Effects of Elevated CO(2) on Nutritional Quality of Vegetables: A Review.
Effects of Elevated CO(2) on Nutritional Quality of Vegetables: A Review.
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DOI：
10.3389/fpls.2018.00924
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发表时间：
2018
影响因子：
5.6
通讯作者：
Duan Z
中科院分区：
文献类型：
--
作者：
Dong J;Gruda N;Lam SK;Li X;Duan Z
大气中二氧化碳浓度升高会提高蔬菜的产量，也会影响蔬菜的营养品质。我们对1,015篇共57篇文章进行了荟萃分析，发现Eco2使蔬菜可食部分的果糖、葡萄糖、总糖、总抗氧化能力、总酚、总黄酮、抗坏血酸和钙的浓度分别提高了14.2%、13.2%、17.5%、59.0%、8.9%、45.5%、9.5%和8.2%，而蛋白质、硝酸盐、镁、铁和锌的浓度分别降低了9.5%、18.0%、9.2%、16.0%。9.4%。可滴定酸度、总叶绿素、类胡萝卜素、番茄红素、花青素、磷、钾、硫、铜和锰的含量不受Eco2的影响。此外，基于Eco2与各种因素的交互作用，我们提出了几种改善蔬菜品质的方法，这些因素包括物种、品种、二氧化碳水平、生长阶段、光、臭氧胁迫、营养和盐度。最后，我们总结了Eco2对三种广泛种植的作物，即生菜、西红柿和马铃薯的品质的影响。
Elevated atmospheric CO2 (eCO2) enhances the yield of vegetables and could also affect their nutritional quality. We conducted a meta-analysis using 57 articles consisting of 1,015 observations and found that eCO2 increased the concentrations of fructose, glucose, total soluble sugar, total antioxidant capacity, total phenols, total flavonoids, ascorbic acid, and calcium in the edible part of vegetables by 14.2%, 13.2%, 17.5%, 59.0%, 8.9%, 45.5%, 9.5%, and 8.2%, respectively, but decreased the concentrations of protein, nitrate, magnesium, iron, and zinc by 9.5%, 18.0%, 9.2%, 16.0%, and 9.4%. The concentrations of titratable acidity, total chlorophyll, carotenoids, lycopene, anthocyanins, phosphorus, potassium, sulfur, copper, and manganese were not affected by eCO2. Furthermore, we propose several approaches to improving vegetable quality based on the interaction of eCO2 with various factors, including species, cultivars, CO2 levels, growth stages, light, O3 stress, nutrient, and salinity. Finally, we present a summary of the eCO2 impact on the quality of three widely cultivated crops, namely, lettuce, tomato, and potato.
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影响因子：
4.1
作者：
Dong, Jinlong;Xu, Qiao;Duan, Zengqiang
通讯作者：
Duan, Zengqiang
影响因子：
5.2
作者：
De Temmerman, L;Hacour, A;Guns, M
通讯作者：
Guns, M
影响因子：
7.3
作者：
Demmers-Derks, H;Mitchell, RAC;Lawlor, DW
通讯作者：
Lawlor, DW
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
影响因子：
15.7
作者：
Fu, Yuming;Shao, Lingzhi;Liu, Hong
通讯作者：
Liu, Hong
影响因子：
2.4
作者：
Heagle, AS;Miller, JE;Pursley, WA
通讯作者：
Pursley, WA