Twenty-five mussels were placed in a plastic container
filled with 10 L filtered seawater (FSW) and held at 2 C
for 24 h for acclimation. The water was replaced with
9 L FSW and mussels were left for another 2 h. Specific
amounts of sodium ascorbate (NaAs), ACS grade ascor-
bic acid and ultrapure ascorbic acid were then dissolved
in 1 L of FSW. The prepared solutions were poured into
the containers (one solution per container). The final
concentration for each type of Asc was 0.01 M. Mussels
were exposed to various types of Asc for 24 h. The mus-
sels were then removed from water and stored on ice for
10 days as described above. Controls were run with
mussels without any Asc treatment. Each treatment