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T-FACE studies reveal that increased temperature exerts an effect opposite to that of elevated CO<sub>2</sub> on nutrient concentration and bioavailability in rice and wheat grains

  • Guo, Xuanhe
  • Huang, Baowei
  • Zhang, Han
  • Cai, Chuang
  • Li, Gang
  • Li, Haozheng
  • Zhang, Yaling
  • Struik, Paul C.
  • Liu, Zijuan
  • Dong, Mingming
  • Ni, Rongbing
  • Pan, Genxing
  • Liu, Xiaoyu
  • Chen, Weiping
  • Luo, Weihong
  • Yin, Xinyou
Publication Date
Jan 01, 2022
Wageningen University and Researchcenter Publications
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Elevated CO2 concentration has been reported to decrease grain nutrient concentrations and thus worsen nutritional deficiency and hidden hunger. One nutritional aspect is mineral content, yet mineral bioavailability can be limited by the presence of phytic acid. Given that future climate scenarios predict elevated global temperature driven by elevated atmospheric CO2 concentrations, we used Temperature by Free-Air CO2 Enrichment (T-FACE) field experiments to investigate whether elevated temperature alters the effects of elevated CO2 on grain mineral concentrations, grain mineral yields, and their bioavailability in a range of wheat and rice genotypes. We found that the negative effects of elevated CO2 were compensated for by positive effects of elevated temperature. As a result, the combined elevated CO2 and elevated temperature increased concentrations of some minerals by up to ~15% in both rice and wheat relative to control conditions. Moreover, the combined elevated CO2 and elevated temperature did not significantly change total yields of some minerals despite lower grain yields. The combined CO2 and temperature elevation increased phytic acid concentration in rice by 18.1% but decreased it in wheat by 3.5%. The mineral bioavailability, estimated as the mole ratio of phytic acid to minerals in rice and wheat grains, was limited by the combined CO2 and temperature elevation in only a few cases. Our results indicate that under future climate conditions of elevated temperature and CO2, the nutritional quality of rice and wheat with respect to minerals may remain unchanged.

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