New insights into the impact of wood vinegar on the growth and rhizosphere microorganisms of cherry radish ( Raphanus sativus L.)

Understanding the impact of wood vinegar on the growth of cherry radish is indispensable for use in crop production and environmental safety. Our study explored the regulation of rhizosphere microbial abundance and activity by wood vinegar, as well as the relationship between microbial community and growth factors in-depth and systematically. Bacterial communities at the phylum and genus levels were significantly changed after wood vinegar treatment. Application of 200-fold diluted wood vinegar significantly boosted Actinobacteriota and Firmicutes abundances by 40.88% and 126.67%, respectively, while Proteobacteria was promoted in carbon-rich soil. Fungi positively responded to cherry radish root traits and were correlated with aboveground biomass and fruit production. The fungi that correlated with photosynthesis included Albifimbria, Allomyces, Calcarisporiella, Clonostachys, Fusarium, Fusicolla, Knufia, Nigrospora, Paraconiothyrium, Preussia, Talaromyces, and Mortierellomycota. Wood vinegar treatment significantly affected the composition and abundance of soil bacterial and fungal communities in cherry radish rhizosphere, while simultaneously enhancing photosynthetic efficiency (e.g., Pn: 80.45% and Tr: 56.75%) and resulting in a 44.91% increase in crop yield. The promotion of cherry radish growth by wood vinegar may be attributed to the stimulation of soil microorganisms that degraded aromatic compounds and drove nitrogen cycling. This study provided novel insights into the significant promotion of cherry radish growth using wood vinegar diluted 200 times and identified potential microbial targets for agricultural applications.