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| Effects of water brownification caused by humic acid on growth and physiology of a submerged macrophyte Myriophyllum spicatum |
| WAN Xiang1,2, BA Cui-cui1, LIU Shuai-lei3, WANG Guo-xiang2, YANG Fei1 |
1. Nanjing Institute of Environmental Sciences, Ministry of Ecology and Environment, Nanjing 210042, China;
2. School of Environment, Nanjing Normal University, Nanjing 210023, China;
3. Cewud Group Company Ltd., Wuhan 430200, China |
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Abstract In order to clarify the potential effects of brownification, caused by humic acid enrichment, on submerged macrophytes in freshwaters, this study investigated the effects of brownification at different degrees on the growth, photosynthetic fluorescence and antioxidant system of Myriophyllum spicatum L. through indoor experiments. The results showed that the addition of humic acid (10~40mg/L) led to a significant increase in the available nutrients in the water column, as well as water brownification. Brownification and macrophyte growth have a unimodal relationship. Low degrees of brownification, with dissolved organic carbon (DOC) less than 8.35mg/L, promoted the growth of M. spicatum L, and the average peak biomass of plants increased by 26.2%~28.9%. Macrophytes could overcome the low light availability resulted from brownification owing to the plasticity in morphological and physiological traits. However, a high degree of brownification (DOC³13.74mg/L) significantly inhibited the growth, and the peak biomass of plants decreased by 9.5%. Additionally, the photosynthesis inhibition and collapse of antioxidant systems of macrophytes indicated that they could not adapt to low light stress under a high degree of brownification. Consequently, this study highlighted that more attention should be paid to the ecological effects of humic acids enrichment in freshwater.
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Received: 07 April 2023
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