Effects of land use intensity on dissolved organic carbon properties and microbial community structure

In the last three decades there has been a major shift in China's agriculture with the conversion from cereal fields to vegetable production, however little is known about the impact of this land use change on labile soil carbon and microbial community structure. We conducted a study to characterize dissolved organic carbon (DOC) and soil microbial community by comparing greenhouse vegetable fields with contrasting management intensity and adjacent cereal fields (wheat–maize rotation) in Shouguang and Quzhou in North China. Compared with cereal fields, greenhouse vegetable cultivation increased soil organic carbon (SOC) and total nitrogen (TN), while it decreased the soil pH, particularly at the high-intensity site. The DOC concentration was significantly higher in greenhouse vegetable fields than in cereal fields, whereas DOC composition differed between greenhouse vegetable fields and cereal fields only at high management intensity. Chemical fractionation indicated that DOC from greenhouse vegetable fields with high management intensity was less decomposed than DOC from cereal fields, because the percentage of hydrophobic acid (HOA) as DOC was higher in vegetable fields. Vegetable production significantly changed the microbial community structure in comparison to cereal fields: high-intensity management increased total bacteria, G (+) bacteria and fungi, while low-intensity decreased fungi and increased bacteria-to-fungi ratio. The main factor affecting microbial community structure was soil pH in this study, accounting for 24% of the differences.

► Cereal field to vegetable cultivation conversion changed microbial community.
► Higher-intensity vegetable cultivation decreases pH but increases SOC, TN and DOC.
► Higher-intensity vegetable cultivation increased percentage of HOA as DOC.
► The main factor affecting microbial community structure was soil pH in this study.