Details:

Personal Author:
Friedland,Kevin D. ; Morse,Ryan E. ; Shackell,Nancy ; Tam,Jamie C. ; Morano,Janelle L. ; ... More +
Friedland,Kevin D. ; Morse,Ryan E. ; Shackell,Nancy ; Tam,Jamie C. ; Morano,Janelle L. ; Moisan,John R. ; Brady,Damian C. ; Less -
NOAA Program & Office:
NMFS (National Marine Fisheries Service) ; NEFSC (Northeast Fisheries Science Center) ;
NMFS (National Marine Fisheries Service) ; NEFSC (Northeast Fisheries Science Center) ; Less -
Description:
Sea surface temperature (SST), salinity, and chlorophyll concentration (CHL) have changed in the US Northeast Shelf ecosystem over recent decades. The changes in these parameters were distinctly marked by change points around the year 2012 resulting in a 0.83°C increase in SST, a 0.3 PSU increase in salinity, and decrease in CHL in excess of 0.4 mg m^–3. Where temperature and salinity shifted in mean level around their respective change points, CHL declined in a more monotonic fashion. Modeled data suggest that the shift in CHL resulted in a greater contribution of pico- and nanophytoplankton and a decreased contribution of microphytoplankton to overall CHL. Complementary estimates of the contribution of different phytoplankton functional types suggest a diminished contribution of diatoms to the phytoplankton community. Hence, not only is there evidence of a decline in the overall primary production capacity of the ecosystem, but also evidence of a fundamental change in the size and quality of phytoplankton supporting food webs. Two ecosystem responses to the observed changes in SST, salinity, and CHL were analyzed. Both length and weight at age have declined for a number of species, and both measures of growth appear to be negatively associated with temperature and positively associated with CHL. Biomass of fish and macroinvertebrates has declined in recent years, with a decrease in pelagic species associated with a decrease in CHL, while the decline in demersal species was associated with an increase in temperature. Collectively, these ecosystem changes appear to be the result of the complex interactions of both thermal effects and changes at the base of the food web.
Source:
Front. Mar. Sci. 7:567445
DOI:
https://doi.org/10.3389/fmars.2020.567445
Document Type:
Journal Article ;
Rights Information:
CC BY
Main Document Checksum:
[+]
urn:sha256:3e2c3e118d1d9189405a0efbf433cf85a7331d019087955aefdc56bf1f5ae5a7
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