Ainsworth Elizabeth A, Sanz-Saez Alvaro, Leisner Courtney P
Crop Sciences and Plant Biology, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
Auburn University System, Auburn, AL 36849, USA.
Philos Trans R Soc Lond B Biol Sci. 2025 May 29;380(1927):20240230. doi: 10.1098/rstb.2024.0230.
Rising atmospheric carbon dioxide concentration ([CO]) is a ubiquitous global change with direct and indirect impacts on crops. The increase in atmospheric [CO] since the industrial revolution has stimulated photosynthesis in crops and reduced stomatal conductance and canopy transpiration. These physiological changes result in a "CO fertilization effect" contributing to greater crop yields. However, CO is a greenhouse gas and has been the major contributor to increased radiative forcing and warmer global temperatures, resulting in more extreme weather events, with negative consequences for crop production. While the benefits of rising [CO] have stimulated productivity to date, they may soon be outweighed by the challenges of rising temperatures and altered precipitation on plant productivity. Rising atmospheric [CO] also reduces the nutritional value of crops, reducing protein content and the concentration of key micronutrients. Distinct physiological mechanisms contribute to changes in crop nutritional value at elevated [CO], but there is potential to harness genetic diversity in nutrient content and for biofortification to counteract the negative impacts of rising [CO] on crop quality. Crop improvement strategies that both adapt crops to future environments and mitigate the negative environmental impacts of agriculture are critical to ensuring future agricultural and nutritional sustainability.This article is part of the theme issue 'Crops under stress: can we mitigate the impacts of climate change on agriculture and launch the 'Resilience Revolution'?'.
大气中二氧化碳浓度（[CO₂]）的上升是一种普遍存在的全球变化，对作物有着直接和间接的影响。自工业革命以来，大气中[CO₂]的增加刺激了作物的光合作用，降低了气孔导度和冠层蒸腾作用。这些生理变化导致了“CO₂施肥效应”，有助于提高作物产量。然而，CO₂是一种温室气体，一直是辐射强迫增加和全球气温升高的主要促成因素，导致了更多极端天气事件，对作物生产产生负面影响。虽然到目前为止，[CO₂]上升带来的好处刺激了生产力，但气温上升和降水变化对植物生产力的挑战可能很快就会超过这些好处。大气中[CO₂]的上升还会降低作物的营养价值，减少蛋白质含量和关键微量营养素的浓度。在升高的[CO₂]条件下，不同的生理机制导致作物营养价值发生变化，但利用营养成分的遗传多样性和进行生物强化有潜力抵消[CO₂]上升对作物品质的负面影响。使作物适应未来环境并减轻农业负面环境影响的作物改良策略对于确保未来农业和营养可持续性至关重要。本文是主题为“受胁迫的作物：我们能否减轻气候变化对农业的影响并发起‘复原力革命’？”这一特刊的一部分。
