Abstract
The level of o‐phenylphenol (OPP) residues and rind injuries in various cultivars of citrus fruits treated with sodium o‐phenylphenate (SOPP) solutions increased with increase in SOPP concentrations, temperature of the solution, with prolongation of the dipping time, and decrease in the pH. Increasing the temperature from 26°C to 45°C had a small effect, while prolonging the treatment from 3 to 12min or increasing the concentration of SOPP from 0.25% to 2.00% had a more pronounced effect. Lowering the pH of the SOPP solutions from 12.5 to 11.0, which markedly increased the OPP content in the solution, had the most pronounced effect on OPP absorption by the fruit and on rind injuries. A direct correlation was found between the amount of the free OPP in the solution and residue levels or phytotoxicity. In spite of the extreme treatment conditions employed in this study, in only a few cases did the OPP residue exceed the tolerance limit of 10ppm in the whole fruit and only trace amounts penetrated the fruit ...
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