ScienceDaily (Apr. 11, 2012) — Researchers at Oregon State University have definitively linked an increase in ocean acidification to the collapse of oyster seed production at a commercial oyster hatchery in Oregon, where larval growth had declined to a level considered by the owners to be “non-economically viable.”
A study by the researchers found that elevated seawater carbon dioxide (CO2) levels, resulting in more corrosive ocean water, inhibited the larval oysters from developing their shells and growing at a pace that would make commercial production cost-effective. As atmospheric CO2 levels continue to rise, this may serve as the proverbial canary in the coal mine for other ocean acidification impacts on shellfish, the scientists say.
A screen covered with oyster larvae, taken in 2007 at the Whiskey Creek Shellfish Hatchery near Netarts Bay, Ore. A 2012 study has found that Increasingly acidic ocean water is preventing larvae from developing shells. (Credit: Lynn Ketchum, Oregon State University)