Impact of Climate Change on Nutraceutical Properties of Vegetables

Due to the fact that vegetables are the only cheapest source of nutrients, vitamins, and minerals, hence they are a crucial part of the human diet. They provide good remunerative to the growers as they fetch more money from market. The effects of climate change, such as global warming, modifications to seasonal and monsoon patterns, and biotic and abiotic variables, are also having an impact on these crops, just like they do on other crops. Crop failures, low yields, declining quality, and an increase in pest and disease issues are frequent under climate change-related conditions, which make unprofitable to cultivate vegetables. Because of many physiological and enzymatic processes depend on temperature, they will be significantly impacted. The two most significant effects of temperature rise on vegetable cultivation are drought and salt. Crop yields may improve as a result of increased CO2 fertilisation; however, this positive effect decreases after certain point. Greenhouse gases produced by human activity, such as CO2, CH4, and CFCs, are a major factor in global warming, while sulphate and nitrogen dioxides weaken the ozone layer and allow dangerous UV rays to enter the atmosphere. These climate change effects also have severe impact on the prevalence of pests and diseases, as well as on the nutritional value (vitamins, minerals, proteins, etc.) and aesthetics of vegetable crops. Iron and zinc levels, as well as the amount of protein in vegetable crops, were dramatically lowered by higher CO2 levels. In the end, the quality and volume of global vegetable output are falling due to climate change.