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Strawberry (Fragaria x ananassa Duch.) is one of the most popular edible fruit worldwide. Strawberries are generally cultivated in open fields or under protected cropping, and are available all year round. Consumers prefer fruit with a bright red color, sweet taste, and distinct aroma. Over the past two decades, strawberry has shown one of the highest growth rates in terms of fresh fruit consumption. Such increment in consumer demand for strawberry could be attributed to its high nutrient content and perceived health benefits. Phenolic compounds and vitamins are the main antioxidants in the strawberry phytochemical profile. However, the predicted climate changes in the near future are expected to cause major challenges in modern agriculture due to its significant potential negative impacts on both quantity and quality of various crops, including strawberry. Increasing atmospheric CO2 levels and ambient temperature are the key factors in a changing climate scenario. The effects of either high CO2 or high temperature on growth, development, yield, and quality of strawberry plant has been relatively well-investigated. However, information on the effects of combined high CO2 and temperature on strawberry is lacking. This review will examine the literature available about the relationship between climate changes and strawberry production and quality, and address the information needed in the future research in this area.

Impacts of Elevated Carbon Dioxide and Temperature on Physicochemical and Nutrient Properties in Strawberries