Elevated carbon dioxide significantly improves ascorbic acid content, antioxidative properties and restricted biomass production in cruciferous vegetable seedlings

The rise in atmospheric CO2 concentrations has profound impact on nutritional, metabolic and physiological activities of crop plants. In this study, the impact of elevated CO2 ranging from 350 to 4000 ppm on l-ascorbic acid (AsA) content, antioxidative properties and growth characteristics of four cruciferous vegetable seedlings (Chinese cabbage, bok choy, radish and red young radish) was analyzed. Quantitative reverse transcription-polymerase...