AUTHOR=Dong Jinlong , Gruda Nazim , Lam Shu K. , Li Xun , Duan Zengqiang 

TITLE=Effects of Elevated CO2 on Nutritional Quality of Vegetables: A Review

JOURNAL=Frontiers in Plant Science

VOLUME=9

YEAR=2018

URL=https://www.frontiersin.org/journals/plant-science/articles/10.3389/fpls.2018.00924

DOI=10.3389/fpls.2018.00924

ISSN=1664-462X

ABSTRACT=<p>Elevated atmospheric CO<sub>2</sub> (eCO<sub>2</sub>) 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 eCO<sub>2</sub> 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 eCO<sub>2</sub>. Furthermore, we propose several approaches to improving vegetable quality based on the interaction of eCO<sub>2</sub> with various factors, including species, cultivars, CO<sub>2</sub> levels, growth stages, light, O<sub>3</sub> stress, nutrient, and salinity. Finally, we present a summary of the eCO<sub>2</sub> impact on the quality of three widely cultivated crops, namely, lettuce, tomato, and potato.</p>