The impact of elevated <scp>CO<sub>2</sub></scp> and temperature on grain quality of rice grown under open‐air field conditions

Journal of the Science of Food and Agriculture - Tập 96 Số 11 - Trang 3658-3667 - 2016
Liquan Jing1, Juan Wang1, Shibo Shen1, Yunxia Wang2, Jianguo Zhu3, Yulong Wang1, Lianxin Yang1
1Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China
2College of Environmental Science and Engineering, Yangzhou University, Yangzhou 225009, China
3State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing, 210008, China

Tóm tắt

AbstractBACKGROUNDRising atmospheric CO2 is accompanied by global warming. However, interactive effects of elevated CO2 and temperature have not been well studied on grain quality of rice. A japonica cultivar was grown in the field using a free‐air CO2 enrichment facility in combination with a canopy air temperature increase system in 2014. The gas fumigation (200 µmol mol−1 above ambient CO2) and temperature increase (1 °C above ambient air temperature) were performed from tillering until maturity.RESULTSCompared with the control (ambient CO2 and air temperature), elevated CO2 increased grain length and width as well as grain chalkiness but decreased protein concentrations. In contrast, the increase in canopy air temperature had less effect on these parameters except for grain chalkiness. The starch pasting properties of rice flour and taste analysis of cooked rice indicated that the palatability of rice was improved by CO2 and/or temperature elevation, with the combination of the two treatments showing the most significant changes compared with ambient rice.CONCLUSIONIt is concluded that projected CO2 in 2050 may have larger effects on rice grain quality than the projected temperature increase. Although deterioration in milling suitability, grain appearance and nutritional quality can be expected, the taste of cooked rice might be better in the future environment. © 2015 Society of Chemical Industry

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Journal of the Science of Food and Agriculture

Tập 96 Số 11

3658-3667

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