บทคัดย่องานวิจัย

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Diphenylamine residues in apples (Malus domestica Borkh.), cider, and pomace following commercial controlled atmosphere storage.

Johnson, G. D.; Geronimo, J.; Hughes, D. L.;

Journal of Agricultural and Food Chemistry Year: 1997 Vol: 45 Issue: 3 Pages: 976-979 Ref: 5 ref.

1997

บทคัดย่อ

Diphenylamine residues in apples (Malus domestica Borkh.), cider, and pomace following commercial controlled atmosphere storage.

Diphenylamine (DPA) is used for scald suppression on apples held in commercial controlled atmosphere (CA) storage. The whole fruit tolerance in the USA for DPA is 10 p.p.m. The study was conducted to quantify terminal DPA residues in Red Delicious and Granny Smith apples and processed products including cider and wet and dried pomace following DPA treatments at maximum labelled use rates. Samples were analysed at several intervals during an approximately 9-month CA storage period. Initial DPA residues in whole apples were <10 p.p.m. and progressively declined under commercial CA storage. Only traces of DPA occurred in cider. However, DPA concentrated in both wet and dried pomace. Residues were less in dried pomace than in wet pomace, presumably due to loss by volatility during the drying process. DPA residues in cider and pomace also dissipated with time in CA storage.