant height, root biomass, bulb weight, root colonization, leaf pigment content, phenolic compounds, and antioxidant activity compared to the control. In contrast, inoculation with the arbuscular mycorrhizal fungi (MA) isolate increased plant height, root fresh weight, total sugar content, and antioxidant activity but had no significant effect on bulb weight, leaf pigment content, or total phenol content. The isolate MO exhibited the highest root colonization frequency and greater hyphal length, confirming its role in enhancing nutrient uptake and plant development. This study highlights arbuscular mycorrhizal fungi inoculation as a sustainable strategy to improve garlic growth and quality, emphasizing the importance of soil microbiota management in optimizing cultivation.