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ORIGINAL RESEARCH
Rye-Potato Crop Rotation Alters the Physical
and Chemical Properties and Microbial
Community Structure of Soil
1
Institute of Biology, Hebei Academy of Sciences, Shijiazhuang 050091, P.R. China
2
Main Crops Disease of Microbial Control Engineering Technology Research Center in Hebei Province, Shijiazhuang
050081, P.R. China
3
Department of Plant Pathology, China Agriculture University, Beijing 100193, China
4
Hebei Normal University, Shijiazhuang 050024, P.R. China
These authors had equal contribution to this work
Submission date: 2023-12-13
Final revision date: 2024-04-17
Acceptance date: 2024-06-05
Online publication date: 2024-09-23
Publication date: 2025-05-09
Corresponding author
Pol. J. Environ. Stud. 2025;34(4):4377-4391
KEYWORDS
continuous potato croppingrye-potato crop rotationsoil enzyme activitymicrobial diversitymicrobial community composition
TOPICS
ABSTRACT
Long-term potato planting causes continuous cropping obstacles, and crop rotation is an effective
way to solve this problem. This study aims to explore the effects of rye-potato rotation and continuous
potato cropping on soil physical and chemical properties and microbial community structure.
In this study, soil samples were collected in five stages of rye-potato rotation and continuous potato
cropping to determine the physical and chemical properties and enzyme activities of the soil. Highthroughput
sequencing was used to analyze the soil microbial community structure of the two cultivation
methods. The results showed that the content of soil organic matter (OM) was significantly higher
in the rye-potato crop rotation (RC group) than the continuous cropping (SC group) at all five periods
(the before sowing (P = 0.016, percentage = 42.04%), seedling (P = 0.0003, percentage = 65.36%), flowering
(P = 0.044, percentage = 55.91%), maturity (P = 0.002, percentage = 66.85%), and after-harvest
(P = 0.033, percentage = 53.91%) periods). The alkaline nitrogen (AN) content in the RC group was
also significantly higher than the SC group during the five periods (before sowing: P = 0.003, seedling:
P = 0.014, flowering: P = 0.003, maturity: P = 0.008, after-harvest: P = 0.031), and increased by 36.39%
at the seedling period and 42.29% at the after-harvest. The pH of the RC group was significantly higher
than the SC group during the four periods (before sowing: P = 0.008, seedling: P = 0.027, flowering:
P = 0.0001, and after-harvest: P = 0.002), except for the maturity period. The high-throughput sequencing
showed that the bacterial Shannon indices of the RC group were significantly (P = 0.000, P = 0.004,
P = 0.003, P = 0.001, P = 0.001) higher than those of the SC group during the five periods. The fungal
Shannon index of the RC group was significantly (P = 0.017, P = 0.014, P = 0.011) higher than the SC
group before sowing, seedling, and after harvest. Potentially beneficial bacterial phyla (Actinobacteria and Acidobacteria) were significantly enriched, while potentially pathogenic fungi such as Fusarium
and Alternaria were significantly decreased. Specifically, the relative abundance of Acidobacteria significantly
increased (P = 0.006, P = 0.020, P = 0.007, P = 0.019, P = 0.002 ) than the SC group during
the five periods. The relative abundance of Actinobacteria significantly increased (P = 0.018, P = 0.034,
P = 0.031) during the flowering, maturity, and after-harvest periods. The relative abundance of the pathogenic
fungi Fusarium in the RC group significantly (P = 0.007, P = 0.014, P = 0.002, P = 0.049,
P = 0.046) decreased compared to the SC group during the five periods. The relative abundance
of the pathogenic fungus Alternaria in the RC group significantly (P = 0.0006, P = 0.004, P = 0.040,
P = 0.010, P = 0.003) decreased compared to the SC group during the five periods.
It can be shown that the community structure of bacteria and fungi significantly changes with ryepotato crop rotation compared with continuous potato cropping. Rye-potato rotation could significantly change the physical and chemical properties of the soil and the structure of the microbial community. The beneficial bacteria Actinobacteria and Acidobacteria were significantly enriched, while the pathogenic Fusarium and Alternaria were significantly decreased. This work preliminarily described the soil physical and chemical properties and microbial community changes in rye-potato rotation, which provided a theoretical basis for solving the obstacles of continuous potato cropping.
It can be shown that the community structure of bacteria and fungi significantly changes with ryepotato crop rotation compared with continuous potato cropping. Rye-potato rotation could significantly change the physical and chemical properties of the soil and the structure of the microbial community. The beneficial bacteria Actinobacteria and Acidobacteria were significantly enriched, while the pathogenic Fusarium and Alternaria were significantly decreased. This work preliminarily described the soil physical and chemical properties and microbial community changes in rye-potato rotation, which provided a theoretical basis for solving the obstacles of continuous potato cropping.
CONFLICT OF INTEREST
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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