Effect of Elevated Carbon Dioxide Concentration on Rice Quality: Proximate Composition, Dietary Fibers, and Free Sugars

Abstract

ABSTRACTLittle is known regarding the impact of elevated carbon dioxide concentration ([CO2]) on the chemical composition of rice grains. A field experiment was conducted with open‐top chambers with rice (Oryza sativa L. cv. Ariete) grown at two levels of atmospheric CO2 (375 and 550 μmol/mol), and their effects were monitored on the proximate composition and carbohydrate contents of the grains. Following exposure to elevated [CO2], soluble dietary fiber increased by 136, 82, and 77% in brown rice, white rice, and bran, respectively. Increases of a lower magnitude (8%) were observed for insoluble dietary fiber in the bran and brown rice. For all 10 sugars identified, there was a trend for increasing their content. For example, increases of 135% were recorded for glucose in the white rice. In all rice milling fractions, elevated [CO2] reduced the protein (4–15%) and amylose (6–16%) contents, with no effect on the ash, starch, and gross energy contents. The fat content was increased by elevated [CO2] in the white rice (23%) and tended to decrease in the bran (9%). It is concluded that besides yield, increased dietary fiber might be another positive effect of high levels of atmospheric CO2 expected by the middle of the current century.