Effects of temperature and ocean acidification on shell characteristics of Argopecten purpuratus: implications for scallop aquaculture in an upwelling-influenced area

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dc.contributor.authorLagos, Nelson A.
dc.contributor.authorBenítez, Samanta
dc.contributor.authorDuarte, Cristian
dc.contributor.authorLardies, Marco A.
dc.contributor.authorBroitman, Bernardo R.
dc.contributor.authorTapia, Christian
dc.contributor.authorTapia, Pamela
dc.contributor.authorWiddicombe, Steve
dc.contributor.authorVargas, Cristian A.
dc.date.accessioned2016-07-22T17:15:35Z
dc.date.available2016-07-22T17:15:35Z
dc.date.issued2016
dc.descriptionIndexación: Web of Sciencees
dc.description.abstractCoastal upwelling regions already constitute hot spots of ocean acidification as naturally acidified waters are brought to the surface. This effect could be exacerbated by ocean acidification and warming, both caused by rising concentrations of atmospheric CO2. Along the Chilean coast, upwelling supports highly productive fisheries and aquaculture activities. However, during recent years, there has been a documented decline in the national production of the native scallop Argopecten purpuratus. We assessed the combined effects of temperature and pCO(2)-driven ocean acidification on the growth rates and shell characteristics of this species farmed under the natural influence of upwelling waters occurring in northern Chile (30 degrees S, Tongoy Bay). The experimental scenario representing current conditions (14 degrees C, pH similar to 8.0) were typical of natural values recorded in Tongoy Bay, whilst conditions representing the low pH scenario were typical of an adjacent upwelling area (pH similar to 7.6). Shell thickness, weight, and biomass were reduced under low pH (pH similar to 7.7) and increased temperature (18 degrees C) conditions. At ambient temperature (14 degrees C) and low pH, scallops showed increased shell dissolution and low growth rates. However, elevated temperatures ameliorated the impacts of low pH, as evidenced by growth rates in both pH treatments at the higher temperature treatment that were not significantly different from the control treatment. The impact of low pH at current temperature on scallop growth suggests that the upwelling could increase the time required for scallops to reach marketable size. Mortality of farmed scallops is discussed in relation to our observations of multiple environmental stressors in this upwelling-influenced area.es
dc.description.urihttp://www.int-res.com/abstracts/aei/v8/p357-370/
dc.identifier.citationAEI 8:357-370 (2016)es
dc.identifier.issn1869-215X
dc.identifier.other10.3354/aei00183
dc.identifier.urihttp://repositorio.unab.cl/xmlui/handle/ria/1143
dc.language.isoenes
dc.publisherINTER-RESEARCHes
dc.subjectCalcificationes
dc.subjectShell growthes
dc.subjectScallop farminges
dc.subjectUpwellinges
dc.subjectChilees
dc.subjectMUSSEL MYTILUS-CHILENSISes
dc.subjectOYSTERS CRASSOSTREA-VIRGINICAes
dc.subjectCARBON-DIOXIDE CONCENTRATIONSes
dc.subjectCLIMATE-CHANGEes
dc.subjectGLOBAL CHANGEes
dc.subjectPLACOPECTEN-MAGELLANICUSes
dc.subjectMARINE-INVERTEBRATESes
dc.subjectPACIFIC OYSTERes
dc.subjectCURRENT SYSTEMes
dc.subjectGROWTHes
dc.titleEffects of temperature and ocean acidification on shell characteristics of Argopecten purpuratus: implications for scallop aquaculture in an upwelling-influenced areaes
dc.typeArtículoes
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