Role of Mycorrhizal Associations in Wheat Nutrition

This review mainly talks about a microorganism called arbuscular mycorrhizal fungi (AMF) to see if it helps wheat nutrition. Many studies have found that AMF can help wheat absorb nutrients better, such as potassium, phosphorus, and nitrogen. In places with less nutrients or bad environment, such as potassium-deficient and saline-alkali land, wheat and AMF perform better together. Not only does it grow faster, but it also increases yield and has stronger ability to resist bad environment. The role of AMF is not only to help the root system absorb minerals, but also to affect the expression of some genes, making wheat's antioxidant capacity and disease resistance stronger. It can also make the nutrients in wheat grains better and the protein structure more reasonable, which is helpful for grain quality. Another benefit of AMF is that it can improve soil health, allowing farmers to grow good fields with less fertilizer, which is very meaningful for environmental protection and sustainable agriculture. Different varieties of wheat may have different effects when used with different types of AMF. Sometimes it may also make some trace elements less easily available to wheat. AMF has great potential in improving wheat nutrition, yield and adaptability to the environment, and is a good helper for achieving green agriculture.