Effects of Elevated CO2 on Nutritional Quality of Vegetables: A Review

Frontiers in Plant Science

Nazim Gruda¹  Shu K. Lam²  Jinlong Dong³  Xun Li³  Zengqiang Duan³ 

[1] Division of Horticultural Sciences, Institute of Crop Science and Resource Conservation, University of Bonn, Bonn, Germany;School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC, Australia;State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing, China;

关键词: antioxidants;    climate change;    elevated carbon dioxide;    environmental factors;    greenhouse vegetables;    mineral;   

DOI  :  10.3389/fpls.2018.00924

来源: DOAJ

【 摘 要 】

Elevated atmospheric CO2 (eCO2) enhances the yield of vegetables and could also affect their nutritional quality. We conducted a meta-analysis using 57 articles consisting of 1,015 observations and found that eCO2 increased the concentrations of fructose, glucose, total soluble sugar, total antioxidant capacity, total phenols, total flavonoids, ascorbic acid, and calcium in the edible part of vegetables by 14.2%, 13.2%, 17.5%, 59.0%, 8.9%, 45.5%, 9.5%, and 8.2%, respectively, but decreased the concentrations of protein, nitrate, magnesium, iron, and zinc by 9.5%, 18.0%, 9.2%, 16.0%, and 9.4%. The concentrations of titratable acidity, total chlorophyll, carotenoids, lycopene, anthocyanins, phosphorus, potassium, sulfur, copper, and manganese were not affected by eCO2. Furthermore, we propose several approaches to improving vegetable quality based on the interaction of eCO2 with various factors, including species, cultivars, CO2 levels, growth stages, light, O3 stress, nutrient, and salinity. Finally, we present a summary of the eCO2 impact on the quality of three widely cultivated crops, namely, lettuce, tomato, and potato.

【 授权许可】

Unknown