猛暑時のホタテガイへい死率を低減する養殖生産技術の開発

摘要

The Japanese scallop, Patinopecten yessoensis (Jay, 1857),has been cultured in Mutsu Bay, and the amount of its production has been about 90,000 ton/year since 1990. However, the most of cultured scallops died (66.7% mortality) in 2010 summer because of the extremely high water temperature in the bay, and then production decreased to 33,000 ton in the next year. Therefore, we worked about to elucidate a mechanism of the extremely high water temperature occurrence, to construct the water temperature monitoring systems, to develop a method of the water temperature prediction, to disclose a mechanism of the scallop mortality and to improve methods of scallop culture in Mutsu bay at the extremely high water temperature. As a result, although extremely high water temperature occurred again in 2012 and 2013,a mortality of scallops declined to about 20% in both years to use above technology and methods.