Factors influencing the quality of half‐pearls (mabé) produced by the winged pearl oyster,Pteria penguin (Röding, 1758) |
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| Authors: | Pranesh Kishore Paul Southgate Johnson Seeto Justin Hunter |
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| Affiliation: | 1. School of Marine Studies, The University of South Pacific, Suva, Fiji;2. Pearl Oyster Research Group and Centre for Sustainable Tropical Fisheries and Aquaculture, School of Marine & Tropical Biology, James Cook University, Townsville, Queensland, Australia;3. J. Hunter Pearls, Savusavu, Fiji |
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| Abstract: | The winged pearl oyster, Pteria penguin, is cultured primarily to produce half‐pearls (mabé). The mabé quality is influenced by culture techniques, but there is limited information in this field. P. penguin with mean (±SE) dorso‐ventral height of 250 ± 6.5 mm were used to investigate the influence of culture period and nucleus position on mabé quality. Oysters were relaxed using 1‐propylene phenoxetol, and five nuclei were glued at different positions to the inner surfaces of the oyster shells; three on the more concave left valve and two on the right valve. Nucleated oysters were then cultured for 10 months under commercial pearl farming conditions at Savusavu in Fiji. Nacre deposited at the base and top of the nuclei was measured monthly, from the 6th to the 10th months of culture and the different qualities of mabé produced at different positions were scrutinized. Nacre thicknesses at the base and top of the resulting mabé were significantly different at different months (P < 0.05) and the rate of nacre deposition was highest during the warmer months. The different positions of nuclei on the valve greatly affected the quality of mabé formed. After a 10‐month culture period, around 1 mm of nacre covered the nuclei although the best quality mabé were obtained after 9 months. |
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| Keywords: | Pearl oyster
Pteria penguin
half‐pearl mabé pearl quality nacre |
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