2024-09-26 PL-INT-2024-008813 GP 2045 Draft Comments - A. Longo

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were upregulated in strawberry plants grown in an enriched-carbon atmosphere,with 14 of these being photosynthetic genes[6o],suggesting that plants respond to these atmospheric increases by increasing their ability to assimilate the excess carbon. Additional annual yield increases could be achieved by a two-week reduction in time to fruiting for plants grown in an enriched-carbon atmosphere [58,61]increasing the field season and the period of productive(fruit)growth.Several fruit quality traits are also improved by growth at e[CO2]; increases in reducing sugars,and therefore sweetness index,were reported[62,63]alongside reductions in organic acids[62].These increases in sugar-acid ratio is highly favourable for a more pleasant perception of strawberry flavour by the consumer[18]and an increase in key volatile organic compounds,including furaneol,linalool and major esters,was also reported,further enhancing the"strawberry"aroma[62].Growth in a carbon-enriched atmosphere therefore strongly enhances strawberry flavour and increases vitamin C(an important nutritional compound)by up to 13.3%alongside other antioxidant compounds[64,65].Growth in carbon-enriched atmospheres therefore simultaneously improves yield, flavour and health benefits of strawberry fruits,creating enormous potential for strategies involving enhanced photosynthesis of strawberry plants,including genetic manipulation.The greatest reported increase in fresh fruit yield where obtained when[CO2]was kept between 60o ppm— moo ppm[58],linking greater carbon assimilation to increased fresh fruit yield in strawberry and demonstrating an optimal degree of CO2 fertilisation for strawberries(Table 3). Impact of elevated atmospheric[CO2]on yield and nutritional quality of other Solanaceous crops Table 2 Impact of elevated atmospheric[CO2]on yield and nutritional quality of other Solanaceous crops Crop CO2Treatment Additional Treatment(s) Fruit Yield Fruit Quality Ref Sweet 350 ppm N/A 12.9%increase in fruit yield 350 ppm and 47.4%increase in fruit N/A [45] Pepper 450 ppm yield 450 ppm. 400 ppm 20 mmol L-1 NaCI,foliar 18.9%to 26.6%increase in yield at 400 and 800 ppm Little significant effect of increased [42] 800 ppm calcium treatment respectively.Foliar calcium treatment had no impact on yield. [CO2]on fruit inorganic nutrients or e[CO2]rescued total yield loss from high salinity. colour. 700 ppm High/low irrigation and N Fruit yield fore[CO2]increased with irrigation with no significant N/A [48] treatments difference in fruit yield at lowest irrigation. 700 ppm- N/A 18%-22%increase in total fruit yield. N/A [46] 750 ppm 800 ppm Nitrogen source and 8%and 22%increase in marketable fruit yield under salinity N/A [43, saline treatment(8 and stress and unstressed respectively.23%and 29%maximum 44,1 25 mM NaCI) increase in daily fruit harvest yield fort different nitrogen 68] sources at low salinity. 900 ppm N/A 7%increase in early yielding fruits,no change in total fruit yield. N/A [162 367 ppm- Range of irrigation Yield increased with irrigation and carbon dioxide with a N/A [41] 1000 ppm regimens maximum yield increase with both treatments of 264%. 1000 ppm N/A 51%-370%increase in fruit weight per plant. N/A [169 10000 ppm N/A 20%increase in fruit yield. N/A [61] Chili 380 ppm- +2°C and+4°C Up to 41.9%increase in fruit diameter under both increased 27%-44%increase in capsaicin [52] pepper 750 ppm temperature elevation carbon dioxide and increased temperature. across all treatments for 2 cultivars across 2 growth years. 380 ppm- +2°C and+4°C 53.8%increase in fruit number at[CO2]=550 ppm and ambient N/A [50, 750 ppm temperature elevation +2°C temperature,12.3%decrease in fruit number per plant for 51] [CO2]=750 ppm and ambient+4°C temperature.Up to-140% increase in fruit yield per plant for[CO2]=550 ppm and ambient +2°C temperature,up to-36%reduction in fruit yield per plant for[CO2]=750 ppm and ambient+4°C temperature. 380 ppm- N/A Up to 88.5%increase in number of fruits per plant,up to 13.0% No change in colour of ripe fruits.Up [49, 1140 ppm increase in fruit length,up to 15.0%increase in fruit width and to 28.6%increase in capsaicinoids in 170] up to 14.3%increase in pericarp thickness.Up to 142%increase ripe fruit. in fruit yield. 400 ppm- Natural light 92%-113%increase in total fruit yield per plant across all CO2 2%-10%decrease in soluble [171 900 ppm (233 pmol m-2 S-1)and treatments with supplementary lighting relative to ambient sugars.13%-34%decrease in supplementary light control at 400 ppm.47%-113%increase in total fruit yield per vitamin C in e[CO2].61%increase in (463 pmol m s ) plant across all CO2 treatments with natural lighting relative to capsaicin at[CO2]=550 ppm,49%- ambient control at 400 ppm. 61%decrease in capsaicin for[CO2] PDF >550 ppm. 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