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<br /> Figure 2 Effects of elevated[CO2]on yield and quality of fruiting crops.Created with BioRendercom
<br /> The majority of research evaluating the impact of e[CO2]on fruit crop production has been carried out in controlled environment conditions
<br /> (chambers),polytunnels and commercial greenhouses where crops are grown in e[CO2],and focus almost exclusively on soft fruit such as
<br /> strawberry,tomato and cucumber.Early work in the 1980's suggested that e[CO2]increased the average yield of all plants tested by approximately
<br /> 30/0,with optional[CO2]concentration for growth and yield in the range of 700 to 90o ppm with concentration in excess of loon ppm having a
<br /> negative impact on plant growth and yield[3-6].In the case of vegetable cops,much of the work has been carried out in controlled environments,
<br /> in which elevated[CO2](800-90o ppm)increased lettuce,carrot,and parsley yield by 18%,19%,and 17%,respectively in greenhouse grown crops.
<br /> However,the yields of leek,chinese cabbage and celery were not significantly affected by increases in growth[CO2]concentration[7].A meta-
<br /> analysis of 107 selected articles showed that e[CO2]results in an increase in vegetable number(yield)by on average 32%and vegetable mass by 11°/u
<br /> [8].Furthermore,a meta-analysis of 57 articles consisting of 1015 observations found that e[CO2]has both positive and negative impacts on
<br /> vegetable quality.For example,whilst concentrations of fructose(+14.2°/0),glucose(+13.2%),total soluble sugar(+17.5%),total antioxidant
<br /> capacity(+59.0%),total phenols(+8.9%),total flavonoids(45.5%),vitamin C(+9.5%),and calcium(+8.2%)increased in the edible part of
<br /> vegetables,protein(-9.5%,)nitrate(-18.o%),magnesium(-9.2%),iron(-16.0%),and zinc(-9.4%)decreased[9].Moreover,a meta-analysis of
<br /> legumes found a reduction in zinc and iron(and in non-legumes a reduction in protein)when plants were grown under e[CO2](see Myers et al[10]).
<br /> In 2018,Zhu et al[11]confirmed these results,and moreover demonstrated that rice grown under e[CO2]showed consistent declines in the
<br /> quantities of vitamins Bi,B2,B5,and B9 and,an increase in vitamin E.Finally,studies have shown that grains(wheat,rice,and barley),legumes,
<br /> and maize-have a 4-1o%reduction in iron concentrations of when grown under e[CO2](-55o ppm)[12].These results shown that e[CO2]can
<br /> positively and negatively impact on legumes,grain and vegetables on a crop-by-crop basis and simultaneously alter quality attributes in the same
<br /> harvestable material.
<br /> The aim of this review is to provide an overview of the current available data of the impact of elevated[CO2]on fruiting crops production in
<br /> commercial growing systems.This paper examines these studies and the long-term implications of e[CO2]on the yield and quality of fruit required
<br /> to feed a growing population.In the last section,we discuss the potential for designing crops for these new growing environments and allowing
<br /> them to take full advantage of the introduced CO2,potentially increasing crop yield,reducing costs for commercial producers,and improving
<br /> quality of the final product providing high nutritional value to consumers.
<br /> Impact of elevated [CO2] on yield and quality of GREENHOSUE grown crops
<br /> Impact of elevated [CO2]on solanaceous crops
<br /> Commercially,tomato crops are grown in greenhouses with e[CO2],in some cases as high as 2000 ppm.The effects of e[CO2]of fruit yield and
<br /> quality has been extensively studied(Figure 2).Under e[CO2],tomato fruit yield increases ranged from 7%—125%with[CO2]ranged from 45o ppm
<br /> —1200 ppm compared with plants grown under a[CO2].An increase in the quantity of non-reducing sugars(glucose and fructose)has been reported
<br /> [13-17]and fully ripe tomatoes grown in an e[CO2]were found to be preferable for consumption in sensory panels[13].As liking sweetness has been
<br /> shown to be a universal trait[18],it is possible that this increase in sugar is responsible for preference of the carbon enriched tomato fruits.An
<br /> increase in vitamin C was also found between most studies[13,15,16,19],potentially improving the health benefit gains from consumption of
<br /> carbon-enriched grown tomatoes(Table 1).Vitamin C is an important dietary requirement and at high concentrations it has been used as a
<br /> treatment for cancer,arteriosclerosis,and cardiovascular diseases[2o-22].These results suggest that increasing environmental[CO2]could
<br /> contribute to an increase in Vitamin C improving their nutritional value for the consumer.However,growth at e[CO2]does not have the same
<br /> impact on all species,as another studies in barley reported a significant decrease in Vitamin C content[23]highlighting the species—species
<br /> response differences to e[CO2]and suggesting that high carbon growth environments may not always provide the best outcome for the consumer PDF
<br /> even though increases in yield maybe the producers primary concern(see Fenech et al.[24]and references therein). Hep([
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