Elevated CO2 reduces some important nutrients such as protein, iron, zinc and some grains, fruit or vegetables to varying degrees depending on crop species and cultivars (Mattos et al., 2014; Myers et al., 2014; Dong et al., 2018; Scheelbeek et al., 2018; Zhu et al., 2018a; Jin et al., 2019; Ujiie et al., 2019). TThis is of particular relevance for fruit and vegetable crops given their importance in human nutrition