Effect of Different Cultivation Practices on Soil Physical and Chemical Properties for Greenhouse Vegetables under Long-Term Continuous Cropping

Five kinds of greenhouse vegetables (eggplant, loofah, tomato, cucumber and pepper) were selected in summer uprooting stage from greenhouse in Shouguang area, Shandong Province. Total nitrogen, ammonium nitrogen, nitrate nitrogen, available phosphorus, available potassium, organic matter content and pH, EC value of three soil layers were measured, respectively. The results showed that the total nitrogen, ammonium nitrogen, nitrate nitrogen, available phosphorus and available potassium in the soil were mainly accumulated in the upper soil, which made the soil acidification trend, because different farmers adopted different cultivation practices for different greenhouse vegetables in Shouguang region, but there was no significant effect on soil EC value. The input of ammonium nitrogen and nitrate nitrogen and other related fertilizers to greenhouse cucumber was higher than that of other greenhouse vegetables, but the amount of available potassium fertilizer and organic matter input to greenhouse tomato under different cultivation practices was lower than other greenhouse vegetables. In Shouguang area, the input of organic matter into greenhouse vegetables should be increased by increasing the proportion of manure input to increase the content of soil organic carbon, so as to achieve the balance of carbon and nitrogen ratio, and to provide a scientific basis for the establishment of an evaluation system for the environmental benefits brought about by chemical fertilizer reduction in greenhouse vegetables in Shouguang area.