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

Authors
  • Dong, Jinlong1
  • Gruda, Nazim2
  • Lam, Shu K.3
  • Li, Xun1
  • Duan, Zengqiang1
  • 1 State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing , (China)
  • 2 Division of Horticultural Sciences, Institute of Crop Science and Resource Conservation, University of Bonn, Bonn , (Germany)
  • 3 School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC , (Australia)
Type
Published Article
Journal
Frontiers in Plant Science
Publisher
Frontiers Media SA
Publication Date
Aug 15, 2018
Volume
9
Identifiers
DOI: 10.3389/fpls.2018.00924
Source
Frontiers
Keywords
Disciplines
  • Plant Science
  • Review
License
Green

Abstract

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.

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