Unexpected decrease in yield and antioxidants in vegetable at very high CO2 levels
Unexpected decrease in yield and antioxidants in vegetable at very high CO2 levels
复制标题
在二氧化碳浓度极高的情况下，蔬菜的产量和抗氧化剂会意外下降
DOI：
10.1007/s10311-015-0522-6
复制
发表时间：
2015-12-01
影响因子：
15.7
通讯作者：
Liu, Hong
中科院分区：
文献类型：
--
作者：
Fu, Yuming;Shao, Lingzhi;Liu, Hong
摘要
全球变暖的部分原因是大气中二氧化碳浓度的增加。在过去的二十年里，许多研究都研究了高二氧化碳水平对作物的影响。然而，几乎所有的研究都考察了二氧化碳富集度高达约1200mmolmol.molμ−1的影响。总的来说，更多的二氧化碳对植物生长有利，因为植物以二氧化碳为食。在此，我们测试了400~5000μ−-1浓度对小白菜、小白菜和生菜的产量和抗氧化能力的影响。采用铁离子还原抗氧化电位法和二苯基-苦味酰-水合肼自由基测定法测定总抗氧化能力。我们的结果表明，正如预期的那样，1000-3000μ摩尔−1的二氧化碳浓度提高了这两种蔬菜的产量和多酚、类黄酮和维生素C的含量。然而，令人惊讶的是，进一步增加到5000μ−1二氧化碳会降低产量和多酚、类黄酮和维生素C的含量。因此，我们的发现表明，非常高的大气二氧化碳水平正在阻碍受试植物的生长。它们还表明，在大气中二氧化碳含量较高的情况下，农业粮食和农产品可能会枯竭。
Abstract
Global warming is partly due to the increase in atmospheric CO2 concentration. In the last two decades, many investigations have studied the effect of high CO2 levels on crops. However, nearly all studies have examined the effects of CO2 enrichment up to about 1200 μmol mol−1. In general, more CO2 is beneficial to plant growth because plants feed on CO2. Here we tested the effect of CO2 levels from 400 to 5000 μmol mol−1 on the yield and antioxidant capacity of Chinese cabbage, Brassica chinensis, and lettuce, Lactuca sativa. Total antioxidant capacity was measured using the ferric ion reducing antioxidant potential assay and the diphenyl-picryl-hydrazylhydrate free radical detection. Our results show that, as expected, CO2 concentrations of 1000–3000 μmol mol−1 enhance the yields and contents of polyphenols, flavonoids and vitamin C in both vegetables. However, surprisingly, further increase up to 5000 μmol mol−1 CO2 decreased yields and contents of polyphenols, flavonoids and vitamin C. Our findings thus show that very high atmospheric CO2 levels are impeding the growth of tested plants. They also suggest that agricultural food and production could be depleted at high atmospheric CO2 levels.