Sea Cucumber Products Research Articles

Carbon footprint of fresh sea cucumbers in China: Comparison of three aquaculture technologies

Facing China's strict greenhouse gas (GHG) emission reduction policy including the Carbon Peaking and Carbon Neutrality Goals, the GHG emissions from sea cucumber aquaculture have been attracting increasing attention. In order to promote the low-carbon development of marine aquaculture, this study provides a comparative evaluation of the carbon footprint of 1 t fresh sea cucumber production from cradle-to-gate based on three different aquaculture technologies: marine bottom-sowing aquaculture, marine cage aquaculture, and pond bottom-sowing aquaculture. The hotspots of GHG emissions at key stages of sea cucumber aquaculture are also analyzed. The results showed that the carbon footprint of 1 t of fresh sea cucumber production varies based on different aquaculture technologies, with marine bottom-sowing aquaculture technology having the highest carbon footprint at 6936.5 kg CO2eq, followed by marine cage aquaculture technology at 5148.7 kg CO2eq and pond bottom-sowing aquaculture technology at 2914.1 kg CO2eq. When comparing the GHG emissions of different stages, the growing seedling stage is the hotspot of marine bottom-sowing aquaculture technology, with the main sources of GHG emissions being electricity used for maintaining suitable water temperature and bait preparation. The hotspots of marine cage aquaculture technology and pond bottom-sowing aquaculture technology are both centered around the adult sea cucumber feeding stage, where bait consumption becomes the primary source of GHG emissions. Sensitivity analysis indicates that increasing seedling survival rates, reducing electricity consumption, and implementing renewable energy sources such as solar and wind power can effectively mitigate the GHG emissions associated with sea cucumber aquaculture.

Research Progress on Starfish Outbreaks and Their Prevention and Utilization: Lessons from Northern China.

Starfish are keystone species as predators in benthic ecosystems, but when population outbreaks occur, this can have devastating consequences ecologically. Furthermore, starfish outbreaks and invasions can have adverse impact economically by impacting shellfish aquaculture. For example, an infestation of starfish in Qingdao led to a 50% reduction in sea cucumber production and an 80% reduction in scallop production, resulting in an economic loss of approximately RMB 100 million to oyster and other shellfish industries. Addressing the imperative need to proactively mitigate starfish invasions requires comprehensive research on their behavior and the underlying mechanisms of outbreaks. This review scrutinizes the historical patterns of outbreaks among diverse starfish species across various regions, delineates the factors contributing to the proliferation of Asterias amurensis in Chinese waters, articulates preventive and remedial strategies, and outlines the potential for the sustainable utilization of starfish.

Dynamic water migration and flavor analysis of sea cucumber in the process of Sichuan pepper seasoning soak

Soaking in seasoning solution is the main process of sea cucumber seasoning. This study analyzed the dynamic changes in water migration and flavor substances in sea cucumbers during soaking in a Sichuan pepper solution. It was found that the sea cucumber experienced a process of water absorption followed by water loss during the 0–48 h soaking process. During this period, the flavor compounds in sea cucumbers showed different dynamic trends. A total of 46 volatiles were identified, of which 29 were key flavor compounds. Its flavor profiles tended to stabilize as soaking time increased. m-Xylene, d-Limonene, Eucalyptol, p-Xylene, Sabinene, Beta-Myrcene, and Beta-Phellandrene were the main characteristic substances contributing to the differences in sea cucumber flavor. Correlation analysis predicted the relationship between water migration and the dynamic shifts in flavor compounds. This study provides a crucial reference for future studies on the processing and flavor modulation of sea cucumber products.

Optimization of antimicrobial activity of sea cucumber Holothuria scabra extract using reflux extraction based on two levels factorial analysis

Abstract Sea cucumber Holothuria scabra is a potential export commodity in the fisheries sub-sector. Some are used indirectly in extract form. Selection of the extraction method is carried out by considering its activity. One of the benefits that is often claimed in sea cucumber products is antimicrobial activity. This study aims to determine the antimicrobial activity of sea cucumbers after the extraction process using the reflux method. The ethanol 70% was used as solvent with citric acid as catalyst. Selection of the extraction solvent and catalyst is carried out by considering its safety for human consumption. The catalyst is used to hydrolyze polysaccharides. With the presence of a catalyst combine with various contact times, and temperature we try to assay its microbial activity. We used a fixed amount of solvent and the catalyst concentration was set from 0 to 1% (w/v), contact time 6 to 18 hours, temperature 25 to 55 °C. The experiment design was using factorial analysis at two levels. All the solution was filtered and evaporated to get the dried extract and freeze-dried before it was tested in S. aureus, B. subtilis, and E. coli to see its inhibition zone. The result showed that on SA catalyst and temperature had a significant effect on the inhibition zone. However, on BS and EC, only the catalyst has a significant effect on the inhibition zone. The best-obtained result was estimated using higher catalyst concentration, shorter extraction times, and the lowest temperature.

UHPLC-MS/MS metabolomics analysis of sea cucumber (Apostichopus japonicus) processed using different methods

The effects of different processing methods on the nutritional components of sea cucumber (Apostichopus japonicus) are of concern to consumers who select sea cucumber products. This study employed liquid chromatography tandem mass spectrometry to examine the metabolites in fresh, unsoaked salted, soaked salted, and instant sea cucumber body wall samples sourced from Dalian, China. Metabolites were evaluated utilizing partial least squares discriminant analysis (PLS-DA) and subsequently subjected to KEGG metabolic pathway analysis for further investigation. PLS-DA effectively discriminated the body wall metabolites of sea cucumbers obtained via various processing techniques. The differential metabolites identified predominantly encompassed amino acids, lipids, and carbohydrates. Subsequent KEGG metabolic pathway analysis demonstrated a significant association between lipid, carbohydrate, and amino acid metabolism and the specific processing methods employed. The assessment of nutritional differences corresponding to the various A. japonicus processing methods was conducted. The findings of this study can assist in the choice of sea cucumber products and the selection of suitable processing methods.

Effects of alarm cues on behavior and physiology of the sea cucumber Apostichopus japonicus

Alarm cues have an inevitable impact on organisms in aquaculture. The present study investigated the effects of alarm cues on the sea cucumber Apostichopus japonicus from behavioral and physiological perspectives. We found that the adhesion time significantly increased in sea cucumbers exposed to alarm cues (P = 0.008), indicating that sea cucumbers do not easily fall off the attachment substance into a harsh environment in seed production. Novelly, this present study clarified that fleeing response of sea cucumbers exposed to alarm cues was driven by tail movement rather than head movement. There was no significant difference in tentacle activity frequency (P = 0.705), indicating that alarm cues would not affect feeding behavior of sea cucumbers. In addition, there was also no significant difference in righting behavior of A. japonicus (P = 0.724), indicating that sea cucumbers probably respond to alarm cues through tube feet rather than tentacles or muscles. We reveal that alarm cues do not affect all but some the behaviors of sea cucumbers. Further, the present study found no significant difference in cortisol concentration (P = 0.583). In contrast, 5-hydroxytryptamine (5-HT) concentration significantly increased in sea cucumbers exposed to alarm cues (P = 0.004). These results suggest that the effect of alarm cues is probably mediated by 5-HT in sea cucumbers. Further, the present study found that the movement speed had a significant decrease in sea cucumbers fed with 3% dietary tryptophan when being exposed to alarm cues (P < 0.001). Thus, we suggest aqua-farmers feed 3% tryptophan to optimize behaviors of A. japonicus in seed production. In addition, the present study found that the artificial reef significantly shortened the righting response time of sea cucumbers (P = 0.002), indicating that artificial reefs are beneficial to righting behavior of sea cucumbers exposed to alarm cues. This present study provides new insights into behavioral and physiological reactions to alarm cues and into seed production of sea cucumbers.

The Effect of Heat Treatment on the Digestion and Absorption Properties of Protein in Sea Cucumber Body Wall.

This study was designed, for the first time, to investigate the effect of oxidation on the digestion and absorption properties of protein in boiled sea cucumber body wall (BSCBW) via simulated digestion combined with everted-rat-gut-sac models. Boiling heat treatments led to protein oxidation in SCBW, manifested by increases in free radical intensity, thiobarbituric acid reactive substances, carbonyl groups, disulfide bonds, dityrosine bonds, advanced glycation end products, protein hydrophobicity and aggregation, and declines in both free sulfhydryl groups and secondary structure transition from α-helix to β-sheet. Boiling for 2 h caused anti-digestion collagen unfolding, provided the action site for protease and improved protein digestion and absorption levels. On the contrary, excessive oxidative modification of 4 h BSCBW resulted in decreased protein digestion and absorption levels. From the perspective of texture, digestion and absorption properties, boiling for 2 h can obtain sea cucumber products with better edible and digestible properties, which is considered to be a better processing condition.

Structure, in vitro digestive characteristics and effect on gut microbiota of sea cucumber polysaccharide fermented by Bacillus subtilis Natto

This study aimed to understand the structural, digestion and fecal fermentation behaviors of sea cucumber polysaccharide fermented by Bacillus subtilis Natto. Results showed that both sea cucumber polysaccharide (SP) and fermented sea cucumber polysaccharide (FSP) were sulfated polysaccharides mainly containing fucose. The physicochemical property, molecular weight, thermal property, and functional groups were no significant difference between SP and FSP, but the microscopic morphology and monosaccharide composition of FSP changed. Both SP and FSP showed similar digestion and fecal fermentation characteristics, that is, they could not be digested by saliva and gastric juice, but could be partially degraded by small intestine. Due to the decomposition of glycosidic bonds after intestinal digestion and fecal fermentation, the relative molecular mass of SP and FSP decreased. In terms of impacts on gut microbiota, Lachnospira, Bacteroides finegoldii, and Bifidobacteriaceae were significantly increased in SP, while Acinetobacter was significantly increased in FSP. This study provides a good understanding of the changes in the structure and digestive characteristics of sea cucumber polysaccharides caused by fermentation. That information will be beneficial for the development and application of new fermented sea cucumber products.

Food Safety Risks Posed by Heavy Metals and Persistent Organic Pollutants (POPs) related to Consumption of Sea Cucumbers.

The global production of sea cucumbers was 245 thousand tons in 2020. Sea cucumbers are important food items in Asian and Pacific cuisines, the highest proportion being consumed in China as "bêche-de-mer" dried, gutted, boiled and salted body wall. However, consumption of sea cucumbers is expanding in China and globally, and the high demand has led to decline in populations of sea cucumbers, due to overexploitation. Aquaculture, together with novel fisheries on new species in new regions is easing the demand. Thus, an assessment of food safety is warranted. A literature search on food hazards was performed. A high proportion of the selected papers concerned heavy metals and metalloid hazards, such as mercury (Hg), cadmium (Cd), lead (Pb), and arsenic (As). No specific maximum limits (MLs) have been set for contents of these in sea cucumbers. Thus, the contents were compared with maximum limits set for aquatic animals in general or bivalve molluscs if available. With regard to Hg and Cd levels, none of the samples exceeded limits set by the European Commission or the National Standard of China, while for Pb, samples from highly industrialised areas exceeded the limits. Surprisingly, data on contaminants such as POPs, including dioxins and dl-PCB, PAH and PFAS as well as microbial hazards were scarce. The availability of fresh sea cucumber has increased due to aquaculture. To preserve the original flavour some consumers are reported to prefer to eat raw sea cucumber products, sashimi and sushi, which inevitably causes challenges from the microbial food safety perspective. Altogether, this paper highlights specific needs for knowledge, in particular when harvesting new species of sea cucumbers or in industrialized regions. Systematic monitoring activities, appropriate guidelines and regulations are highly warranted to guide the utilization of sea cucumbers.

PEMBERDAYAAN EKONOMI MASYARAKAT MELALUI PEMANFAATAN TERIPANG DAN PRODUK OLAHANNYA DI NEGERI LEAHARI KOTA AMBON

The aims of this service were to increase the knowledge and skills of participants on the potential and processed sea cucumber products that can increase the economic value of sea cucumbers as well as a source of information, technology and skills that will be used by the community to support the family economy in the State of Leahari, Ambon City. The target of this activity is the community in the Leahari village, Ambon City. The method used is counseling in the form of material delivery and discussion. Increased knowledge of participants by conducting pretest and post-test. Based on the results obtained, it showed that there was an increase in the participants towards the material presented, there was a change in attitude where participants were very interested in utilizing the potential of sea cucumber resources in the Leahari village, Ambon city, to be used as processed products as new opportunities in order to improve the family economy

Diversification of Sea Cucumber (Holothuria Scabra) Through Pempek Sensoric Test

A person's level of preference for a food product is largely determined by the raw materials and processing methods. One of the food products with high economic value and potential nutritional value is the sea cucumber Holothuria scabra. H. scabra has potential nutritional value to be developed as a [1] healthy food. So far, sea cucumber products are only processed in dry form. This study aims to study the process of processing pempek made from fresh sea cucumbers (wet) and determine the level of preference of the panelists through a sensory test of pempek made from fresh sea cucumbers. Holothuria scabra used is H. scabra. This research method is an experimental method using Independent Samples T Test analysis. Sensory testing was carried out using a hedonic scale [2] using 30 untrained panelists. Assessment parameters include: appearance, smell, taste, and texture. The rating scale used is 9 = like very much, 8 = like very much, 7 = like, 6 = like somewhat, and 5 are neutral. The results showed that the sea cucumber pempek was highly favored by the panelists. The level of preference for the appearance of pempek sea cucumbers at the Watuar location was 8.3% and the Tutrean location was 8.27%; the smell of sea cucumber pempek at Watuar and Tutrean locations 8%; the taste of sea cucumber pempek at the Watuar location was 8.3% and the Tutrean location was 8.2%; and the texture of the sea cucumber pempek at the Watuar location 8.03% and the Tutrean location 8.17%.

Spatiotemporal dynamics and resource use efficiency in mariculture production: A case study in Southeastern China

The rapid expansion of marine aquaculture poses a big challenge for sustainable development. More efficient production strategies are necessary to ensure a sustainable mariculture sector, yet the potential of feasible production gains without further environmental impacts is largely unknown. This work took one of the biggest mariculture centers in China to analyze the spatiotemporal dynamics of mariculture products in 2003, 2010, and 2016, explore potential factors associated with resource use efficiency, and quantify the potential of these factors to increase regional production. The mariculture sector had a rapid expansion in 2003–2010 and accelerated product diversification in 2010–2016, with overall annual growth rates of 4.6%, 24.9%, 14.6%, 20.4%, 24.7%, and 8.7% in finfish (Larimichthys crocea and others), sea cucumber (Apostichopus japonicus), abalone (Haliotis spp.), laminaria (Laminaria japonica), gracilaria (Gracilaria spp.), and porphyra (Porphyra spp.) production, respectively. Resource use impacts were dominated by finfish production (over 90% of the total), but recent increases were mostly due to the farming of other products. Our study also identified several demographic (household size), socioeconomic (income per capita), technical (farming density, feed usage, and energy usage), and environmental (distance between farms and total nitrogen concentration) variables that were correlated with resource use efficiency. Simulations based on regression models suggested that changes in these factors could increase fish and seaweed production by at least 3%–18% and 2%–23%, respectively, without increasing resource use levels. Sustainable intensification of local mariculture systems could be achieved by enhancing the access to more efficient technology and financial capital, increasing the willingness of engagement in the sector, facilitating the transaction of sea use rights, reducing the amount of nutrient released in coastal areas, and including the heterogeneous effects of farm distances and water quality in marine spatial planning. Our results highlight the existing opportunities in policymaking for more sustainable food production systems and the management of coastal ecosystems in mariculture-dominated seascapes.

Analisis Kewirausahaan Nelayan Teripang Laut Dalam Meningkatkan Pendapatan Masyarakat

The purpose of the implementation of this study was to determine the entrepreneurial analysis of sea cucumber fishermen in increasing the income of the people of Torosiaje Village, Popayato District, Pohuwato Regency. This study uses qualitative methods with data collection procedures through interviews, observation and documentation. Based on the results of the research and discussion that has been carried out above, it is concluded that the entrepreneurial analysis of sea cucumber fishermen in increasing the income of the people of Torosiaje Village. Popayato District, Pohuwato Regency that village fishermen sell their sea cucumber products quickly and can cope with the daily family economy. Seeing the prospect of sea cucumbers which is a promising export commodity so that the marketing is very broad so that the existing obstacles are not so big, it's just the problem of sea cucumber stocks that are still lacking in Gorontalo. Terosaje fishermen are fish fishermen since the purchase of sea cucumbers in Torosiaje Village, the community is still not interested because they do not understand how to process them and the price of the sea cucumbers, but after starting to learn the processes from the types of sea cucumbers to the drying process and easy fishing methods, on the other hand there are collectors who are looking for sea cucumbers in large quantities at promising prices, finally tersiaje fishermen have turned to sea cucumber fishermen so that fishermen's opinions increase

Transcriptomic responses to air exposure stress in coelomocytes of the sea cucumber, Apostichopus japonicus

During rearing in hatcheries and transportation to restocking sites, sea cucumbers are often exposed to air for several hours, which may depress their non-specific immunity and lead to mass mortality. We performed transcriptome analysis of Apostichopus japonicus coelomocytes after air exposure to identify stress-related genes and pathways. After exposure to air for 1 h, individuals were re-submerged in aerated seawater and coelomocytes were collected at 0, 1, 4, and 16 h (B, H1, H4, and H16, respectively). We identified 6148 differentially expressed genes, of which 3216 were upregulated and 2932 were downregulated. Many genes involved in the immune response, antioxidant defense, and apoptosis were highly induced in response to air exposure. Enrichment analysis of Gene Ontology terms showed that the most abundant terms in the biological process category were oxidation-reduction process, protein folding and phosphorylation, and receptor-mediated endocytosis for the comparison of H1 vs. B, H4 vs. H1, and H16 vs. H4, respectively. Kyoto Eecyclopedia of Genes and Genomes enrichment analysis showed that six pathways related to the metabolism of proteins, fats, and carbohydrates were shared among the three comparisons. These results indicated that sea cucumbers regulate the expression of genes related to the antioxidant system and energy metabolism to resist the negative effects of air exposure stress. These findings may be applied to optimize juvenile sea cucumber production, and facilitate molecular marker-assisted selective breeding of an anoxia-resistant strain.

Cleavage sites and non-enzymatic self-degradation mechanism of ready-to-eat sea cucumber during storage

The non-enzymatic degradation of ready-to-eat sea cucumber (RSC) was closely related to the quality of sea cucumber products. When stored at 37 °C for 0–30 d, the hardness of RSC decreased by 86.7% and the proportion of free water increased by 12.71%. The content of free hydroxyproline increased from 8.33 μg/g to 24.12 μg/g. Label-free quantitative proteomics analysis showed that protein was prone to break at the sites of G, Q, N, D, and L, and the peptide bonds in QI, DL, NL, RI, EF and SY were much more liable to break. Edman degradation method showed that the breakage sites of RSC were at S, D, H, E, and V. NL, NA and NG calculated by B3LYP/6-31G(d) showed that the relative free energies in the initial cyclization step were 53.20, 143.53 and 78.10 kcal/mol, respectively, which may be the rate-determining step for peptide bond cleavage.

The current status and future perspective in combination of the processing technologies of sulfated polysaccharides from sea cucumbers: A comprehensive review

• Processing technologies of polysaccharides from sea cucumber species are elaborated. • Commercial polysaccharide processing from sea cucumber faces technical limitations. • Safe methods of pretreatment and purification need to be exploited. • Combination of polysaccharide processing technology will raise industrial efficiency. • Polysaccharide extraction will consider sea cucumber products processing technology. Sulfated polysaccharide (SP) from sea cucumber possesses unique structure with a wide range of biological activities and health benefits. Many SPs from sea cucumbers have been extracted, purified and fractionated by different methods. However, commercial processing technologies of SPs from sea cucumbers have not been well established. This review summarizes the methods of pretreatment, extraction, separation, purification, and fractionation of various SPs from different sea cucumber species, and deficiencies and limitations of the methods are pointed out. Besides, suggestion on the combination of the processing methods and technologies of SPs are put forward, and SPs extraction in combination with traditionally well-established sea cucumbers food processing technology should be considered. In addition, standardized processing methods have to be confirmed and commercial applications need to be officially approved for SPs. Finally, a promising future perspective of SPs is optimistically forecast.

Microbial transglutaminase inhibits the deterioration of high‐temperature‐treated sea cucumber

In this paper, the anti-deterioration effect of microbial transglutaminase (MTGase) on rehydrated sea cucumber was studied, and the effects of salt, sugar, and oil on the MTGase-treated sea cucumbers were also investigated. For all groups, the textural strength decreased with the storage time, but compared with the control group, the MTGase-treated group exhibited a significantly stronger texture profile (p < .05), higher thermal denaturation temperature of sea cucumber, lower protein degradation level (characterized by free ammonia nitrogen content and hydroxyproline content), reduced water migration rate and a more compact microstructure under scanning electron microscope. Salt compacted sea cucumber through water removal; sugar protected α-chain from disintegration but destabilized the collagen hydrogel system of sea cucumber body wall. Oil was inhibitive to water migration at the early stage of storage but was promotive at the late stage. These results have suggested MTGase is potentially applicable in processing shelf-stable seasoned instant sea cucumber products. Novelty impact statement Instant sea cucumbers are susceptive to non-enzymatic deterioration during storage, which is a major reason limiting its product development. This study has found that MTGase could enhance the stability of sea cucumbers and the impact of food additives on the MTGase-treated sea cucumbers was also studied. These results suggested that MTGase is potentially applicable in producing seasoned instant sea cucumber products with better shelf-stability.

Hyperspectral detection of salted sea cucumber adulteration using different spectral preprocessing techniques and SVM method

Salted (S) sea cucumbers are not only used as the ingredient in most sea cucumber products but also sold directly as the final product. Over-salted (OS) and sugar-treated (ST) sea cucumbers are usually used to adulterate salted sea cucumbers, which jeopardizes the quality and safety of salted sea cucumber products. In this study, S, OS and ST sea cucumbers were classified according to the hyperspectral data in the near-infrared range (957.3–1679.8 nm). Four preprocessing methods, including Savitzky–Golay (SG), multiplicative scatter correction (MSC), standard normal variate (SVN) and variable sorting for normalization (VSN) were established to filter the noise and scattering information in the original spectra. The approaches of regression coefficient (RC), successive projections algorithm (SPA), and two-dimensional correlation spectroscopy (2D-COS) were adopted to extract characteristic wavelengths. Subsequently, sea cucumber classification models were established on the basis of full and characteristic spectra using a support vector machine (SVM). Among the models established, the SNV-2D-COS-SVM and VSN-2D-COS-SVM classification models showed optimal recognition performance. In summary, the rapid and non-destructive classification and identification of S, OS, and ST sea cucumbers were accurately realized with the near-infrared-based HSI technology, and the feasibility of using near-infrared hyperspectral technology to identify salted sea cucumber was verified.

Effects of handling stresses on fitness related behaviors of small sea cucumbers Apostichopus japonicus: New insights into seed production

Seed production is essential for the profitable and sustainable aquaculture of the sea cucumber Apostichopus japonicus. Stresses are an inevitable consequence of handling in seed production. Here, we investigated the effects of different intensities of handling stresses (air exposure, medicine bath, mechanical perturbation and seawater washing) on the movement, foraging, feeding and defecation behaviors of small A. japonicus. The present study found that small A. japonicus exposed to mechanical perturbation showed significantly longer time to first reaching air-water interface, shorter movement distance and worse foraging ability among the groups. No significant difference of feeding behavior was found between small A. japonicus in exposure to mechanical perturbation and without handling stress. In contrast, small A. japonicus exposed to air, medicine bath and seawater washing showed significantly worse feeding ability compared with those without handling stress. There was no significant difference in foraging behavior of small A. japonicus exposed to air, medicine bath, seawater washing compared with those without handling stress. Further, high-intensity handling stresses significantly inhibited movement, foraging and feeding of small A. japonicus. Feeding behavior of small A. japonicus exposed to high-intensity air exposure had more serious carryover effects than those exposed to low-intensity air exposure. Moreover, air exposure showed serious carryover effects on feeding behavior of small A. japonicus. The present study provides valuable information for seed production of sea cucumbers.

Study of the Game Model of E-Commerce Information Sharing in an Agricultural Product Supply Chain based on fuzzy big data and LSGDM

Information asymmetry is the root of agricultural product quality problems. Generally speaking, the common problems related to agricultural products are solved by effective supply chain management. From the perspective of agricultural supply chain management, this paper analyzes the shortcomings of the traditional supply chain management process by using fuzzy big data and LSGDM (Large scale group decision making), and puts forward a new method of supply chain management. In addition, from the perspective of asymmetric information sharing regarding agricultural products, an asymmetric information sharing model for agricultural products based on the evolutionary rule theory is established. Combined with fuzzy big data and LSGDM, this paper puts forward the hypothesis of each variable in the process of the information sharing game. On this basis, a mathematical model of the "pool equilibrium" of the high and low prices in the agricultural products market is put forward. Finally, a case study of products of different quality in the sea cucumber market is carried out. The results show that high quality sea cucumber products occupy a large market share in the supply chain of agricultural products. The research of this paper is of great significance, because it can increase the reliable theoretical data available for the research of the agricultural supply chain.