Advancing effective methods for mitigating greenhouse gas emissions from rice (Oryza sativa L.) fields

Abstract

The implications of global warming present significant threats to both crop productivity and environmental sustainability. The global population greatly depends on rice as a staple food, contributing significantly to global warming and agricultural greenhouse gas (GHG) emissions. Agricultural soils play a crucial role in the release and uptake of essential GHGs, including methane (CH₄), nitrous oxide (N₂O), and carbon dioxide (CO₂), serving as both sources and sinks within the agricultural ecosystem. Notably, rice fields alone account for approximately 30% and 11% of global CH₄ and N₂O emissions from agricultural activities, respectively. As the demand for rice is expected to rise in the future, it becomes increasingly critical to address GHG emissions and minimise the detrimental environmental effects associated with rice production. This review provides a comprehensive synthesis of the available data regarding the influence of different crop management practices on GHG emissions in rice fields. We recognise the substantial potential for reducing GHG emissions through modifications in traditional crop management systems. Our analysis evaluates various options, such as adjustments in cropping practices, regulation of organic and fertiliser inputs, management of tillage techniques and irrigation strategies, and the selection of suitable cultivars, all of which can contribute to GHG emission reduction. It is crucial to consider that changes in management practices may have simultaneous and sometimes contradictory effects on different gases through various mechanisms. Therefore, our comprehensive evaluation aims to assess the potential global warming impact of each approach, considering the magnitude of their effects on all gases. This assessment seeks to identify suitable crop management practices that effectively reduce GHG emissions in rice cultivation while considering the overall environmental impact.