Real-case application of mycorrhizal inoculums on Capsicum annuum L. var. longum cv. Szegedi and Kalocsai

Soil organisms, together with mycorrhizal fungi play a crucial role in the functioning of agricultural ecosystems. One type of mycorrhizal association, arbuscular mycorrhizal (AM) symbiosis, can contribute significantly to plant nutrition by promoting the uptake of phosphorus and nitrogen (George, 2000) resulting in improved plant growth and health. Colonization by AM fungi may also improve plant establishment, enhance plant tolerance to biotic and abiotic stress (Schützendübel & Polle, 2002) therefore growing interest in mycorrhizal inoculation in cost-efficient plant production in horticulture is clear. The interest in use of mycorrhiza in horticulture is mostly due not only to enhance uptake of P and water but decrease agrochemical inputs during production, and increase in vegetable nutritional quality via activation of antioxidant, vitamins or carotenoid pathways (Baslam et al., 2011). Early evidence of the positive influence of the AM symbiosis on horticultural production was firstly provided by Menge et al. (1977). According to his work inoculation of horticultural plants with arbuscular mycorrhizal fungi (AMF) can (i) improve rooting and plant establishment; (ii) increase uptake of some ions and influence nutrient cycling; (iii) enhance plant tolerance to (biotic and abiotic) stress; (iv) improve the quality of soil structure; (v) promote earlier flowering and fruiting; and (vi) increase crop uniformity. However the effects of AM on the growth and development of horticultural crop plants have been described in many research papers (Azcón-Aguilar & Barea 1997; Lovato et al., 1995) but research focused on typical vegetable from Hungary is missing. Hungary is known for spice pepper (Capsicum annuum L. var. longum), which is protected by EU as a national cultivar. It is traditionally cultivated in the Szeged and Kalocsa regions of Hungary (Somogyi et al., 2000) and about 28.6 thousand tons are annually produced from 1,500 ha (average 20002009). A growing awareness of sustainable agriculture, highquality food, and more information on how food is produced has caused a demand for reduced chemical inputs in pepper cultivation also. The aim of the present study was to evaluate a possible sustainable, ecological way of producing mycorrhizal inoculums Symbivit (Symbio-m, CZ) on growth and yield of field grown spice pepper. Real-case application of mycorrhizal inoculums on Capsicum annuum L. var. longum cv. Szegedi and Kalocsai