The Impact of Elevated CO2 and High Temperature on the Nutritional Quality of Fruits – A Short Review

Abstract

Fruits are essential components of modern diet. Fruit nutrients provide important benefits to human in various ways for better health. Phytochemicals in fruit vary in quality and quantity depending mainly on fruit species and cultivar. Additionally, these phytonutrients can also be affected by different environmental factors including atmospheric carbon dioxide (CO 2 ) and temperature. The current changes and the continuous anticipated increase in the CO 2 concentrations and temperature in the atmosphere has become a major challenge in crop production. The literature is rich with investigations of individual and combination effects of elevated CO 2 and temperature on growth, development and yield of plants, including fruits. The purpose of this review is to evaluate the impacts of elevated CO 2 and high temperature individually and interactively on nutritional quality of fruits. According to the reviewed literature, both elevated CO 2 and temperature significantly influenced fruit nutrient content and availability. Elevated CO 2 is expected to affect positively the fruits nutrient content, while mixed responses found for high temperature. Interaction effects of these factors are the most important since they are predicted to increase concomitantly. With available literature, the combination impact of these factors on fruit nutrients was discussed under three different hypotheses in this review. (1) high temperature may offset the positive effects of elevated CO 2 , (2) elevated CO 2 would compensate for the negative effects of high temperature and (3) interactively, both elevated CO 2 and temperature may increase or decrease the phytonutrients in fruits.

Groen of rood gewas: anthocyaanvorming en chlorofylafbraak onder LED

“…De meeste onderzoeken die gepubliceerd zijn over de effect van CO 2 concentraties op anthocyaanvorming richten zich op anthocyaanvorming in fruit. Zo kan telen bij hogere CO 2 concentraties zorgen voor hogere anthocyaangehaltes in aardbeien en druiven (Balasooriya et al, 2019). Echter, hogere concentraties CO 2 tijdens de opslag van geoogste aardbeien zorgt ervoor dat anthocyaan biosynthese (AB) genen in de vruchten worden onderdrukt, resulterend in lagere anthocyaangehaltes (Li et al, 2019).…”

Tailored Physicochemical Properties and Bioactive Value of Sweet Pepper Fruits from Controlled High Temperature

“…It has been observed that the quality of many fruits can be affected by high temperatures, both negatively and positively, depending on the crop. For example, high temperatures cause a reduction in the content of carbohydrates and sugars in strawberries and grapes, which negatively affects their sensory quality, but on the contrary, they increase the content of total polyphenols, flavonoids, and anthocyanins, thus increasing their antioxidant capacity [9]. However, in apples, high temperatures significantly reduce anthocyanin accumulation [9].…”