Performance of the Cultured Mediterranean Mussel Mytilus galloprovincialis (Lamark 1819) after Summer Post-Harvest Reimmersion
|Author(s)||Theodorou John A.1, Leech Benjamin-Stewart2, Perdikaris Costas3, Hellio Claire4, Katselis George1|
|Affiliation(s)||1 : Technol Educ Inst TEI W Greece, Dept Fisheries & Aquaculture Technol, GR-30200 Nea Ktiria, Mesolonghi, Greece.
2 : Univ Portsmouth, Sch Biol Sci, King Henry Bldg, Portsmouth PO1 2DY, Hants, England.
3 : Reg Epirus, Dept Fisheries, Reg Unit Thesprotia, GR-46100 Igoumenitsa, Greece.
4 : Univ Bretagne Occidentale, Lab Sci Environm Marin Lemar Umr 65, Brest, France.
|Source||Turkish Journal Of Fisheries And Aquatic Sciences (1303-2712) (Central Fisheries Research Inst), 2019-03 , Vol. 19 , N. 3 , P. 221-229|
|WOS© Times Cited||6|
|Keyword(s)||Mediterranean mussel farming, Mytilus galloprovincialis, Biofouling, Post-harvest re-immersion, Summer mortality|
Post-harvesting, handling and storage practices, particularly during the summer months, are crucial for mussel farms, as they induce stress, mortalities and affect overall performance and marketability. In the current work, Mediterranean farmed mussels, were stored into plastic net bags of different weights (7.5kg, 10 kg, 12.5 kg and 15 kg) and reimmersed into the farm sea water during summer 2012. The experiment was conducted under warm summer conditions in Mediterranean waters with temperature levels close to the upper tolerance limits of the mussels (28 degrees C). Mortality rates and condition index (CI) were calculated in all mussel bags at four sampling dates over a 46 days period. It is concluded that mussels graded-packed on bags (7.5-15 kg) could be preserved underwater for 25 days of re-immersion without significant mortality and CI losses.