The Form in Which Nitrogen Is Supplied Affects the Polyamines, Amino Acids, and Mineral Composition of Sweet Pepper Fruit under an Elevated CO₂ Concentration

Abstract

We investigated the effect of supplying nitrogen, as NO or as NO/NH, on the composition of fruits of sweet pepper (Capsicum annuum L. cv. Melchor) plants grown with different CO concentrations ([CO]): ambient or elevated (800 μmol mol). The results show that the application of NH and high [CO] affected the chroma related to the concentrations of chlorophylls. The concentrations of Ca, Cu, Mg, P, and Zn were significantly reduced in the fruits of plants nourished with NH, the loss of Fe being more dramatic at increased [CO], which was also the case with the protein concentration. The concentration of total phenolics was increased by NH, being unaffected by [CO]. Globally, the NH was the main factor that affected fruit free amino acid concentrations. Polyamines were affected differently: putrescine was increased by elevated [CO], while the response of cadaverine depended on the form of N supplied.

Fruit quality of sweet pepper as affected by foliar Ca applications to mitigate the supply of saline water under a climate change scenario

“…The decline in B being 15.8% at ambient CO 2 and 17.8% at 400 μmol mol −1 CO 2 , and the loss of K being 10.8% at 800 μmol mol −1 CO 2 (Table 3). These results coincide with those obtained in other experiments 15 and might be explained by the relationship of B with Ca. Tanaka 21 observed that increasing the Ca concentration in the root medium could effectively reduce the uptake of B and its accumulation in plant tissues.…”

“…An elevated [CO 2 ] is associated with decreased uptake of nutrients by plants, which supposes economic losses, besides compromising the availability and quality of food, thus increasing the problems of malnutrition in the world . Figure shows how plants grown under elevated [CO 2 ] had a higher net CO 2 assimilation (A CO2 ), which was more marked under control conditions (0 mmol L −1 NaCl) than in saline conditions.…”

“…An elevated [CO 2 ] is associated with decreased uptake of nutrients by plants, which supposes economic losses, besides compromising the availability and quality of food, thus increasing the problems of malnutrition in the world. 15 Figure 1 shows how plants grown under elevated [CO 2 ] had a higher net CO 2 assimilation (A CO2 ), which was more marked under control conditions (0 mmol L −1 NaCl) than in saline conditions. In addition, the trend lines indicate that the greater energy supply provided by a higher A CO2 was destined to a greater marketable production (generative growth) instead of to greater production of biomass (vegetative growth).…”

“…A foliar spray without Ca or containing a commercial product that added 4.3 g Ca L −1 (Rombiquel Calcio ® , 7% Ca; Plymag, Alicante, Spain) was applied to the leaves every week, Three values of [CO 2 ] were used: ambient (without CO 2 enrichment) and 400 and 800 μmol mol −1 CO 2 (both concentrations were achieved by injecting CO 2 from a cryogenic tank). For each month from January to July, the average environmental conditions were: temperature ( ∘ C) 15 ) and distilled water applied both included a surfactant, 0.5% (v/v) Tween 20. These solutions were sprayed early in the morning and the plants were covered with a shadow greenhouse sheet to shield them from direct sunlight during spraying and for at least 1 h afterwards, to avoid solar burn.…”

Elevated and super‐elevated CO2 differ in their interactive effects with nitrogen availability on fruit yield and quality of cucumber

“…wheat, rice, and sorghum) and vegetables (e.g. lettuce, sweet pepper, and carrot and turnip). This similarity gives us a warning that the deficiency of Fe and Zn could possibly impose an inevitable threat to human nutrition from the consumption of either grain crops or vegetables if breeders or producers continue focusing on increasing vegetable yield in the future.…”