In addition to the four main types of cultured pearls, there are also Keshi pearls and Mabe pearls produced during pearl culture . Keshi pearls are pocket-sized pearls without nuclei, which are unexpected byproducts of pearl culture. The original meaning of "Keshi" in Japanese is "poppy" (ケシ, mustard), which is used in Japanese to refer to all pearls without nuclei. However, the jewelry industry generally believes that only cultured pearls without nuclei found during the culture of seawater pearl oysters are considered Keshi pearls.
There are several possible causes of Keshi pearls. The first is when other organisms penetrate the shell and attack the pearl oyster while it is forming a pearl. This is similar to the way natural pearls are formed, but intensively cultured pearl oysters are more vulnerable to such attacks. The second is when the pearl oyster is injured and shell fragments accidentally enter the mantle tissue. The third is when the implanted mantle fragments separate from the pearl nucleus and develop their own pearl sacs, secreting nacre, rendering the original nucleated pearl ineffective and growing smaller Keshi pearls. The fourth is intentional nucleusless culture, which is the same as the traditional freshwater pearl culture method. Finally, the fifth is when the pearl oyster is kept alive after the pearl is harvested, allowing the original pearl sacs to continue to secrete nacre, growing very thin and concave nucleusless pearls.
Since Keshi pearls are nucleus-less pearls like natural pearls, they are difficult to distinguish through X-ray inspection. Therefore, you should avoid buying natural pearls without proof of origin to avoid losses due to uncertified pearls.
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