RESIDUES OF METHYL-BROMIDE AND INORGANIC BROMIDE IN FUMIGATED PRODUCE

Several cultivars of sweet cherry, apple, nashi, and plum and red and green capsicums were fumigated with 40-45 g/m(3) methyl bromide for 2 h at 17 degrees C followed by 2 h of ventilation at 17 degrees C as a quarantine treatment for the export of Australian flesh fruit to Japan. After fumigation and ventilation, residues of methyl bromide decreased to less than the detection limit of 0.002 ppm while in storage at 1 degrees C. Residues of methyl bromide in most fruit took 12 or more days at 1 degrees C to reach this point except cherries and Sugar plumes which took 5-6 days. Inorganic bromide residues were less than the Japanese maximum residues limits of 20 ppm (60 ppm for capsicums) in ah fruit. Of the fruit tested, cherries and Sugar plums have the greatest potential, with respect to both methyl bromide residues and value, for air freight shipment following fumigation with methyl bromide and storage at 1 degrees C.