Impact of elevated CO2 and temperature on quality and biochemical parameters of bell pepper (Capsicum annuum) crop

Experiment was conducted during 2014 and 2015 to study effect of elevated CO2 and temperature on quality and biochemical parameters of bell pepper (Capsicum annuum L.) crop. To carry out experiment there were four conditions, i.e. in three Open Top Chambers, (T-1: OTC with elevated CO(2)550 +/- 10 ppm; T-2: OTC with elevated temperature 1 degrees C and elevated CO(2)550 +/- 10 ppm; T-3: OTC with ambient temperature and CO2(reference) and T-4: natural air and temperature). Pooled data for two years indicated that higher fruit size (40.19 cm(2)) and average fruit weight (63.06 g/fruit) was obtained in plants grown under elevated CO2. Elevated CO2 and temperature treatment resulted lower leaf chlorophyll (1 708.71 mg/kg). Higher ascorbic acid content in fruits (159.12 mg/100g) was recorded under elevated CO2 and temperature. Lower total soluble solids were observed under elevated CO2 (4.02 degrees B) while higher under elevated CO2 and temperature (5.39 degrees B). Higher N content (5.73%) was recorded under natural condition and lower under elevated CO2 (4.08%). Higher P (0.39%), K (5.21%) and Mg (0.49%) content was recorded under natural condition and lower values were recorded under elevated CO2 and temperature. Significantly higher Ca content (0.46%) was recorded in elevated CO2 and lowest in natural condition (0.35%). Both elevated temperature and CO2 had significant effects on quality and biochemical parameters in vegetables. These parameters of bell pepper crop were affected negatively by changing climatic conditions, i.e. elevated CO2 and temperature where positive effect of CO2 offset by elevated temperature effect.