Effects of farmland abandonment on anthropogenic-alluvial soil microbiota and contaminant residues in Lycium barbarum fields

Abstract

Abstract Aims There has been an increasing tendency to abandon crop cultivation and farming in old Lycium barbarum (wolfberry) stands to allow for natural restoration. However, little research has been dedicated to deciphering how soil quality changes in L. barbarum fields following abandonment from a physicochemical and microbiological perspective. Here we assessed the effects of farmland abandonment on anthropogenic-alluvial soil microbiota and contaminant residues in L. barbarum fields in Ningxia, China. Methods and results Soil microbiota, heavy metal, and neonicotinoid pesticide profiles in L. barbarum fields abandoned for one to four years were characterized. Microbial community analysis was performed by high-throughput sequencing of the bacterial 16S ribosomal RNA genes and the fungal nuclear ribosomal internal transcribed spacer region. Soil bacterial diversity increased from before abandonment to year three after abandonment, and fungal diversity peaked in year one after abandonment. Enrichment of potentially beneficial taxa (e.g. Limnobacter, Cavicella) as well as pathogenic taxa (e.g. Ilyonectria) was observed in the abandoned field soils, along with depletion of other taxa (e.g. Planococcus, Bipolaris). Soil copper, zinc, cadmium, imidacloprid, and acetamiprid concentrations all decreased with increasing time since abandonment and had varied correlations with soil quality, microbial diversity, and the relative abundances of major phyla. Soil available phosphorus, nitrate-nitrogen, and pH were the key factors shaping bacterial communities. The structuring of fungal communities was strongly influenced by soil pH, available phosphorus, and available nitrogen contents. Conclusions There were positive consequences of farmland abandonment in L. barbarum fields, such as optimized microbial community structure, reduced heavy metal accumulation, and enhanced pesticide degradation.