It is crucial to thoroughly understand the potential environmental risks of carbon capture and storage (CCS) before its widespread application.
This study was designed to answer the following questions: What are the responses of lettuce to CCS leakage concerning (1) morphology and yield and (2) nutritional quality? We conducted a pot cultivation experiment to simulate soil CO₂ leakage. This was achieved by steadily injecting CO₂ into the bottom of the pots. The experiment included two treatments: a non-leakage control group (CK) and a leakage group receiving a CO₂ flux of 1500 g·m⁻²·d⁻¹ (G1500). Our goal was to assess the effects of CO₂ leakage on lettuce morphology, biomass, and quality. This was done through on-site observations and laboratory analysis, with data comparison using independent sample t-tests. Under the influence of CO₂ leakage in the soil, the maximum leaf width of lettuce decreased by 60.02%, whereas the leaf number only reduced by 35.71%. Moreover, the aboveground dry weight declined by 81.70%. The nitrate nitrogen, vitamin C, flavonoids, and cellulose contents in lettuce increased by 53.01%, 225.00%, 464.81%, and 128.76%, respectively. However, the absolute amount of vitamin C, flavonoids, and cellulose decreased by 65.80%, 40.57%, and 75.91%, respectively. We concluded that the aboveground parts of the lettuce were more affected by leakage than the roots, and leaked CO₂ can enrich some of the lettuce's material components. Notably, despite the nitrophilic features of lettuce, the enriched nitrate nitrogen was still within the edible safety range of the European Union (EU), providing reassurance about potential health risks.
Combined with the decrease in yield, this study reveals that CCS leakage significantly negatively impacts the yield and quality of leafy vegetables, increasing the existing knowledge on the impact of CCS leakage on food production.
(2025). Effects of CO2 Leakage from Carbon Capture and Storage on Lettuce Morphology and Nutritional Content. Journal of Soil Science and Plant Nutrition. 10.1007/s42729-025-02318-x.
Source: Research Gate