This study investigates the effects of elevated carbon dioxide (CO2) and temperature on the physicochemical and nutrient properties of strawberries. Elevated CO2 levels and increased temperatures are anticipated consequences of climate change, influencing plant physiology and fruit quality. The research examines changes in parameters such as sugar content, acidity, antioxidant levels, and nutrient composition in strawberries grown under controlled environmental conditions mimicking future climate scenarios. Understanding these impacts is crucial for predicting how climate change may alter strawberry quality and nutritional value.

Strawberries, elevated carbon dioxide, temperature

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