For the first time, a field test has demonstrated that elevated levels of carbon dioxide inhibit plants' assimilation of nitrate into proteins, indicating that the nutritional quality of food crops is at risk as climate change intensifies.
Findings from this wheat field-test study, led by a UC Davis plant scientist, will be reported online April 6 in the journal Nature Climate Change.
"Food quality is declining under the rising levels of atmospheric carbon dioxide that we are experiencing," said lead author Arnold Bloom, a professor in the Department of Plant Sciences.
"Several explanations for this decline have been put forward, but this is the first study to demonstrate that elevated carbon dioxide inhibits the conversion of nitrate into protein in a field-grown crop," he said.
The assimilation, or processing, of nitrogen plays a key role in the plant's growth and productivity. In food crops, it is especially important because plants use nitrogen to produce the proteins that are vital for human nutrition. Wheat, in particular, provides nearly one-fourth of all protein in the global human diet.
Many previous laboratory studies had demonstrated that elevated levels of atmospheric carbon dioxide inhibited nitrate assimilation in the leaves of grain and non-legume plants; however there had been no verification of this relationship in field-grown plants.
Wheat field study
To observe the response of wheat to different levels of atmospheric carbon dioxide, the researchers examined samples of wheat that had been grown in 1996 and 1997 in the Maricopa Agricultural Center near Phoenix, Ariz.
At that time, carbon dioxide-enriched air was released in the fields, creating an elevated level of atmospheric carbon at the test plots, similar to what is now expected to be present in the next few decades. Control plantings of wheat were also grown in the ambient, untreated level of carb
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University of California - Davis