A study exploring the potential impacts of environmental changes, including changes in ambient temperature, atmospheric carbon dioxide and ozone concentrations, and water availability and salinity, on the yields and nutritional quality of nonstaple vegetables and legumes through a review of 174 articles published between 1975 and 2016 finds that increased ozone concentrations, reduced water availability, and increased water salinity were each associated with reduced crop yield; in contrast, an increase in carbon dioxide concentration was tied to increased crop yield, suggesting potential implications for agricultural production of vegetables and legumes.
Article #18-00442: "Effect of environmental changes on vegetable and legume yields and nutritional quality," by Pauline F.D. Scheelbeek et al.
MEDIA CONTACT: Pauline F.D. Scheelbeek, London School of Hygiene & Tropical Medicine, UNITED KINGDOM; tel: +447901047235; e-mail: <Pauline.Scheelbeek@lshtm.ac.uk>
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