The study looked at how soil acidity and nutrient levels change in greenhouse vegetable soils over several years of growing tomatoes. They found that soil became more acidic near the surface with each year of continuous cropping. Nutrient levels like organic matter, nitrogen, phosphorus, and potassium increased in a curved pattern over time. Nutrients tended to accumulate near the surface, with potassium leaching deeper into the soil. Trace elements like iron, manganese, copper, zinc, and boron increased with years of greenhouse cropping. Soil pH was negatively related to nutrient accumulation, suggesting excessive fertilization caused soil acidification. To address this, using organic fertilizers with high fiber content, balancing nutrient application, and reducing pesticide use containing copper can help maintain soil health and environmental safety.