Effect of Elevated Carbon Dioxide Concentration on Rice Quality: Nutritive Value, Color, Milling, Cooking, and Eating Qualities

ABSTRACT

Increase in the atmospheric carbon dioxide concentration ([CO₂]) enhanced the concentration of carbohydrates in rice grains, according to results of a previous study. However, its impact on other quality traits is little known. To investigate the effect of CO₂ levels (375 and 550 μmol/mol) on rice quality, a field experiment was conducted with open‐top chambers. Elevated [CO₂] affected several nutritional parameters of the grain. Whereas the concentration of α‐linolenic acid increased, that of linoleic and γ‐linolenic acids decreased. For example, reductions of 9 and 28% were observed for linoleic acid in the brown rice and for γ‐linolenic acid in the husk, respectively. Phytic acid concentration and zinc bioavailability were unaffected. Whereas iron bioavailability decreased in the brown rice (22%), calcium bioavailability increased in the bran and husk (5–11%). The concentrations of essential amino acids were also reduced; for example, the amount of isoleucine in the white rice, tyrosine in the brown rice, and phenylalanine in the bran decreased by 40, 57, and 23%, respectively. In contrast, elevated [CO₂] resulted in improved grain whiteness (3%) and starch viscosity (11%), with no effect on the milling quality. These data indicate that increased [CO₂] has both positive and negative effects on quality, depending on the specific end use of the rice grain.