Development of eliminating method for blue mussel adhered to hanging cultured ""Iwagaki"" oyster [Crassostrea nippona], 1

This experiment was conducted to clalify the effects of elimination of blue mussel Mytilus edulis adhered to the hanging cultured ""Iwagaki"" oyster Crassostrea nippona by means of soaking into the hot water under conditions of different water temperature and soaking time. The survival rates of these shells after soaking treatment were investigated. It is most effective to eliminate the mussel with high mortality under condition of water temperature 70degC and 10 seconds of soaking. In the case of water temperature ranged from 50 to 60degC, 10 to 40 seconds of time managements of soaking is practically useful to eliminate the mussel with the survival rates of less than 50%. In the both cases,survival rates of ""Iwagaki"" oyster were more than 80%.