Evolution of Microbial Communities in Greenhouse Yellow Soil with Different Years of Vegetable Cultivation

Wang Xiying; Zhang Lulu; Li Deyan; Zhao Hui; Tan Zhiyong

doi:10.14083/j.issn.1001-4942.2024.06.009

Abstract：Yellow soil is the main soil type in Guizhou region of China,and facility vegetable cultivation has become one of the important agricultural production methods in the region.However,excessive fertilization and continuous cropping have caused serious deterioration of yellow soil quality in this region.Microbes play important roles in maintaining soil quality and high-efficient agricultural production.In this paper,high-throughput sequencing of bacterial 16S rRNA and fungal 18S rRNA gene fragments were conducted to study the change of soil microbial community structure and its correlation with soil chemical properties in greenhouse across 1,5,10 and 12 vegetable cultivation years from Guizhou Province.The results showed that soil pH and available potassium content gradually decreased,organic carbon content increased first and then decreased,while the contents of total nitrogen,hydrolyzable nitrogen and available phosphorus gradually increased with the increase of planting years.The diversity and richness indices of soil bacteria gradually decreased with the increase of planting years,while those of soil fungi reached the lowest value after 5 years of cultivation.With the increase of planting years,the relative abundance of dominant bacterial phyla Proteobacteria and Ascomy-cota reduced,while that of Gemmatimonadetes and Actinobacteria increased gradually.Soil pH and contents of organic carbon,available potassium and available phosphorus affected soil bacterial and fungal community structure significantly.The results of structural equation model showed that planting year had directly signifi-cantly negative effect on bacterial community,directly significant positive effect on fungal community,and in-directly inhibition on bacterial and fungal communities and diversity by reducing soil pH and available potassi-um content.In general,planting years had stronger effects on soil fungal community than bacterial community.When the planting years were more than 5 in greenhouse vegetable fields,the yellow soil microecological bal-ance was disturbed gradually,which inhibited the sustainable development of greenhouse vegetable industry in yellow soil region.