METHYL BROMIDE, TIME and TEMPERATURE of EXPOSURE ON APPLE QUALITY

Abstract

ABSTRACT. 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/m3 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/m3 at 6°C for 2 h resulted in unacceptable firmness and internal color loss, coupled with a major loss in acceptable fruit.

Measuring the Costs and Trade Effects of Phytosanitary Protocols: A U.S.–Japanese Apple Example

“…The share of Fuji apples expected to meet Japanese consumer standards, h, is based on industry estimates that ranged from 10-20% to 24% (Smith; Archer, 2004). High-quality Fuji apples are relatively tolerant of methyl bromide fumigation compared to Red Delicious varieties (Drake, Moffitt, and Mattheis;and Archer, 2006). Research on Red Delicious found that after fumigation and storage only 83.8% of fumigated apples were marketable compared to 100% of nonfumigated apples.…”