Abstract
Rising global CO2 levels are a major factor that impacts not only the environment but also many plant functions including growth, productivity and nutritional quality. The study examined the impact of elevated [CO2] on nutritional quality and growth characteristics of lettuce (Lactuca sativa) and spinach (Spinacia oleracea). Elevated [CO2] decreased the concentration of many important nutrients including nitrogen (protein), potassium and phosphorus in the edible parts of both lettuce and spinach. The nitrogen concentration in lettuce shoots was reduced by more than 30% at elevated [CO2] compared to the plants grown at ambient level of CO2. Similarly the concentration of a number of micronutrients including sulfur, zinc, copper and magnesium, was depressed in lettuce shoots. Although the total phenolic content and antioxidant capacity were higher in lettuce at elevated CO2, they were not affected in spinach. The photosynthetic activity was variable among the plant species while there was no increase in the carbon accumulation in these plants at elevated [CO2]. However, there was significant reduction in the leaf stomatal conductance in both lettuce and spinach in response to higher [CO2], which is likely affect both water loss from the leaves and their photosynthetic activity. The results indicate a broad adverse impact of rising [CO2] on the nutritional quality of commonly consumed leafy vegetables namely, lettuce and spinach.
Highlights
A major part of our changing environment is the rapid and steady increase in the global atmospheric CO2 concentration ([CO2]) which is predicted to continue to rise to dangerous levels in the coming decades [1]
The percent changes in the concentrations for the nutrients in shoots and roots due to elevated [CO2] in relation to control are presented in Figure 2 and Figure 4 for lettuce and spinach respectively
The only major nutrient that accumulated at higher concentration at elevated [CO2] was calcium in spinach shoots, which was about 17% higher than in those grown at the ambient CO2 level (Figure 4)
Summary
A major part of our changing environment is the rapid and steady increase in the global atmospheric CO2 concentration ([CO2]) which is predicted to continue to rise to dangerous levels in the coming decades [1]. Such plants tend to acclimate to high levels of CO2 and become less responsive [9] Another important effect of elevated CO2 is its ability to decrease plants’ stomatal conductance thereby reducing their transpiration and improving their water use efficiency leading to improved drought resistance [10] [11]. These studies indicate that there has been a greater focus on the effect of rising CO2 levels on plant growth, function and productivity; very little attention has been given to its possible impact on the nutritional quality of crops. Fruits and vegetables are being actively promoted as a significant part of a healthy diet because they are typically rich in nutrients and health-promoting phytochemicals, and their daily consumption can reduce the risk of chronic and degenerative diseases and provide a sense of overall well-being [12]-[15]
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