The Effect of Elevated Atmospheric CO sub(2) on the Vitamin C Concentration of (Sour) Orange Juice

Sour orange trees grown since the seedling stage outdoors in Phoenix, AZ, since 1987 were maintained at atmospheric carbon dioxide concentrations of 400 and 700 mu l/l. The concentration of vitamin C in the juice of fruit harvested was measured during 1992-99. When the 75% increase in atmospheric CO...

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Bibliographic Details
Published in:Agriculture, ecosystems & environment ecosystems & environment, 2002-06, Vol.90 (1), p.1-1
Main Authors: Idso, Sherwood B, Kimball, Bruce A, Shaw, Philip E, Widmer, Wilbur, Vanderslice, Joseph T, Higgs, Darla J, Montanari, Anthony
Format: Article
Language:English
Online Access:Get full text
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Summary:Sour orange trees grown since the seedling stage outdoors in Phoenix, AZ, since 1987 were maintained at atmospheric carbon dioxide concentrations of 400 and 700 mu l/l. The concentration of vitamin C in the juice of fruit harvested was measured during 1992-99. When the 75% increase in atmospheric CO sub(2) concentration doubles fruit production, vitamin C content of the juice is increased by 7%. The nutritional enhancement is greater in years when fruit production is more than doubled. In years when the CO sub(2)-induced increase in fruit production is less than 100%, the CO sub(2)-enriched fruit are slightly larger than the ambient treatment fruit, which reduces the induced increase in vitamin C content below the basic 7% level characteristic of fruit of identical size.
ISSN:0167-8809