oligotrophication and metabolic slowing-down of a nw mediterranean coastal ecosystem
Clicks: 210
ID: 236588
2017
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
Steady Performance
30.0
/100
210 views
35 readers
AI Quality Assessment
Not analyzed
Readership in this journal
SteadyRanked #122 of 149 articles by views in journal of aquatic food product technology
Most read
Least read
Bar heights use a square-root scale. Only the 120 most-read articles are drawn; the journal has 149 in total.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
Increased oligotrophication is expected for oligotrophic areas as a consequence of ocean warming, which reduces diffusive vertical nutrient supply due to strengthened stratification. Evidence of ocean oligotrophication has been, thus far, reported for the open ocean. Here we reported oligotrophication and associated changes in plankton community metabolism with warming in a pristine, oligotrophic Mediterranean coastal area (Cap Salines, Mallorca Island, Spain) during a 10 years time series. As a temperate area, there were seasonal patterns associated to changes in the broad temperature range (12.0–28.4°C), with a primary phytoplankton bloom in late winter and a secondary one in the fall. Community respiration (R) rates peaked during summers and showed higher rates relative to gross primary production (GPP) with a prevalence of heterotrophic metabolism (2/3's of net community production (NCP) estimates). Chlorophyll a concentration significantly decreased with increasing water temperature in the coastal site at a rate of 0.014 ± 0.003 μg Chla L−1 °C−1 (P < 0.0001). The study revealed a significant decrease with time in Chlorophyll a concentration and nutrients concentration, indicating oligotrophication during the last decade. Community productivity consistently decreased with time as both GPP and R showed a significant decline. Warming of the Mediterranean Sea is expected to increase plankton metabolic rates, but the results indicated that the associated oligotrophication must lead to a slowing down of the community metabolism.
| Reference Key |
agusti2017frontiersoligotrophication
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | ;Susana Agusti;Juan Martinez-Ayala;Aurore Regaudie-de-Gioux;Carlos M. Duarte |
| Journal | journal of aquatic food product technology |
| Year | 2017 |
| DOI |
10.3389/fmars.2017.00432
|
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.