Impact of Climate Change on Fruit and Vegetable Quality

  • Kodthalu Seetharamaiah Shivashankara
  • Nadipynayakanahally Krishnamurthy Srinivasa Rao
  • Gouribidanur Ashwathappa Geetha


Nutritional quality of fruits and vegetables depends on genetic and environmental factors. Soil factors, temperature, light and CO2 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 CO2 has improved the vitamin C, sugars, acids and carotenoids in oranges, tomatoes and strawberries. Positive effect of CO2 was also observed on total antioxidant capacity, phenols and anthocyanins in fruits and oil palm. However, elevated CO2 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.


Fruit Quality Total Soluble Solid Deficit Irrigation Fruit Growth Regulate Deficit Irrigation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer India 2013

Authors and Affiliations

  • Kodthalu Seetharamaiah Shivashankara
    • 1
  • Nadipynayakanahally Krishnamurthy Srinivasa Rao
    • 1
  • Gouribidanur Ashwathappa Geetha
    • 1
  1. 1.Division of Plant Physiology and BiochemistryIndian Institute of Horticultural ResearchBangaloreIndia

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