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Apple waxing after methyl bromide fumigation.

Drake, S. R.; Hansen, J. D.; Moffitt, H. R.;

Tree Fruit Postharvest Journal Year: 1997 Vol: 8 Issue: 2 Pages: 10-15 Ref: 16 ref.

1997

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Apple waxing after methyl bromide fumigation.

Organic methyl bromide (MeBr, used against Cydia pomonella) residue present in fumigated apples, after waxing, is dependent upon the type of wax used and the time after MeBr exposure. Use of carnauba wax allows the MeBr residue to dissipate faster than does the use of shellac wax. With carnauba wax, the MeBr residue levels were <0.001 ppm when apples were waxed 5 days after fumigation. With shellac wax, the residue levels were 0.003 ppm 7 days after fumigation. MeBr residue levels were <0.010 ppm using either carnauba or shellac wax 3 days after fumigation. Use of MeBr as a fumigant did not influence the internal or external colour, firmness, or soluble solids of Delicious apples regardless of the type of storage (regular or controlled atmosphere). Fumigated apples from controlled atmosphere storage retained a higher acid content than apples that were not fumigated. The use of either carnauba or shellac wax resulted in a redder Delicious apple.