Total bromide residues in fruits fumigated with methyl bromide
1996
Matsuoka, I. (Japan. Ministry of Agriculture, Forestry and Fisheries, Yokohama. Yokohama Plant Protection Station) | Yabuta, S. | Akagawa, T.
Fresh fruits of 13 varieties 14 items were fumigated with methyl bromide (MB) for 2-3 hours at 48.5 g/cubic-meter at 15 degrees C with loading of 0.1 t/cubic-meter to study inorganic bromide (InBr) residue level and to clear relationship between theoretical absorbed value (AV), residual rate for applied dose (RR) and protein content in fruit (PC) and residual levels. Following fumigation, the air-fumigants mixture was exhausted for 24 hours. The InBr residue was determined with the method (water extraction ashing-HPLC method) prescribed in food Sanitation Law. The residue levels were avocado (67.5 ppm), papaya (19.2 ppm), kiwi fruit (17.2 ppm), pomegranate (16.3 ppm), apple (2.8 ppm), grape (3.2 ppm) and pineapple (4.4 ppm) respectively. As for the relationship between AV, RR and PC and residual levels, fruit with higher absorption property (lower AV and higher RR); grapefruit (AV: 6.5 ppm, RR: 65.9%), navel orange (AV: 27.4 ppm, RR: 30.3%) and kiwi fruit (AV: 44.7 ppm, RR: 32.3%), fruit with lower absorption property (higher AV and lower RR); mango (AV: 91.6 ppm, RR: 3.9%), pomegranate (AV:93.1 ppm, RR: 8.0%) and persimmon (AV: 71.9 ppm, RR: 7.8%) respectively. ;Higher level of InBr was observed fruit containing higher protein content. An adequate correlation was estimated from protein content and residual levels
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