Temperature quenching of Chl fluorescence (GREEN)

Temperature quenching of chlorophyll (Chl) fluorescence is complicated as there are a range of other external and internal factors affecting fluorescence intensity, such as species composition, species adaptation to light conditions, diurnal and seasonal effects, and other internal fluorescence quenching mechanisms. Changes in situ temperature will also affect for example the degree of water stability or thermal stratification, which can also affect the exposure of phytoplankton to light. This combination of effects makes it difficult to accurately separate these from the temperature quenching effect on fluorescence. Therefore, we are proposing an assessment of temperature quenching of Chl fluorescence using a commercially available Chl a standard extracted from spinach.