Brownification shapes the food web of aquatic invertebrates: a review

This is a Preprint and has not been peer reviewed. This is version 1 of this Preprint. You must log in to post a comment. There are no comments or no comments have been made public for this article. This is a Preprint and has not been peer reviewed. This is version 1 of this Preprint. Add a Comment You must log in to post a comment. Comments There are no comments or no comments have been made public for this article. Brownification, a global phenomenon of increasing surface water colour to yellow-brown hues, has an array of effects on drinking water supply and aquatic biodiversity. Aquatic invertebrates, as indicators of aquatic ecosystem health and providers of ecosystem services, have received limited attention in the context of water browning. In this review, we explored the effects of brownification on aquatic invertebrate communities and species traits and discussed the interactions between aquatic invertebrates and organisms at different trophic levels. We synthesized current knowledge on both the beneficial and detrimental effects of brownification on aquatic invertebrates and identified knowledge gaps in current studies. The review highlights the importance of considering interactions between brownification and other abiotic and biotic factors in aquatic biodiversity conservation in the changing world. https://doi.org/10.32942/X2CW34 Ecology and Evolutionary Biology, Life Sciences browning, dissolved organic carbon (DOC), fish, Macroinvertebrate, phytoplankton, primary production, predation, Zooplankton Published: 2024-05-13 12:38 Last Updated: 2024-05-13 16:38 CC BY Attribution 4.0 International Data and Code Availability Statement: Not applicable Language: English