Effects of plant residues on cucumber (Cucumis sativus L) growth, soil enzyme activities and microbial communities

The effects of maize (Zea mays L.), wheat (Triticum aestivum L.) and Jerusalem artichoke (Helianthustu berosus L.) plant residues on the growth of cucumber seedlings, soil enzyme activities and microbial communities were examined. Except Jerusalem artichoke, the others increased cucumber seedlings growth. Maize and Jerusalem artichoke residues increased the soil urease activity, while, wheat and Jerusalem artichoke residues increased the soil neutral phosphatase and dehydrogenase activities. All residues decreased the viable soil fungal number and there was no difference among the residues. In contrast, all residues increased the viable bacterial numbers and it was higher in soil with Jerusalem artichoke than in soil with maize. All residues also changed the soil fungal and bacterial community compositions. Overall, maize and wheat residues were more suitable for cucumber culture than Jerusalem artichoke residue.