title: The impact of elevated CO2 and temperature on grain quality of rice grown under open-air field conditions.
abstract: BACKGROUND
  Rising atmospheric CO2 is accompanied by global warming. However, interactive effects of elevated CO2 and temperature have not been well studied on grain quality of rice. A japonica cultivar was grown in the field using a free-air CO2 enrichment facility in combination with a canopy air temperature increase system in 2014. The gas fumigation (200 µmol mol(-1) above ambient CO2 ) and temperature increase (1 °C above ambient air temperature) were performed from tillering until maturity.
  
  
  RESULTS
  Compared with the control (ambient CO2 and air temperature), elevated CO2 increased grain length and width as well as grain chalkiness but decreased protein concentrations. In contrast, the increase in canopy air temperature had less effect on these parameters except for grain chalkiness. The starch pasting properties of rice flour and taste analysis of cooked rice indicated that the palatability of rice was improved by CO2 and/or temperature elevation, with the combination of the two treatments showing the most significant changes compared with ambient rice.
  
  
  CONCLUSIONS
  It is concluded that projected CO2 in 2050 may have larger effects on rice grain quality than the projected temperature increase. Although deterioration in milling suitability, grain appearance and nutritional quality can be expected, the taste of cooked rice might be better in the future environment. © 2015 Society of Chemical Industry.
authors.affiliation: Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China.
authors.forename: Liquan
authors.initials: L
authors.lastname: Jing
authors.affiliation: Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China.
authors.forename: Juan
authors.initials: J
authors.lastname: Wang
authors.affiliation: Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China.
authors.forename: Shibo
authors.initials: S
authors.lastname: Shen
authors.affiliation: College of Environmental Science and Engineering, Yangzhou University, Yangzhou, 225009, China.
authors.forename: Yunxia
authors.initials: Y
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing, 210008, China.
authors.forename: Jianguo
authors.initials: J
authors.lastname: Zhu
authors.affiliation: Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China.
authors.forename: Yulong
authors.initials: Y
authors.lastname: Wang
authors.affiliation: Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China.
authors.forename: Lianxin
authors.initials: L
authors.lastname: Yang
mesh_terms: D000383:Agriculture / Q000379:methods*; D001272:Atmosphere; D002245:Carbon Dioxide; D004044:Dietary Proteins / Q000032:analysis; D002523:Edible Grain / Q000254:growth & development / Q000378:metabolism / Q000592:standards; D057232:Global Warming; D006358:Hot Temperature; D006801:Humans; D009753:Nutritive Value; D012275:Oryza / Q000254:growth & development / Q000378:metabolism; D010940:Plant Proteins / Q000378:metabolism; D013649:Taste
chemical_list: D004044:Dietary Proteins; D010940:Plant Proteins; D002245:Carbon Dioxide
keywords: CO2; climate change; free-air CO2 enrichment; grain quality; rice (Oryza sativa L.); temperature