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PERSISTENCE OF PHOSPHINE GAS IN FUMIGATED IRAQI DATES
Author(s) -
ALOMAR MUTHANNA A.,
ALBASSOMY MABROUK
Publication year - 1984
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1984.tb00486.x
Subject(s) - phosphine , fumigation , aeration , gas chromatography , residue (chemistry) , chemistry , persistence (discontinuity) , environmental chemistry , chromatography , environmental science , biology , horticulture , organic chemistry , geology , geotechnical engineering , catalysis
Phosphine gas (PH 3 ) is a widely used fumigant for stored fruits and grains. Previous studies indicated that all residues of this gas are eliminated by normal aeration but the exact time has never been determined. The objective of this work was to determine the time required for desorption of phosphine from fumigated dates relative to aeration time and temperature. Flame photometric detection by gas chromatography was used for the detection of sorbed phosphine. Results indicate that the initial residue level of PH 3 falls rapidly within 24 h after fumigation but residues persist for at least nine days. Higher residue levels were found in dates stored at low temperatures (4°C) than at 28°C. It is recommend that fumigated dates be marketed after longer periods of aeration, especially those aerated at temperatures of 4°C or less.