Effect of tomato post-harvest treatment and storage conditions on the biological activity of benomyl and methylthiophanate residues in fruits and their processed products

Abstract

The biological activity of benomyl and methylthiophanate residues in tomatoes and their processed products was examined. Fungicide residues were most active in concentrated pulp of tomatoes, less in pulp and the least in fresh fruits. The fungicide residues activity was very high after 90 days of storage of processed products. The pulp and concentrated pulp of tomatoes treated and stored for 14 days at 15°C, also contained very active fungicide residues. The translocation of benomyl from treated tomato skin into the tissue begun slowly. This process was faster in green or yellow fruits, but it was the fastest in small green fruits. The influence of storage conditions on the activity of fungicide residues depended on the storage length. The residues were the least active in fruits stored under low pressure of 38 mm Hg for 14 days, but this activity increased during the storage period and the residues were very active after 34 days of tomato storage.