Accelerating loss of seagrasses across the globe threatens coastal ecosystems

Coastal ecosystems and the services they provide are adversely affected by a wide variety of human activities. In particular, seagrass meadows are negatively affected by impacts accruing from the billion or more people who live within 50 km of them. Seagrass meadows provide important ecosystem services, including an estimated $1.9 trillion per year in the form of nutrient cycling; an order of magnitude enhancement of coral reef fish productivity; a habitat for thousands of fish, bird, and invertebrate species; and a major food source for endangered dugong, manatee, and green turtle. Although individual impacts from coastal development, degraded water quality, and climate change have been documented, there has been no quantitative global assessment of seagrass loss until now. Our comprehensive global assessment of 215 studies found that seagrasses have been disappearing at a rate of 110 square kilometers per year since 1980 and that 29% of the known areal extent has disappeared since seagrass areas were initially recorded in 1879. Furthermore, rates of decline have accelerated from a median of 0.9% per year before 1940 to 7% per year since 1990. Seagrass loss rates are comparable to those reported for mangroves, coral reefs, and tropical rainforests and place seagrass meadows among the most threatened ecosystems on earth.

Kommentar zum Worm-et-al.-Artikel„Impacts of Biodiversity Loss on Ocean Ecosystem Services“: erschienen im Wissenschaftsmagazin Science, Vol. 314, am 3. November 2006

Folgende Kernbehauptungen bzw. Hypothesen werden in dem Worm-et-al.-Artikel aufgestellt: -Der Verlust an Biodiversität (Artenzahl) in einem Meeresgebiet reduziert tief greifend seine Produktivität und seine Stabilität in Stressperioden, hervorgerufen u.a. durch Überfischung und Klimaänderung. -Die Zahl der kollabierten Arten nimmt zu. Dieser Trend projeziert den Kollaps aller wildlebenden Arten und Bestände, die gegenwärtig befischt werden, auf das Jahr 2048. -Diese Entwicklung ist zum gegenwärtigen Zeitpunkt reversibel, denn das Meer besitzt noch ein großes Potential sich zu regenerieren. Dazu ist aber mehr Umweltschutz notwendig.

Bacterial production of nitrate in aquatic systems: progress report. Nitrate-loss processes in raw water

This short interim progress report builds on previous progress reports which have described the quantification of the process both within and between lakes of different degrees of eutrophication. These data indicated that slight changes in methodology, particularly when investigating sediment deposits, could grossly affect the measured activity. The aim of the present research was an attempt to rationalize these differences. If this could be achieved it would enable meaningful interpretation of published data obtained using different methods and therefore enlarge the available database. In addition some observations have been made on the production of nitrite by Grasmere profundal sediment slurries sampled during the circulation period.

Nitrates - loss processes in raw water

This project investigated the production of nitrate (nitrification) by bacteria in lakes. The work was undertaken as nitrification is a key process in the nitrogen cycle and previous estimates of rates of nitrification were unreliable. When different methods were used to estimate rates of nitrification within sediment deposits different results were obtained. Investigation' of specific aspects of these methodologies has allowed some rationalization of these observations and also enabled comparisons of previously published data which, beforehand, was not possible. However, it was not clear which methods gave the most reliable rate estimates. Calculation of a nitrate budget for Grasmere lake indicated that the use of methods which involved the mixing of surface sediments (and therefore disrupted preformed nutrient gradients) overestimated the rate of nitrification. The study concludes that slight changes in the method used to prepare sediment slurries can result in large changes, in the measured nitrifying activity. This makes comparisons between studies, using different methods, extremely difficult. Methods to study sediment nitrification processes which do not disrupt preformed substrate gradients within the sediment provide the most reliable rate estimates.

Accelerating loss of seagrasses across the globe threatens coastal ecosystems

Coastal ecosystems and the services they provide are adversely affected by a wide variety of human activities. In particular, seagrass meadows are negatively affected by impacts accruing from the billion or more people who live within 50 km of them. Seagrass meadows provide important ecosystem services, including an estimated $1.9 trillion per year in the form of nutrient cycling; an order of magnitude enhancement of coral reef fish productivity; a habitat for thousands of fish, bird, and invertebrate species; and a major food source for endangered dugong, manatee, and green turtle. Although individual impacts from coastal development, degraded water quality, and climate change have been documented, there has been no quantitative global assessment of seagrass loss until now. Our comprehensive global assessment of 215 studies found that seagrasses have been disappearing at a rate of 110 square kilometers per year since 1980 and that 29% of the known areal extent has disappeared since seagrass areas were initially recorded in 1879. Furthermore, rates of decline have accelerated from a median of 0.9% per year before 1940 to 7% per year since 1990. Seagrass loss rates are comparable to those reported for mangroves, coral reefs, and tropical rainforests and place seagrass meadows among the most threatened ecosystems on earth.

Phosphate treatment of frozen prawns. Pt. 1. Screening of various phosphates for prevention of drip loss

Various phosphates and their mixtures were screened for their efficiency of preventing drip loss in frozen prawns. The effectiveness of the phosphates decreased in the following order: Sodium tripolyphosphate — Sodium pyrophosphate — Sodium hexametaphosphate Sodium metaphosphate — Sodium dihydrogen phosphate; the last two being ineffective. Even though thaw drip loss was reduced by the above treatments the organoleptic quality of the thawed as well as cooked products was unsatisfactory, discoloration being the major defect. A solution of a mixture of 12% sodium tripolyphosphate and 8.6% sodium dihydrogen phosphate or 2% citric acid in water when used as dip prevented thaw drip loss, improved cooked yield and organoleptic quality without adversely affecting the biochemical characteristics. Commercial scale trials showed that the results are highly reproducible.

Colossal loss of shell and fin-fish larvae during collection of Penaeus monodon (Fab.) fry in the rivers of Satkhira

This study was conducted in five river-estuaries of Satkhira from January to December '96. It was found that during the collection of each Peneaus monodon) post larva (PL), about 45 larvae of other shrimps, 12 individuals of fin-fishes and 530 macro-zooplankters were mercilessly destroyed. It was also recorded that about 11.6 million of P. monodon PLs were harvested annually from the study area. The sh1dy implies that colossal loss of shell and fin-fishes and other plankton resources is done by tiger shrimp fry collectors, and such massive destruction adversely affect the natural productivity and ecological balance of the coastal environment.

Investigations on wooden floating materials: the loss of buoyancy under continuous immersion in water and the rate of its redemption by drying

A wooden fishing float under immersion in water for long periods is liable to absorb water, the quantity of water absorbed possibly being dependent upon the physical factors like the specific gravity and the inherent property of the material, the time of soaking and the pressure acting on it. Consequently a wooden float is likely to become heavy and loss its original buoyancy. However, when the float is removed from water and dried, the lost buoyancy is regained on complete drying. The present paper is an attempt to elucidate these two important characteristics of some of the chief wooden floating materials used on the West Coast of India.

Quality loss in prawns due to double freezing

Icing is the practice for preserving prawns on board fishing boats in India. Majority of these boats need to preserve the catch only for a few hours because of the short duration of the fishing trip. However, with the anticipated introduction of a considerable number of bigger fishing vessels which can remain in the fishing ground for longer periods, more than fortnight, preservation methods, other than icing are required to retain prime quality. Freezing and cold storage of whole prawns on board followed by thawing and processing on land is a possible proposition. The extent of quality loss in prawns during these operations is one of the important points to be considered. Hence, laboratory scale studies were undertaken on double freezing of prawns and the results are dealt within this communication.

A statistical study on weight loss in frozen prawns

This paper deals with an extensive study conducted to estimate the extent of weight loss in frozen prawns. The weight Joss varied from 7 to 12% in peeled and deveined (PD), 5 to 7% in headless (HL) and about 7% in cooked and peeled (CP) prawns from the date of processing to the date of inspection, normally within two weeks. To compensate the weight loss nearly 11% of excess material is being added with every frozen block resulting in an average annual loss of Rs. 2.68 crores in foreign exchange. The relevant data pertain to the period 1971 to 1973 and the annual average loss was estimated for the ten years ending 1973.

Solid loss and weight gain in prawns during storage in ice

Loss of solids from and gain in weight of meat of whole prawn and prawn meat stored in ice has been studied to explain the mechanism of solid loss. Two stages are identified in this phenomenon. In the first stage water is absorbed without loss of solids resulting in a maximum increase in weight. In the second stage both solids and water are lost resulting in gradual decrease in weight from the maximum reached but not reaching the original weight. It is inferred that whole prawns stored in ice up to two days give the maximum peeled yield without loss of nutrients and at the same time making the peeling process easier.