Abstract Harvest and transport of farmed mussels are known to impose stress on the crop species. However, not much is known about molecular pathways underlying these physiological stresses. The present study investigated the effects of harvesting on the metabolome of the haemolymph and hepatopancreas of green-lipped mussels (Perna canaliculus), complemented by assessments of behaviour and survival under simulated dry and re-immersion live shipment scenarios. The gas chromatography–mass spectrometry (GC–MS)-based metabolomics approach was used to compare the metabolite profiles of control mussels (sampled directly from growing lines) with mechanically harvested mussels and post-transport mussels (after 3 h transport in water). The results showed differences in a large number of metabolites in both haemolymph and hepatopancreas of post-harvest and post-transport mussels when compared to the control state. These metabolites are generally involved in energy metabolism, amino acid metabolism, protein degradation and fatty acid metabolism. Mechanical harvesting induced metabolite changes typically associated with increased energy demand and a rapid transition to anaerobic glycolysis. Some metabolites began to return to baseline levels following a subsequent 3 h immersion during transportation. Re-immersion was also effective in prolonging life in mussels emersed in 9 °C air for three days. However, after six days emersion the mussels were moribund, dying after a total of 7.8 ± 1.0 days in air or in the re-immersion tank. The findings highlight the importance of acute metabolic trauma in determining post-harvest outcomes and the potential role for transient recovery systems.

中文翻译：

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与养殖贻贝（Perna canaliculus）的机械收获和运输相关的生理应激：代谢组学方法

摘要 众所周知，养殖贻贝的收获和运输会给作物物种带来压力。然而，人们对这些生理压力背后的分子途径知之甚少。本研究调查了收获对绿唇贻贝 (Perna canaliculus) 血淋巴和肝胰腺代谢组的影响，并辅以在模拟干燥和再浸入式活体运输场景下的行为和存活评估。基于气相色谱-质谱 (GC-MS) 的代谢组学方法用于比较对照贻贝（直接从生长线采样）与机械收获贻贝和运输后贻贝（在水中运输 3 小时后）的代谢物谱。结果显示，与对照状态相比，收获后和运输后贻贝的血淋巴和肝胰腺中的大量代谢物存在差异。这些代谢物一般参与能量代谢、氨基酸代谢、蛋白质降解和脂肪酸代谢。机械收获引起的代谢物变化通常与能量需求增加和向无氧糖酵解的快速转变有关。在运输过程中随后浸泡 3 小时后，一些代谢物开始恢复到基线水平。重新浸泡也能有效延长贻贝在 9 °C 空气中浸泡三天的寿命。然而，在 6 天后，贻贝垂死，在空气中或重新浸入水槽中总共 7.8 ± 1.0 天后死亡。