Influences on the Kernel Quality of Maize under Elevated Carbon Dioxide Exposure
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Abstract
Anthropogenic activities have increased atmospheric carbon dioxide (CO2) levels for the past few decades and continue to increase. Carbon dioxide is a greenhouse gas and escalating CO2 has a far-reaching impact on agroecosystem productivity. Physiological features like stomatal conductance, photosynthesis rate, RuBisCO carboxylation efficiency, and growth attributes typically show an improvement along with alterations found in the seed quality of major crops. The present study assessed the influences of elevated CO2 on the kernel quality of a maize cultivar DHM117 using OTCs under field conditions. The setup included ambient CO2 [ACO2] which served as control and elevated CO2 [ECO2] (700 ppm±30). The quality analyses showed noteworthy changes in various nutritional parameters under elevated levels of CO2. Total soluble sugars and starch contents in grains increased due to ECO2. In contrast, protein, total free amino acids and essential amino acids like tryptophan and lysine content declined in the grains of ECO2. Moreover, many nutrient elements like Na, K, Cu, Fe, Ni, and Zn were found to be reduced under CO2 enrichment while Ca, Mg, and Mn values declined. Elevated CO2 treatments resulted in the unsaturation of oil with a reduction in saturated fatty acid content. Hence elevated CO2 enhanced the starch value in maize kernel which is a positive attribute for a cereal plant, however, a reduction in essential amino acids tryptophan, lysine and a few nutrient elements will compromise the nutritional value of maize.
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