Total bromide residues in fruits fumigated with methyl bromide.
Matsuoka I., Yabuta S., Akagawa T.
Author Affiliation: Chemical & Physical Control Laboratory, Research Division, Yokohama Plant Protection Station, Yokohama, Japan.
Research Bulletin of the Plant Protection Service, Japan : 89-94
Abstract : A total of 14 fruit samples (of 13 fruit species) was fumigated with methyl bromide (for 2-3 h, 48.5 g/m³ at 15°C with a loading of 0.1 ton/m³) to investigate inorganic bromide (InBr) residue levels and the relationships between theoretical absorbed value (AV), residual rate for the applied dose (RR), protein content in the fruit (PC) and residual levels. The residue levels were 67.5 p.p.m. (avocados), 19.2 p.p.m. (pawpaws), 17.2 p.p.m. (kiwifruits), 16.3 p.p.m. (pomegranates), 2.8 p.p.m. (apples), 3.2 p.p.m. (grapes) and 4.4 p.p.m. (pineapples). Fruits with high absorption properties (lower AV and higher RR) were grapefruits, navel oranges and kiwifruits, and fruits with lower absorption properties (higher AV and lower RR) were mangoes, pomegranates and persimmons. A higher level of InBr was observed in fruits with higher protein contents. An adequate correlation was estimated between protein content and residual levels.