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© 1996 Oxford University Press

RESEARCH-ARTICLE

Intraspecific variation in the response of rice (Oryza sativa L.) to increased CO2 and temperature: growth and yield response of 17 cultivars1

Lewis H. Ziska2, Paz A. Manalo and Raymond A. Ordonez

International Rice Research Institute PO Box 933, 1099 Manila, The Philippines

3To whom correspondence should be addressed: USDA-AIRS, Climate Stress Laboratory, Bldg 046A, 10300 Baltimore Avenue, Beltsville, MD 20705, USA. Fax: + 1 301 504 6626. E-mail: Iziska@asrr.arsusda.gov

Seventeen rice (Oryza sativa L.) cultivars of contrasting ecosystems and origins were exposed to two CO2 concentrations (373 [ambient] and 664 µl l–1 CO2 [elevated]) at two different day/night temperatures (29/21 °C and 37/29 °C) in glasshouses at the International Rice Research Institute phytotron during the dry seasons of 1994 and 1995. Growth at elevated CO2 (as determined by total plant biomass at maturity) increased by an average of 70% and 22%, respectively, for all cultivars for growth temperatures of 29/21 °C and 37/29 °C relative to the ambient CO2 treatment. At the 29/21 °C optimal growth temperature, grain yield increased on average c. 50% with enriched CO2. In contrast, at the higher growth temperature (37/29 °C), grain yield was almost zero, presumably due, in part, to temperature-induced infertility (i.e. the percentage of filled spikelets was <1%). Among cultivars, lAC 165, a tropical japonica from Brazil, showed the largest relative increase in both biomass and grain yield. While the range of responses to increased CO2 and/or temperature were quite large (e.g. 10–250%) and may not be applicable to field conditions, data indicate that lines are available which could maximize productivity as CO2 concentration increases. Additional work, however, would be needed to identify cultivars which would maintain maximum yields in a high CO2, high temperature environment.

Key words: Plant growth analysis, experimental design, computational methods, relative growth rate, net assimilation rate


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