Ocean ‘greening’ at poles could spell changes for fisheries

(Press-News.org) DURHAM, N.C. -- Ocean waters are getting greener at the poles and bluer toward the equator, according to an analysis of satellite data published in Science on June 19. The change reflects shifting concentrations of a green pigment called chlorophyll made by phytoplankton, photosynthetic marine organisms at the base of the ocean food chain. If the trend continues, marine food webs could be affected, with potential repercussions for global fisheries.

“In the ocean, what we see based on satellite measurements is that the tropics and the subtropics are generally losing chlorophyll, whereas the polar regions — the high-latitude regions — are greening,” said first author Haipeng Zhao, a postdoctoral researcher working with Nicolas Cassar, the Lee Hill Snowdon Bass Chair at Duke University’s Nicholas School of the Environment, and Susan Lozier, dean of the College of Sciences and Betsy Middleton and John Sutherland Chair at Georgia Tech.

Since the 1990s, many studies have documented enhanced greening on land, where global average leaf cover is increasing due to rising temperatures and other factors. But documenting photosynthesis across the ocean has been more difficult, according to the team. Although satellite images can provide data on chlorophyll production at the ocean’s surface, the picture is incomplete.

The study analyzed satellite data collected from 2003 to 2022 by a NASA instrument that combs the entire Earth every two days, measuring light wavelength. The researchers were looking for changes in chlorophyll concentration, a proxy for phytoplankton biomass. For consistency, they focused on the open ocean and excluded data from coastal waters.

“There are more suspended sediments in coastal waters, so optical properties are different than in the open ocean,” Zhao explained. 

The satellite data revealed broad trends in color, indicating that chlorophyll is decreasing in subtropical and tropical regions and increasing toward the poles. Building on that finding, the team examined how chlorophyll concentration is changing at specific latitudes. To work around background noise and gaps in data, they had to get creative. 

“We borrowed concepts from economics called the Lorenz curve and the Gini index, which together show how wealth is distributed in a society. So, we thought, let’s apply these to see whether the proportion of the ocean that holds the most chlorophyll has changed over time,” Cassar said.

They found similar but opposing trends in chlorophyll concentration over the two-decade period. Green areas became greener, particularly in the northern hemisphere, while blue regions got even bluer.

“It’s like rich people getting richer and the poor getting poorer,” Zhao said.

Next, the team examined how the patterns they observed were affected by several variables, including sea surface temperature, wind speed, light availability and mixed layer depth — a measure that reflects mixing in the ocean’s top layer by wind, waves and surface currents. Warming seas correlated with changes in chlorophyll concentration, but the other variables showed no significant associations.

The authors cautioned that their findings cannot be attributed to climate change.

“The study period was too short to rule out the influence of recurring climate phenomena such as El Niño,” Lozier said. “Having measurements for the next several decades will be important for determining influences beyond climate oscillations.”

If poleward shifts in phytoplankton continue, however, they could affect the global carbon cycle. During photosynthesis, phytoplankton act like sponges, soaking up carbon dioxide from the atmosphere. When these organisms die and sink to the ocean bottom, carbon goes down with them. The location and depth of that stored carbon can influence climate warming.

“If carbon sinks deeper or in places where water doesn’t resurface for a long time, it stays stored much longer. In contrast, shallow carbon can return to the atmosphere more quickly, reducing the effect of phytoplankton on carbon storage,” Cassar said.

Additionally, a persistent decline in phytoplankton in equatorial regions could alter fisheries that many low- and middle-income nations, such as those in the Pacific Islands, rely on for food and economic development — especially if that decline carries over to coastal regions, according to the authors.

“Phytoplankton are at the base of the marine food chain. If they are reduced, then the upper levels of the food chain could also be impacted, which could mean a potential redistribution of fisheries,” Cassar said.

Funding: N.C. acknowledges support from the U.S. National Science Foundation (OCE-2123198).

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