Journal article

Elevated carbon dioxide changes grain protein concentration and composition and compromises baking quality. A FACE study

JF Panozzo, CK Walker, DL Partington, NC Neumann, M Tausz, S Seneweera, GJ Fitzgerald

Journal of Cereal Science | ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD | Published : 2014

Abstract

Wheat is one of the major crops grown commercially and an important source of nutrition for humans. Changes in grain quality due to increasing levels of atmospheric CO2 could have far-reaching impacts to human diets globally. Future wheat-growing conditions are expected to be impacted by climate change, particularly increases in carbon dioxide. Elevated CO2 (eCO2) has been shown to increase plant growth and yield, yet changes in grain properties also affect product quality.Using Australian Grains Free Air CO2 Enrichment (AGFACE) technology we investigated the impacts of eCO2 on grain quality over three seasons.Elevated CO2 consistently decreased baking quality and grain protein percentage wa..

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Grants

Funding Acknowledgements

The Australian Grains Free Air CO<INF>2</INF> Enrichment (AGFACE) program is jointly run and funded by the Victorian Department of Environment and Primary Industries (DEPI) and the University of Melbourne with support from Grains Research and Development Corporation (GRDC), and the Australian Commonwealth Department of Agriculture. The technical support of Grains Chemistry Laboratory, Russel Argall and his team for field management, the AGFACE technical group, Dr. Mahabubur Mollah (AGFACE engineer) and the Grains and Forage Chemistry Laboratory are gratefully acknowledged.