raditional paddy fields, open vegetable fields and greenhouse vegetable fields in Taihu Lake region were taken as study objects. The topsoil and subsoil were collected and the physical and chemical properties were determined. Soil macropores (>50 μm), soil aggregates were chosen to characterize soil structure. The variation characteristics of soil structure were studied and the impact factors were analyzed. The results showed that greenhouse vegetable planting significantly increased soil macropores and improved the stability of soil aggregates. In terms of macroporosity, the greenhouse vegetable planting increased 50-500 μm and >500 μm porosity of the topsoil (0-15 cm), which was 133% and 141% higher than those of the paddy field, respectively, and increased by 120% and 50.4% compared with open vegetable field. The greenhouse soil showed a decrease in small aggregates and an increase in large aggregates, compared to paddy field and open vegetable field, the mean weight diameter (MWD) of water-stable aggregates in the topsoil increased by 72.3% and 26.6%, the percentage of aggregate destruction (PAD) decreased by 46.5% and 37.8%, the MWD of the subsoil increased by 83.9% and 78.1%, and the PAD decreased by 42.9% and 44.8%, respectively. Correlation analysis showed that soil structural parameters were significantly correlated with the contents of organic matter, sands and silts. Soil texture of the study area was silty loam, the application of organic fertilizer (11.3 t/hm2) for greenhouse vegetable crop significantly improved soil macropores and increased large aggregates, thus, improved soil structure and effectively avoided soil compaction after intensive planting.