| Effects of continuous return of facility tomato residues on greenhouse soil quality |
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| DOI：10.7606/j.issn.1000-7601.2024.04.23 |
| Key Words: facility tomato residues incorporation years of residues incorporation soil properties soil quality |
| Author Name | Affiliation | | SUN Xiaomei | School of Resource and Environmental Sciences, Gansu Agricultural University, Lanzhou, Gansu 730070, China | | CHE Jiangwei | School of Resource and Environmental Sciences, Gansu Agricultural University, Lanzhou, Gansu 730070, China | | WANG Li | School of Resource and Environmental Sciences, Gansu Agricultural University, Lanzhou, Gansu 730070, China | | CAI Xingdong | School of Resource and Environmental Sciences, Gansu Agricultural University, Lanzhou, Gansu 730070, China | | XU Faming | School of Resource and Environmental Sciences, Gansu Agricultural University, Lanzhou, Gansu 730070, China | | YU Zhaopeng | School of Resource and Environmental Sciences, Gansu Agricultural University, Lanzhou, Gansu 730070, China | | BAI Pengpeng | Liangzhou District Agricultural Product Quality and Safety Supervision and Management Station, Wuwei, Gansu 733000, China | | YANG Xiaoni | School of Resource and Environmental Sciences, Gansu Agricultural University, Lanzhou, Gansu 730070, China |
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| Abstract: |
| To investigate the effects of facility vegetable residues incorporation on soil quality, a total of four treatments were established from 2020 to 2022 including no tomato residues returning (CK), one\|year in\|situ tomato residues returning (TRR1), two\|year continuous in\|situ tomato residues returning (TRR2), and three\|year continuous in\|situ tomato residues returning (TRR3). The effects on soil physicochemical properties and microbial abundance were analyzed. The results demonstrated a significant decrease in soil pH, while there was a significant increase in soil electrical conductivity and organic matter content under continuous returning of tomato waste. Compared to CK, the average increase in available phosphorus and available potassium content in the soil was 11.41% and 31.40%, respectively, with the incorporation of tomato residues. In contrast to CK, there was no significant change in soil urease activity, sucrase activities were significantly enhanced by 22.12%, 30.46%, and 44.23%, and alkaline phosphatase activities were increased by 17.90%, 17.03%, and 11.08% in TRR1, TRR2, and TRR3, respectively. The number of soil bacteria and actinomyces in the TRR3 treatment was significantly higher than that in the other treatments. Specifically, compared to the control, TRR1, and TRR2 treatments, the number of soil bacteria increased by 51.07%, 61.21%, and 61.02% respectively in the TRR3 treatment. Similarly, the number of soil actinomyces also showed significant increases of 41.40%, 20.61%, and 29.60% respectively. The number of soil fungi and root\|knot nematodes exhibited a significant decrease with increasing years of tomato residues incorporation, while the application of TRR1, TRR2, and TRR3 resulted in reductions of 30.14%, 50.89%, and 81.70% respectively in the number of root\|knot nematodes compared to CK. The results of the analysis on the soil quality index indicated that the application of tomato residues in field management has led to an improvement from grade II to grade I, thereby presenting a novel and environmentally friendly approach for vegetable residue management. |
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