Abstract
SummaryRoots of single stem Chrysanthemum morifolium plants were inoculated with the vesicular‐arbuscular mycorrhizal (VAM) fungus, Glomus fasciculatus, at several stages of flower bud development. Compared to vegetative control plants, VAM formation was reduced during early stages of flower bud development, but not during later bud expansion. A decrease of reducing sugars and amino acids in root extracts during early bud development coincided with a decrease in root exudation of these compounds. These results suggest that reduction of VAM formation during early flower bud development resulted from a decrease in the availability and net leakage of metabolites necessary to sustain the mycorrhizal fungus during pre‐ and post‐infection.
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