Effect of air exposure on scallop behaviour, and the implications for subsequent survival in culture

Scallop spat produced for continued culture normally requiretransportation between sites, and the associated stresses may causemortalities. In the present experiment, scallops of 40–55 mm shell heightwere emersed in air for time intervals up to 24 h and their behaviourexamined once re-immersed. Scallops were placed upside-down and thenumber of movements and the cumulative numbers righting in 5 min timeblocks were recorded. The greatest frequency for all behaviouralresponses was found at 15–17 °C in August. Responses were reducedin November and June (9–11 °C) and least at 5 °C in January.All effects of treatment, temperatures and season, and increases in airexposure were significantly different. Following the treatments, mortalitiesafter 10 days in culture was about 10–30% for scallops emersed for 18 and24 h in August and June. Scallops did not show significantly differentbehaviour whether they were emersed upright or inverted. However,scallops emersed at 15 °C had fewer responses than scallops held at <10 °C, so chilling during transport may prolong scallop vitality. Theresults suggest that air exposure >12 h should be avoided. At temperatures>9 °C, behavioural responses may be a simple and effective method toassess vitality which can assist in the management of scallop culture.     

Crosses between two subspecies of bay scallop Argopecten irradians and heterosis for yield traits at harvest

In order to improve the yield of bay scallop Argopecten irradians by exploiting geographic subspecies heterosis, crosses between and within two subspecies, the northern A. i. irradians (Lamarck) and the southern A. i. concentricus (Say), were created and the offspring were cultured under the same environmental conditions. The two parental populations were collected from Bohai Bay in northern China and Beibu Bay in southern China, which were distinct in particular shell colours. The results indicated that the shell colour of bay scallop was inheritable and could be used as a morphological mark to distinguish hybrid and purebred individuals. At harvest, hybrid offspring always produced a significantly higher yield than purebred offspring. Positive heterosis was achieved for shell length, shell height, shell width, total weight and adductor weight, which was 5.02, 5.22, 3.88, 7.53 and 9.47 respectively. Hybrid gain was 10.86% for shell length, 10.48% for shell height, 9.77% for shell width, 34.90% for total weight and 41.69% for adductor weight, respectively, and all were significantly >5%. The present study reveals that it is effective for improving yield by hybridization between different geographic subspecies in the bay scallop.     

扇贝壳抛光设备的改进设计

针对原抛光设备作业中存在的问题,对抛光设备的传动系统、抛光系统等关键部分进行了改进设计。改进后的设备总体布局合理,结构简单,操作安全可靠,易损件拆卸简便,能够较好地满足实际生产的要求。经生产运行的实践证明:抛光后的贝壳表面光滑,生产效率提高了2.5倍。     

Dormancy induction in container-grown Abies seedlings: Effects of environmental cues and seedling age

Twelve-week-old container-grown seedlings of noble fir (Abies procera Rehd.) and Shasta red fir (A. magnifica A. Murr. var. shastensis Lemm.), both high-elevation species, were grown under controlled environments in a study of induction of terminal-bud dormancy. Eight treatment combinations of long (15 h) or short (11 h) photoperiods, warm (25°/20°C) or cool (18°/12°C) thermoperiods, and dry (–1.2 MPa) or wet (–0.6 MPa) moisture regimes were imposed upon seedlings for 12 weeks. Treatment factors significantly affecting the induction of dormancy in terminal buds of seedlings were identified over time. The results suggest that seedlings responded dynamically to dormancy cues. The warm/dry and cool/wet combinations induced dormancy in the first 2 weeks in noble fir and in the first week in Shasta red fir. Short-day/warm and long-day/cool combinations enhanced dormancy induction in weeks 3 to 4 in noble fir and in weeks 1 to 7 in Shasta red fir. Short days and cool thermoperiods independently hastened dormancy induction in noble fir in weeks 5 through 12.     

软烤扇贝原料处理过程中的细菌学研究

对软烤扇贝原料不同热处理的细菌特性和有关化学特性进行了研究,并对细菌类别和菌相进行了定性和定量分析。结果表明,鲜活扇贝经过蒸汽加热4min、6min和8min后,扇贝原料样品的pH值无明显差异,均为6.58左右,水分含量依次降低1%,菌落总数均为103cfu/g,耐热菌数均为102cfu/g,并呈依次降低的趋势,大肠菌群均未检出。不同热处理原料样品的细菌种类均为耐热的革兰氏阳性杆菌和球菌,菌相比较单一,主要包括芽孢杆菌、葡萄球菌、微球菌和少量棒状杆菌。市售和企业处理样品水分含量分别为77.67%和76.80%,pH偏高,接近中性,市售样品菌落总数偏高,为106cfu/g,耐热菌数为103cfu/g,企业处理样品菌落总数接近104cfu/g,耐热菌数为102cfu/g。市售和企业处理样品均检出大肠菌群,表明加热不足,处理过程不良,有待改进。