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. CONCLUSION: 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.
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Claims 9
Claim · model-written summary
Elevated CO2 increased rice grain length and width relative to ambient conditions.
- Taxon
- rice
Oryza sativat0 - Treatment
- elevated CO2e0
- Outcome
- grain length and widthe0
- Direction
- increasede0
- Comparator
- control (ambient CO2 and air temperature)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“rice”
e0“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.”
Claim · model-written summary
Elevated CO2 increased rice grain chalkiness.
- Taxon
- riceOryza sativat0
- Treatment
- elevated CO2e0
- Outcome
- grain chalkinesse0
- Direction
- increasede0
- Comparator
- control (ambient CO2 and air temperature)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“rice”
e0“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.”
Claim · model-written summary
Elevated CO2 decreased rice grain protein concentrations.
- Taxon
- riceOryza sativat0
- Treatment
- elevated CO2e0
- Outcome
- protein concentrationse0
- Direction
- decreasede0
- Comparator
- control (ambient CO2 and air temperature)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“rice”
e0“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.”
Claim · model-written summary
Higher canopy temperature had less effect on rice grain length, width and protein than elevated CO2.
- Taxon
- riceOryza sativat0
- Treatment
- increase in canopy air temperaturee0
- Outcome
- grain length and widthe1
- Direction
- lesse0
- Comparator
- elevated CO2e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“rice”
e0“In contrast, the increase in canopy air temperature had less effect on these parameters except for grain chalkiness.”
e1“elevated CO2 increased grain length and width as well as grain chalkiness but decreased protein concentrations.”
Claim · model-written summary
Canopy temperature increase affected rice grain chalkiness.
- Taxon
- riceOryza sativat0
- Treatment
- increase in canopy air temperaturee0
- Outcome
- grain chalkinesse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“rice”
e0“In contrast, the increase in canopy air temperature had less effect on these parameters except for grain chalkiness.”
Claim · model-written summary
CO2 and/or temperature elevation improved rice palatability, with the combined treatments showing the largest change.
- Taxon
- riceOryza sativae0
- Treatment
- CO2 and/or temperature elevatione0
- Outcome
- palatability of ricee0
- Direction
- improvede0
- Qualifier
- combination of the two treatments showing the most significant changese0
- Comparator
- ambient ricee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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.”
Claim · model-written summary
The authors expect projected 2050 CO2 to affect rice grain quality more than projected temperature rise.
- Taxon
- riceOryza sativae0
- Outcome
- rice grain qualitye0
- Direction
- larger effectse0
- Comparator
- projected temperature increasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“projected CO2 in 2050 may have larger effects on rice grain quality than the projected temperature increase”
Claim · model-written summary
The authors expect worse milling suitability, grain appearance and nutritional quality in future conditions.
- Taxon
- riceOryza sativat0
- Outcome
- milling suitability, grain appearance and nutritional qualitye0
- Direction
- deterioratione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“rice”
e0“deterioration in milling suitability, grain appearance and nutritional quality can be expected”
Claim · model-written summary
The authors suggest cooked rice taste may improve in the future environment.
- Taxon
- riceOryza sativae0
- Outcome
- taste of cooked ricee0
- Direction
- bettere0
- Qualifier
- future environmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the taste of cooked rice might be better in the future environment”
The same questions in other papers
co2 · organism · Oryza sativa (rice)Positive and negative results
6 papers in the same direction as this paper · 2 in the opposite direction
- negative
- positive
- negative
5 papers more in this group
See all 9 papers →co2 · quality: protein · Oryza sativa (rice)Positive and negative results
13 papers in the same direction as this paper · 2 in the opposite direction
- negative
- negative
- negative
12 papers more in this group
See all 16 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.