Impact of climate change on fruit and vegetable quality

Abstract

Nutritional quality of fruits and vegetables depends on genetic and environmental factors. Soil factors, temperature, light and CO 2 are the major factors which determine the quality of horticulture produce. Most of the health-benefiting nutrients including vitamins, minerals and antioxidants are supplied through fruits and vegetables. However, the changed climate has affected the quality of many fruits and vegetables. Elevated CO 2 has improved the vitamin C, sugars, acids and carotenoids in oranges, tomatoes and strawberries. Positive effect of CO 2 was also observed on total antioxidant capacity, phenols and anthocyanins in fruits and oil palm. However, elevated CO 2 may decrease the protein and mineral content of the produce. High-temperature stress is known to decrease vitamin C, starch, sugars and many antioxidants especially anthocyanins and volatile flavour compounds in fruits. Deficit irrigation increases sugars, anthocyanins and even volatiles in strawberries and tomatoes. However, severe stress decreases the quality of fruits and vegetables. A higher temperature coupled with water stress is going to definitely reduce the fruit and vegetable quality in terms of vitamins, antioxidants and minerals.