Effects of elevated CO2 on grain yield and quality of wheat: results from a 3‐year free‐air CO2 enrichment experiment

Plant Biology - Tập 11 Số s1 - Trang 60-69 - 2009
Petra Högy1, Herbert Wieser2, Peter Koehler2, Klaus Schwadorf3, Jörn Breuer3, Jürgen Franzaring1, Russell B. Muntifering4, Andreas Fangmeier1
1Institute for Landscape and Plant Ecology, Universität Hohenheim, Stuttgart, Germany
2 German Research Centre for Food Chemistry and Hans‐Dieter‐Belitz‐Institute for Cereal Research, Garching, Germany
3 Landesanstalt für Landwirtschaftliche Chemie, Universität Hohenheim, Stuttgart, Germany
4Department of Animal Sciences, Auburn University, Auburn, AL, USA

Tóm tắt

AbstractSpring wheat (Triticum aestivum L. cv. TRISO) was grown for three consecutive seasons in a free‐air carbon dioxide (CO2) enrichment (FACE) field experiment in order to examine the effects on crop yield and grain quality. CO2 enrichment promoted aboveground biomass (+11.8%) and grain yield (+10.4%). However, adverse effects were predominantly observed on wholegrain quality characteristics. Although the thousand‐grain weight remained unchanged, size distribution was significantly shifted towards smaller grains, which may directly relate to lower market value. Total grain protein concentration decreased significantly by 7.4% under elevated CO2, and protein and amino acid composition were altered. Corresponding to the decline in grain protein concentration, CO2 enrichment resulted in an overall decrease in amino acid concentrations, with greater reductions in non‐essential than essential amino acids. Minerals such as potassium, molybdenum and lead increased, while manganese, iron, cadmium and silicon decreased, suggesting that adjustments of agricultural practices may be required to retain current grain quality standards. The concentration of fructose and fructan, as well as amounts per area of total and individual non‐structural carbohydrates, except for starch, significantly increased in the grain. The same holds true for the amount of lipids. With regard to mixing and rheological properties of the flour, a significant increase in gluten resistance under elevated CO2 was observed. CO2 enrichment obviously affected grain quality characteristics that are important for consumer nutrition and health, and for industrial processing and marketing, which have to date received little attention.

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Plant Biology

Tập 11 Số s1

60-69

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