This thesis is focused on mycorrhizal symbiosis in greengrocer production, shows general information about anatomy and distribution of mycorrhizal symbiosis. Summarized interesting scientific knowledge refers to the importance of the nutrient element, morphological changes and mycorrhizal metabolism which has the benefits in greengrocery and in seedlings propagation. In this work is also used good microscopical technologies, especially pictures which was taken by microscope. Thank to this was showed precise details of mycorrhiza anatomy and I can more clarified the all results of colonization rate. The practical part was focused on the study of the fungal colonization which had influence or not on selected vegetables. The aim was to evaluate the positive morphological development of the plants in mycorrhizal substrates and statistically confirm or not significant result.