Abstract
Ethylene di bromide (EDB) fumigation of commercially packed lemons, navel oranges, and ‘Valencia’ oranges showed that lemons and navel oranges were equally sorptive of EDB; ‘Valencia’ oranges were less sorptive. Increased dosages produced higher gas concentrations during the exposure time (CT products), but had no significant effect on sorption. Effects of temperature (10, 20, or 30°C) on CT products and sorption were not significant. Increased load factors produced higher percentage sorption and lower CT products. Levels of residual EDB in citrus fruits immediately after fumigation were proportional to CT product exposures. Rates of desorption of EDB from most to least rapid from fumigated citrus stored at 5°C were lemons greater than navel oranges greater than ‘Valencia’ oranges. Levels of residual EDB in fumigated citrus fruits stored at 5°C would reach ≤0.25ppm (250 ppb) in 21 ± 2.8 days for lemons, 31 ± 3.5 days for navel oranges, and 41 ± 5.7 days for ‘Valencia’ oranges.
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