ABSTRACT ‘Georgia‐Jet’ sweet potatoes were grown at CO 2 concentrations of 354, 431, 506, and 659 ppm for 90 days. Elevated CO 2 concentrations decreased protein, total carotenoids and insoluble dietary fiber. An increase in dry matter and a reddish‐orange color was observed at 506 and 659 ppm CO 2 concentrations. Sensory evaluation scores for flavor and moistness indicated that sweet potatoes grown under high CO 2 concentrations were acceptable and not different from the control.
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Lu et al. (1986) studied this question.
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