Yield, chemical composition and nutritional quality responses of carrot, radish and turnip to elevated atmospheric carbon dioxide

Abstract BACKGROUND Future concentration of carbon dioxide in the atmosphere is very important due to its apparent economic and environmental impact in terms of climate change. However, a compressive assessment of its effect on the nutritional and chemical characteristics of food crops has yet to be established. In the present study the impact of elevated atmospheric CO 2 on the yield, chemical composition and nutritional quality of three root vegetables, carrot ( Daucus carota L. cv. T‐1‐111), radish ( Raphanus sativus L. cv. Mino) and turnip ( Brassica rapa L. cv. Grabe) has been investigated. RESULTS The yield of carrot, radish and turnip increased by 69, 139 and 72%, respectively, when grown under elevated CO 2 conditions. Among the proximate composition, protein, vitamin C and fat contents decreased significantly for all the vegetables while sugar and fibre contents were increased. Response of the vegetables to elevated CO 2 , in terms of elemental composition, was different with a significant decrease in many important minerals. Elevated CO 2 decreased the amount of majority of the fatty acids and amino acids in these vegetables. CONCLUSIONS It was observed that elevated CO 2 increased the yield of root vegetables but many important nutritional parameters including protein, vitamin C, minerals, essential fatty acids and amino acids were decreased. © 2013 Society of Chemical Industry