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Elevated Carbon Dioxide Increases Contents of Antioxidant Compounds in Field-Grown Strawberries

Wang, Shiow Y., Bunce, James A., Maas, J.L.
Journal of agricultural and food chemistry 2003 v.51 no.15 pp. 4315-4320
Fragaria ananassa, absorbance, antioxidant activity, ascorbic acid, callistephin, carbon dioxide, carbon dioxide enrichment, cyanidin, dehydroascorbic acid, glutathione, hydrogen peroxide, kaempferol, oxygen, pelargonidin, quercetin, strawberries
The effects of elevated CO2 concentrations on the antioxidant capacity and flavonoid content in strawberry fruit (Fragaria x ananassa Duch.) were studied under field conditions. Increased CO2 (300 and 600 μmol mol-1 above ambient) concentrations resulted in increases in ascorbic acid (AsA), glutathione (GSH), and ratios of AsA to dehydroascorbic acid (DHAsA) and GSH to oxidized glutathione (GSSG), and a decrease in DHAsA in strawberry fruit. High anthocyanin and phenolic content were also found in fruit of CO2 treated plants. Growing strawberry plants under CO2 enrichment conditions significantly enhanced fruit p-coumaroylglucose, dihydroflavonol, quercetin 3-glucoside, quercetin 3-glucuronide, and kaempferol 3-glucoside contents, as well as cyanidin 3-glucoside, pelargonidin 3-glucoside, and pelargonidin 3-glucoside-succinate content. Fruit of strawberry plants grown in the CO2 enrichment conditions also had high oxygen radical absorbance activity against ROO•, O2•-, H2O2, OH•, and 1O2 radicals.