Responses of rice qualitative characteristics to elevated carbon dioxide and higher temperature: implications for global nutrition. (13th January 2021)

• Record Type: Journal Article
• Authors: Wei, Lianlian; Wang, Weilu; Zhu, Jianguo; Wang, Zhiqin; Wang, Jianqing; Li, Chunhua; Zeng, Qing; Ziska, Lewis H
• Is Part Of: Journal of the science of food and agriculture. Volume 101:Number 9(2021)
• Page Start: 3854
• Page End: 3861
• Publication Date: 2021-01-13
• Subjects: amino acids -- elevated CO2 -- increased temperature -- lipids -- protein -- microelements; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.11021
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Protein and some minerals of rice seed are negatively affected by projected carbon dioxide (CO2 ) levels. However, an in‐depth assessment of rice quality that encompasses both CO2 and temperature for a wide range of nutritional parameters is not available. Using a free‐air CO2 enrichment facility with temperature control, we conducted a field experiment with two levels of CO2 (ambient; ambient + 200 ppm) and two levels of temperature (ambient; ambient + 1.5 °C). An in‐depth examination of qualitative factors indicated a variable nutritional response. RESULTS: For total protein, albumin, glutelin, and prolamin, elevated CO2 reduced seed concentrations irrespective of temperature. Similarly, several amino acids declined further as a function of higher temperature and elevated CO2 relative to elevated CO2 alone. Higher temperature increased the lipid percentage of seed; however, elevated CO2 reduced the overall lipid content. At the nutrient elements level, whereas elevated CO2 reduced certain elements, a combination of CO2 and temperature could compensate for CO2 reductions but was element dependent. CONCLUSION: Overall, these data are, at present, the most detailed analysis of rising CO2 /temperature on the qualitative characteristics of rice. They indicate that climate change is likely to significantly impact the nutritional integrity of rice, with subsequent changes in human health on a global basis. © 2020 Society of Chemical Industry