Responses of rice qualitative characteristics to elevated carbon dioxide and higher temperature: implications for global nutrition
Lianlian Wei, Weilu Wang, Jianguo Zhu, Zhiqin Wang, Jianqing Wang, Chunhua Li, Qing Zeng, Lewis H. Ziska
Abstract
Abstract BACKGROUND Protein and some minerals of rice seed are negatively affected by projected carbon dioxide (CO 2 ) levels. However, an in‐depth assessment of rice quality that encompasses both CO 2 and temperature for a wide range of nutritional parameters is not available. Using a free‐air CO 2 enrichment facility with temperature control, we conducted a field experiment with two levels of CO 2 (ambient; ambient + 200 ppm) and two levels of temperature (ambient; ambient + 1.5 °C). An in‐depth examination of qualitative factors indicated a variable nutritional response. RESULTS For total protein, albumin, glutelin, and prolamin, elevated CO 2 reduced seed concentrations irrespective of temperature. Similarly, several amino acids declined further as a function of higher temperature and elevated CO 2 relative to elevated CO 2 alone. Higher temperature increased the lipid percentage of seed; however, elevated CO 2 reduced the overall lipid content. At the nutrient elements level, whereas elevated CO 2 reduced certain elements, a combination of CO 2 and temperature could compensate for CO 2 reductions but was element dependent. CONCLUSION Overall, these data are, at present, the most detailed analysis of rising CO 2 /temperature on the qualitative characteristics of rice. They indicate that climate change is likely to significantly impact the nutritional integrity of rice, with subsequent changes in human health on a global basis. © 2020 Society of Chemical Industry