Metabolomic and physiological insights to ameliorate post-harvest stress in cultured mussels.

INTRODUCTION: Survival and quality of Green-lipped mussels (Perna canaliculus) exported live could be further improved through enhanced post-harvest handling, aiming to reduce the physiological stress associated with transport out of water. Addressing these issues requires identifying treatments to reduce post-harvest stress and understanding underpinning molecular mechanisms. OBJECTIVE: This study aimed to evaluate treatments (low temperature and MgCl(2) anaesthetic baths) to mitigate post-harvest handling stress in mussels. METHODS: We analysed metabolomic profiles using gas chromatography-mass spectrometry (GC/MS), anaerobic enzyme activity in gill and adductor muscle, and haemolymph biochemistry (pH, antioxidant capacity and osmolality) in mussels subjected to 14 °C, 4 °C or MgCl(2) water-bath treatments after simulated harvest. RESULTS: Metabolomic analyses revealed post-harvest mussels experienced increased anaerobic activity, osmotic and oxidative stress, reduced pH (Δ0.31), and lower polyunsaturated fatty acids (PUFA). Mussels immersed in 14 °C seawater recovered from anaerobiosis but had a strong indication of oxidative stress. Although mussels in 4 °C immersion had increased levels of PUFA, implying depressed lipid oxidation, the treatment did not improve recovery from anaerobiosis, indicated by reduced pH (Δ0.38). Mussels treated with MgCl(2) showed some recovery from anaerobic handling stress, with decreased anaerobic end product accumulation and a more modest haemolymph pH decline (Δ0.16) compared to controls. While anaerobic enzyme activities showed tissue-specific responses, they did not exhibit the pronounced differences among treatments shown by their products in metabolic profiling. CONCLUSION: Among the proposed re-immersion treatments, immersing mussels in seawater containing 40 g L(- 1) MgCl(2) seemed to be the most effective treatment to alleviate post-harvest metabolic stress, therefore potentially increasing shelf-life of mussels destined for live export.