Atmospheric CO2 concentration affects the life cycle, yield, and fruit quality of early maturing edible legume cultivars
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Título: | Atmospheric CO2 concentration affects the life cycle, yield, and fruit quality of early maturing edible legume cultivars |
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Autor/es: | Garmendia, Idoia | Rashidi, Sakineh | Quezada-Salirrosas, Marilyn R.A. | Goicoechea Preboste, Nieves |
Grupo/s de investigación o GITE: | Fisiología Vegetal Aplicada |
Centro, Departamento o Servicio: | Universidad de Alicante. Departamento de Ciencias de la Tierra y del Medio Ambiente |
Palabras clave: | Atmospheric CO2 concentration | Legumes | Growth | Yield | Food quality | Early maturing cultivars |
Área/s de conocimiento: | Fisiología Vegetal |
Fecha de publicación: | 25-dic-2021 |
Editor: | John Wiley & Sons |
Cita bibliográfica: | Journal of the Science of Food and Agriculture. 2022, 102(10): 3964-3971. https://doi.org/10.1002/jsfa.11743 |
Resumen: | BACKGROUND: Elevated CO2 usually reduces levels of proteins and essential micronutrients in crops. The adoption of early maturing varieties may minimize the deleterious effect of climate change on farming activities. Legumes stand out for their high nutritional quality, so the objective was to study whether the atmospheric CO2 concentration affected the growth, yield, and food quality of early maturing cultivars of peas, snap beans, and faba beans. Plants grew in greenhouses either at ambient (ACO2, 392 μmol mol−1) or under elevated (ECO2, 700 μmol mol−1) CO2 levels. Minerals, proteins, sugars, and phenolic compounds were measured in grains of peas and faba beans, and in pods of snap beans. RESULTS: The effect of ECO2 depended on legume species, being more evident for food quality than for vegetative growth and yield. The ECO2 increased Fe and P in faba bean grains, and Ca in snap bean pods. Under ECO2, grains of pea and faba bean increased levels of proteins and phenolics, respectively, and the sugars-to-protein ratio decreased in pods of snap beans. CONCLUSION: Early maturing varieties of legumes appear to be an interesting tool to cope with the negative effects that a long exposure to rising CO2 can exert on food quality. |
URI: | http://hdl.handle.net/10045/120736 |
ISSN: | 0022-5142 (Print) | 1097-0010 (Online) |
DOI: | 10.1002/jsfa.11743 |
Idioma: | eng |
Tipo: | info:eu-repo/semantics/article |
Derechos: | © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made. |
Revisión científica: | si |
Versión del editor: | https://doi.org/10.1002/jsfa.11743 |
Aparece en las colecciones: | INV - FVA - Artículos de Revistas |
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