METHYL BROMIDE, TIME and TEMPERATURE of EXPOSURE ON APPLE QUALITY

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.