What rising CO2 does to one of world’s most important protein sources

In their effort to ensure food and nutrition security in the face of rising carbon dioxide levels and climate change, researchers at ICRISAT, in a first of its kind study, have demonstrated what elevated CO₂ does to chickpea and have uncovered the molecular basis for these effects. Several important plant metabolic pathways related to sugar/starch metabolism, chlorophyll and secondary metabolites biosynthesis were found to be affected.

Their study, ‘Molecular and Physiological Alterations in Chickpea under Elevated CO₂ Concentrations’ published in the journal Plant & Cell Physiology, shows that elevated CO₂ levels cause the roots and shoots of the plants to grow taller with significantly altered nodulation, total chlorophyll content and nitrogen balance index that accelerates plant senescence.