Residues of methyl bromide and inorganic bromide in fumigated produce.Jessup, A. J., Sloggett, R. F. and Quinn, N. M.
Journal of Agricultural and Food Chemistry Year: 1994 Vol: 42 Issue: 1 Pages: 108-111 Ref: 13 ref.
Several cultivars of sweet cherry, apple, nashi [Pyrus pyrifolia], and plum and red and green capsicums were fumigated with 40-45 g/m3 methyl bromide for 2 h at 17 deg C followed by 2 h of ventilation at 17 deg C as a quarantine treatment controlling insect pests for the export of Australian fresh fruit (from New South Wales) to Japan. After fumigation and ventilation, residues of methyl bromide decreased to less than the detection limit of 0.002 p.p.m. while in storage at 1 deg C. Residues of methyl bromide in most fruit took 12 or more days at 1 deg C to reach this point except cherries and sugar plums, which took 5-6 days. Inorganic bromide residues were less than the Japanese maximum residues limits of 20 p.p.m. (60 p.p.m. for capsicums) in all fruit. Of the fruit tested, cherries and sugar plums have the greatest potential, with respect to both methyl bromide residues and value, for air freight shipment following fumigation with methyl bromide and storage at 1 deg C.