Wheat grain quality under increasing atmospheric CO2 concentrations in a semi-arid cropping system |
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| Affiliation: | 1. Department of Agriculture and Food Systems, Melbourne School of Land and Environment, The University of Melbourne, Natimuk Road, Private Box 260, Horsham, Victoria 3401, Australia;2. Department of Primary Industries, Natimuk Road, Private Box 260, Horsham, Victoria 3401, Australia;3. Department of Forest and Ecosystem Science, Melbourne School of Land and Environment, The University of Melbourne, Water Street, Creswick, Victoria 3363, Australia;4. International Plant Nutrition Institute, 54 Florence Street, Horsham, Victoria 3400, Australia;5. Harvard Medical School, Harvard School of Public Health, Department of Environmental Health, Landmark Center, 401 Park Drive, Boston, MA 02215, USA;6. School of Biological Sciences, Flinders University, GPO Box 2100, Adelaide 5001, Australia;1. Department of Environment and Primary Industries, PB 260 Horsham, Victoria 3401, Australia;2. Department of Environment and Primary Industries, Napier Road, Hamilton, Victoria 3300, Australia;3. Department of Forest and Ecosystem Science, Melbourne School of Land and Environment, The University of Melbourne, Water Street, Creswick, Victoria 3363, Australia;4. Centre for Systems Biology, University of Southern Queensland, Toowoomba, Queensland 4350, Australia;1. Departamento de Biología Vegetal y Ecología, Facultad de Ciencia y Tecnología, Universidad del País Vasco, UPV/EHU, Apdo. 644, E-48080 Bilbao, Spain;2. Departamento de Biología Vegetal y Ecología, Facultad de Farmacia, Universidad del País Vasco, UPV/EHU, P° de la Universidad 7, 01006 Vitoria-Gasteiz, Spain;1. Key Lab of Crop Genetics & Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009, China;2. Institute of Crop Science and Resource Conservation (INRES), University of Bonn, Bonn, Germany;1. Leibniz-Institut für Pflanzengenetik und Kulturpflanzenforschung (IPK), D-06466 Gatersleben, Germany;2. School of Biological Sciences, Flinders University, Bedford Park, SA 5042, Australia;3. German Research Centre for Food Chemistry/Leibniz Institute, Lise-Meitner-Straße 34, D-85353 Freising, Germany |
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| Abstract: | We investigated wheat (Triticum aestivum) grain quality under Free Air CO2 Enrichment (FACE) of 550 ± 10% CO2 μmol mol−1. In each of two full growing seasons (2008 and 2009), two times of sowing were compared, with late sowing designed to mimic high temperature during grain filling. Grain samples were subjected to a range of physical, nutritional and rheological quality assessments. Elevated CO2 increased thousand grain weight (8%) and grain diameter (5%). Flour protein concentration was reduced by 11% at e[CO2], with the highest reduction being observed at the late time of sowing in 2009, (15%). Most of the grain mineral concentrations decreased under e[CO2] - Ca (11%), Mg (7%), P (11%) and S (7%), Fe (10%), Zn (17%), Na (19%), while total uptake of these nutrients per unit ground area increased. Rheological properties of the flour were altered by e[CO2] and bread volume reduced by 7%. Phytate concentration in grains tended to decrease (17%) at e[CO2] while grain fructan concentration remained unchanged. The data suggest that rising atmospheric [CO2] will reduce the nutritional and rheological quality of wheat grain, but at high temperature, e[CO2] effects may be moderated. Reduced phytate concentrations at e[CO2] may improve bioavailability of Fe and Zn in wheat grain. |
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