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METHYL BROMIDE, TIME and TEMPERATURE of EXPOSURE ON APPLE QUALITY
Author(s) -
DRAKE S. R.,
MOFFITT H. R.,
MATTHEIS J. P.
Publication year - 1990
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1990.tb00830.x
Subject(s) - chemistry , fumigation , codling moth , horticulture , bromide , food science , botany , biology , organic chemistry , lepidoptera genitalia
. The use of methyl bromide (MeBr) as a fumigant to control codling moth in ‘Delicious’apples resulted in a loss of firmness, internal color and therefore a reduction in the amount of acceptable fruit. Time and temperature of MeBr exposure were directly related to firmness and internal color loss. As the exposure time was increased beyond 2 h and exposure temperature above 6°C firmness and internal color loss were accelerated. an 8‐day ambient storage period exacerbated firmness and internal color loss as time and temperature of MeBr exposure were increased. A fumigation regime of 56 g MeBr/m 3 at 6°C for 2 h resulted in acceptable fruit during a 60 day refrigerated storage period. Increased exposure times or temperatures beyond 56 g MeBr/m 3 at 6°C for 2 h resulted in unacceptable firmness and internal color loss, coupled with a major loss in acceptable fruit.