Chin J Plant Ecol ›› 2005, Vol. 29 ›› Issue (5): 814-818.DOI: 10.17521/cjpe.2005.0108

Special Issue: 植物功能性状

• Research Articles • Previous Articles     Next Articles


BAI Li-Ping1,2(), TONG Cheng-Feng2, LIN Er-Da2,*(), LU Zhi-Guang3, RAO Min-Jie2   

  1. 1 Laboratory of Quantitative Vegetation Ecology, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
    2 Institute of Agriculture Meteorology, Chinese Academy of Agricultural Science, Beijing 100081, China
    3 Institute of Resource and Environment, China Agricultural University, Beijing 100094, China
  • Received:2004-06-14 Accepted:2004-11-24 Online:2005-06-14 Published:2005-08-30
  • Contact: LIN Er-Da
  • About author:* E-mail:


Elevated CO2 concentrations and temperatures under global climate change scenarios projected for coming decades could impact bread wheat (Triticum aestivum) quality. Hence, there is a need to understand the effects of these environmental factors on crop quality. The objective of this study was to experimentally test the effects of elevated CO2, temperature, and their interactions on wheat grain quality characteristics relevant to its processing, including grain protein content, wet gluten content, sedimentation value, and falling number (alpha-amylase activity). Bread wheat ('Liaochun 10') was field grown in CO2 and temperature gradient chamber (CTGC) and ambient controlled temperature gradient chamber (TGC). The results indicated that elevated CO2 concentrations (433.3 to 610.2 μmol·mol-1) had negative effects on grain protein content, wet gluten content and sedimentation value of bread wheat, but gradual temperature increases (2 ℃ range) had positive effects on these three main quality characteristics. The interaction between gradual increases in CO2 levels from 433.3 to 551.5 μmol·mol-1 and temperature increases (+2 ℃ range) showed a similar benefit on grain protein content, wet gluten content and sedimentation value of bread wheat, but when CO2 concentrations approached 610.2 μmol·mol-1 and mean daytime temperature increased more than 2 ℃, the interaction of CO2 and temperature had a negative effect on the three bread wheat quality characteristics. In addition, under CO2 concentrations of 433.3-610.2 μmol·mol-1 and gradually increasing temperatures, CO2 enrichment reduced alpha-amylase activity of bread wheat whereas elevated temperatures and the interaction of elevated CO2 and temperature enhanced alpha-amylase activity of bread wheat.

Key words: Elevated CO2, Temperature, Bread wheat, Quality characteristics, CO2 and temperature gradient chamber (CTGC), Global climate change