Temperature determines size and direction of effects of elevated CO₂ and nitrogen form on yield quantity and quality of Chinese cabbage

Abstract

Rising atmospheric CO2 concentrations (e[CO2 ]) are presumed to have a significant impact on plant growth and yield and also on mineral nutrient composition, and therefore, on nutritional quality of crops and vegetables. To assess the relevance of these effects in future agroecosystems it is important to understand how e[CO2 ] interacts with other environmental factors. In the present study, we examined the interactive effects of e[CO2 ] with temperature and the form in which nitrogen is supplied (nitrate or ammonium nitrate) on growth, amino acid content and mineral nutrient composition of Chinese cabbage (Brassica pekinensis Rupr.), a crop characterised by its high nutritional value and increasing relevance for human nutrition in many developing countries. Higher temperature, ammonium nitrate and e[CO2 ] had a positive impact on net photosynthesis and growth. A stimulating effect of e[CO2 ] on growth was only observed if the temperature was high (21/18 °C, day/night), and an interaction of e[CO2 ] with N form was only observed if the temperature was ambient (15/12 °C, day/night). Mineral nutrient composition was affected in a complex manner by all three factors and their interaction. These results demonstrate how much the effect of e[CO2 ] on mineral quality of crops depends on other environmental factors. Changes in temperature, adapting N fertilisation and the oxidation state of N have the potential to counteract the mineral depletion caused by e[CO2 ].

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

“…Interestingly, N form also interacts with eCO 2 and hence affects the product quality of Chinese cabbage ( Reich et al, 2016 ) and sweet pepper ( Piñero et al, 2017b ). Specifically, eCO 2 (800 vs. 420 μmol mol -1 ) increased P concentration and maintained S concentration in shoots of 20-day-old Chinese cabbage in 1.88 mM NH 4 NO 3 at a temperature of 15/12°C (day/night), while it maintained P concentration and decreased S concentration in plants supplied with 3.75 mM NO 3 - ( Reich et al, 2016 ).…”

Interactions of Sulfate with Other Nutrients As Revealed by H2S Fumigation of Chinese Cabbage

“…One possible explanation for this observation is a change in rhizosphere pH. It is well-known that zinc uptake negatively correlates with rhizosphere pH (Lucas and Davis, 1961 ; Marschner, 1993 ), which is the likely reason for higher zinc uptake under ammonium nutrition and phosphorus deficiency which both lead to an acidification of the rhizosphere (Alloway, 2009 ; Reich et al, 2016 ). Measurements with H + -electrodes showed that sulfur deficiency also leads to a lower pH at the roots of B. pekinensis seedlings (Reich et al, 2014b ), which could increase zinc uptake.…”

Metabolomics for Plant Improvement: Status and Prospects

“…In soybean leaves, ureide (derived from urea) and total amino acid levels were increased at the early season, but, later it resumed to initial level ( Rogers et al, 2006 ). Similarly, a combination of temperature and elevated CO 2 efficiently decreases the levels of amino acids in root of Chinese cabbage ( Reich et al, 2016 ). In the strawberry fruit, elevated CO 2 and high temperature increase the sugar and sweetness index along with a reduction in the antioxidant and nitrogen content ( Sun et al, 2012b ).…”