Arbuscular Mycorrhiza (AM) is a symbiotic association between plant roots and certain soil fungi. Mycorrhiza establishment is known to modify several aspects of plant physiology such as mineral nutrient composition, hormonal balance, and C allocation patterns. In this study, the effect of the Arbuscular Mycorrhizal fungus Glomus intraradices Schenck & Smith on the physiological growth parameters of pepper (Capsicum annuum L. cv Cetinel-150) plants was investigated. To explain the physiological growth of these plants, some physiological growth parameters were determined in the shoots and leaves of mycorrhizal (M) and nonmycorrhizal (NM) plants such as the P and dry matter (d.m.) contents, chlorophyll (chl) concentrations (chl a, chl b and chl a + b), and amounts of some reducing sugars (fructose, a glucose, b glucose), sucrose and total sugar. All parameters increased in M pepper plants by 12%-47% compared with those of the NM plants (P £ 0.01). Furthermore, it was determined that P concentration was positively correlated with all chlorophyll and sugar contents. It is concluded that increased P concentration, because of the mycorrhizal symbioses, positively affects the physiological performance of pepper plants.

Arbuscular Mycorrhiza (AM) is a symbiotic association between plant roots and certain soil fungi. Mycorrhiza establishment is known to modify several aspects of plant physiology such as mineral nutrient composition, hormonal balance, and C allocation patterns. In this study, the effect of the Arbuscular Mycorrhizal fungus Glomus intraradices Schenck & Smith on the physiological growth parameters of pepper (Capsicum annuum L. cv Cetinel-150) plants was investigated. To explain the physiological growth of these plants, some physiological growth parameters were determined in the shoots and leaves of mycorrhizal (M) and nonmycorrhizal (NM) plants such as the P and dry matter (d.m.) contents, chlorophyll (chl) concentrations (chl a, chl b and chl a + b), and amounts of some reducing sugars (fructose, a glucose, b glucose), sucrose and total sugar. All parameters increased in M pepper plants by 12%-47% compared with those of the NM plants (P £ 0.01). Furthermore, it was determined that P concentration was positively correlated with all chlorophyll and sugar contents. It is concluded that increased P concentration, because of the mycorrhizal symbioses, positively affects the physiological performance of pepper plants.