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Yield, chemical composition and nutritional quality responses of carrot, radish and turnip to elevated atmospheric carbon dioxide
Author(s) -
Azam Andaleeb,
Khan Ikhtiar,
Mahmood Abid,
Hameed Abdul
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6165
Subject(s) - raphanus , brassica rapa , daucus carota , chemistry , carbon dioxide , food science , yield (engineering) , chemical composition , composition (language) , polyunsaturated fatty acid , sugar , carrot juice , carbon dioxide in earth's atmosphere , brassica , horticulture , agronomy , fatty acid , biology , biochemistry , organic chemistry , linguistics , materials science , philosophy , metallurgy
BACKGROUND Future concentration of carbon dioxide in the atmosphere is very important due to its apparent economic and environmental impact in terms of climate change. However, a compressive assessment of its effect on the nutritional and chemical characteristics of food crops has yet to be established. In the present study the impact of elevated atmospheric CO 2 on the yield, chemical composition and nutritional quality of three root vegetables, carrot ( Daucus carota L. cv. T‐1‐111), radish ( Raphanus sativus L. cv. Mino) and turnip ( Brassica rapa L. cv. Grabe) has been investigated.RESULTS The yield of carrot, radish and turnip increased by 69, 139 and 72%, respectively, when grown under elevated CO 2 conditions. Among the proximate composition, protein, vitamin C and fat contents decreased significantly for all the vegetables while sugar and fibre contents were increased. Response of the vegetables to elevated CO 2 , in terms of elemental composition, was different with a significant decrease in many important minerals. Elevated CO 2 decreased the amount of majority of the fatty acids and amino acids in these vegetables.CONCLUSIONS It was observed that elevated CO 2 increased the yield of root vegetables but many important nutritional parameters including protein, vitamin C, minerals, essential fatty acids and amino acids were decreased. © 2013 Society of Chemical Industry