Growth and development of cereal crops are linked to weather, day length and growing degree-days (GDDs) which make them responsive to the specific environments in specific seasons. Global temperature is rising due to human activities such as burning of fossil fuels and clearance of woodlands for building construction. The rise in temperature disrupts crop growth and development. Disturbance mainly causes a shift in phenological development of crops and affects their economic yield. Scientists and farmers adapt to these phenological shifts, in part, by changing sowing time and cultivar shifts which may increase or decrease crop growth duration. Nonetheless, climate warming is a global phenomenon and cannot be avoided. In this scenario, food security can be ensured by improving cereal production through agronomic management, breeding of climate-adapted genotypes and increasing genetic biodiversity. In this review, climate warming, its impact and consequences are discussed with reference to their influences on phenological shifts. Furthermore, how different cereal crops adapt to climate warming by regulating their phenological development is elaborated. Based on the above mentioned discussion, different management strategies to cope with climate warming are suggested.

The present investigation has been carried out to determine the proximate composition, amino acids, metal contents, oil composition as well as the antioxidant capacity of the seeds of Ipomoea hederacea Jacq. and Lepidium sativum L. Proximate composition indicated a great difference in oil (14.09 ± 0.66, 28.03 ± 1.05) and fibre (16.55 ± 0.31, 6.75 ± 1.20) contents for I. hederacea and L. sativum, respectively. Fatty acid profile indicated that oleic acid (19.50 ± 0.37, 30.50 ± 0.16) and linoleic acid (52.09 ± 0.48, 8.60 ± 0.38) are the major fatty acids. γ-Tocopherol and d-tocopherol (28.70 ± 0.14, 111.56 ± 0.37) were the most abundant in the seed oil of I. hederacea and L. sativum, respectively. Results of TEAC, FRAP and TRAP antioxidant assays indicated that L. sativum has much greater antioxidant potential than I. hederacea.