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Residual ethylene di bromide and inorganic bromide levels in some fruit and vegetables after fumigation with ethylene di bromide or methyl bromide


, : Residual ethylene di bromide and inorganic bromide levels in some fruit and vegetables after fumigation with ethylene di bromide or methyl bromide. Australian Journal of Experimental Agriculture and Animal Husbandry 18(93): 586-590

Residues of ethylene dibromide (EDB) were determined at periods up to 7 days after fumigation of capsicum, mango, papaw, passionfruit, pumpkin and zucchini. Residues of inorganic bromide were also determined at periods up to 7 days after EDB fumigation for capsicum, cucumber, mango, papaw and passionfruit. All commercially recommended EDB treatments, with the exception of that for zucchini, resulted in EDB residues at 3 days from 6-16 times the recommended maximum residue limit (MRL) of 0.1 mg kg-1, specified for a with-holding period of 2 days. All the inorganic bromide residues determined up to 7 days after EDB fumigation were below the current recommended MRL values. Inorganic bromide residues were also determined for avocadoes fumigated with methyl bromide. After seven days the residues for full ripe fruit slightly exceeded the recommended MRL of 75 mg kg-1, while those for mature green and for mixed green and ripe fruit were slightly less than the recommended MRL.

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