Search

Coastal warming, acidification, and deoxygenation are progressing, primarily due to the increase in anthropogenic CO2. Coastal acidification has been reported to have effects that are expected to become more severe as acidification progresses, including inhibiting formation of the shells of calcifying organisms such as shellfish. However, compared to water temperature, an indicator of coastal warming, spatiotemporal variations in acidification and deoxygenation indicators such as pH, aragonite saturation state (Ωarag), and dissolved oxygen in coastal areas of Japan have not been observed and projected. Moreover, many species of shellfish are important fisheries resources, including Pacific oyster (Crassostrea gigas). Therefore, there is concern regarding the future combined impacts of coastal warming, acidification, and deoxygenation on Pacific oyster farming, necessitating evaluation of current and future impacts to facilitate mitigation measures. We deployed continuous monitoring systems for coastal warming, acidification, and deoxygenation in the Hinase area of Okayama Prefecture and Shizugawa Bay in Miyagi Prefecture, Japan. In Hinase, the Ωarag value was often lower than the critical level of acidification for Pacific oyster larvae, although no impact of acidification on larvae was identified by microscopy examination. Oyster larvae are anticipated to be affected more seriously by the combined impacts of coastal warming and acidification, with lower pH and Ωarag values and a prolonged spawning period, which may shorten the oyster shipping period and lower the quality of oysters. No significant future impact of surface-water deoxygenation on Pacific oysters was identified. To minimize the impacts of coastal warming and acidification on Pacific oyster and related local industries, cutting CO2 emissions is mandatory, but adaptation measures such as regulation of freshwater and organic matter inflow from rivers and changes in the form of oyster farming practiced locally might also be required. [ABSTRACT FROM AUTHOR]