Improvement and the relationship between chemical properties and microbial communities in secondary salinization of soils induced by rotating vegetables
Choosing a reasonable vegetable rotation system not only maintains soil fertility but also creates a healthy soil ecosystem. However, it is unclear how crop rotation affects growing vegetables in Yunnans main production area. To determine how different rotation patterns affect soil properties and the microbial community under conventional fertilization, six plant cultivation patterns were chosen, such as lettuce monoculture, lettuce-large leaf mustard, lettuce-red leaf beets, lettuce-cabbage, lettuce-Romaine lettuce, and lettuce-cilantro. The results showed that all treatments increased the proportion of nutrients available in the soil compared to the monoculture mode, and the effect of the A2 treatment was the most significant. The high-throughput sequencing findings revealed that the distinct crop rotation patterns exerted varying effects on the microbial community. Microbial community diversity was significantly lower in the monoculture than in the other treatments. The rotation mode soil exhibited prominent bacterial and fungal groups. Network-based analysis showed that Bacteroidota and Gemmatimonadota, which are members of the genus Bacteroidota, were positively correlated with Proteobacteria. Members of Ascomycota and Chytridiomycota exhibited positive relationships. This study extends the theoretical understanding of how various vegetable rotation patterns affect soil physicochemical properties, microbial community diversity, and metabolic functions, revealing the beneficial effects of crop rotation on soil quality. This study provides theoretical guidance for the future enhancement of sustainable agricultural productivity and soil management planning.