Freshwater browning is stunting fish growth of some species, shrinking populations of others and changing the composition of fish communities, McGill-led research suggests. “Browning” refers to freshwater bodies turning tea-colored, a phenomenon driven by higher levels of dissolved organic matter and/or higher levels of iron in the water. Causes include changes in land use and climate, and reduced acid precipitation.
Freshwater browning threatens growth and populations of economically important fish, researchers say
