The impact of elevated carbon dioxide (CO2) and temperature on the physicochemical and nutrient properties of strawberries is investigated in this study. With climate change leading to increased atmospheric CO2 concentrations and rising temperatures, understanding their effects on fruit quality is essential for agricultural sustainability. Strawberries (Fragaria × ananassa) serve as a model fruit due to their economic importance and sensitivity to environmental conditions. Experimental setups under controlled conditions are utilized to simulate elevated CO2 and temperature scenarios. Physicochemical properties including pH, titratable acidity, soluble solids content, and color attributes are assessed. Additionally, nutrient composition such as vitamins, minerals, and antioxidant capacity are analyzed. The findings provide insights into the potential impacts of climate change on strawberry quality and inform strategies for adaptation in fruit production systems.
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