Impact of elevated CO2 and temperature on quality and biochemical parameters of pea (Pisum sativum)

Global climate change, i.e. increase in carbon dioxide concentration in atmosphere and the associated increase in temperature result significant positive and negative impacts on the vegetable crop production. The field experiment was conducted during 2014 and 2015 which aimed to study effect of elevated CO2 and temperature on quality and biochemical parameters of pea (Pisum sativum L.) and experiment was carried out under four combinations of CO2 and temperature. Pooled data for two years indicated that pod length, pod girth, leaf chlorophyll content of pea showed significant differences between all four combinations. Higher total phenols (0.55 g/100g), ascorbic acid content in pods (46.24 mg/100g) were found under elevated CO2 and least under natural condition (total phenols: 0.37 g/100g) (ascorbic acid: 28.44 mg/100g). Total soluble solids (20.81°B) and nitrogen content (2.34%) were higher under natural condition and lowest under elevated CO2 (TSS: 12.47 °B) (N: 1.97%). Higher P (0.29%), K (1.11%) and Mg (1.28%) content was recorded under natural condition as compared to other treatments. Elevated CO2 recorded significantly higher Ca content (0.56 %) and least under natural condition (0.46 %). Both elevated CO2 and temperature had significant negative effects on quality and biochemical parameters in pea crop as compared to elevated CO2 and natural conditions. So changing climate can alter the composition of these important elements in pea crop and degrade the overall quality.