Long-term cultivation in greenhouse facilities could lead to soil compaction，soil acidification，and soil salinization，which in turn caused imbalances in soil bacterial communities and severely restricted the sustainable development of facility vegetables.The high-throughput sequencing technology and other methods were utilized to investigate the effects of different planting years on soil bacterial communities and soil chemical properties in facility vegetable fields，and to explore the correlations between soil chemical factors and bacterial community changes.The results showed that as the planting years increased，soil pH decreased from 5.85 to 5.11，total nitrogen increased from 1.29 g/kg to 1.68 g/kg，available nitrogen increased from 120.22 mg/kg to 222.40 mg/kg(P<0.05)，and total salinity increased from 1.97% to 2.85%-3.27%.After 20 years of planting，bacterial α-diversity significantly decreased(P<0.05)，and PERMANOVA analysis indicated significant changes in bacterial community structure(P<0.01).Among the top 10 phyla and genera，the content of Proteobacteria decreased to the lowest level of 20.69%，while the contents of Firmicutes and Chloroflexi increased by 3.21% and 22.14%，respectively，reaching 4.40% and 30.40%.The relative abundances of Sphingomonas and Bacillus decreased by 3.66% and 1.94%，respectively(P<0.05).Canonical correlation analysis indicated that pH and available nitrogen were the main environmental factors affecting bacterial community structure(P=0.011，P=0.036).With the extension of planting time(>10 years)，soil acidification and nitrogen accumulation occurred，significantly reducing the diversity of bacterial communities，altering the structure of bacterial communities，and subsequently causing an imbalance in soil microecology，which could restrict the sustainable utilization of facility vegetable land.