Methyl bromide sorption in fruit varieties

摘要

The relationship between CT product and varietal characteristics was studied using 3 nectarine and 13 apple varieties. Each variety was fumigated with methyl bromide at 48 g m-3 for 2 h at 20deg C with 0.143 kg/l loading (nectarines) and 56 g m-3 for 2h at 10deg C with 0.16 kg/l loading (apples). The gas decline patterns indicated adsorption took place at the initial stage of fumigation in nectarines, while gas penetration coincided with gas absorption during fumigation in apples. The CT products were 66.0 g h-1 m-3 and 71.0 g h-1 m-3 for Shuhou and Fantasia nectarines with differences attributable to the larger surface area of Shuhou. No significant differences in apple varieties were observed on the CT products by size in Mutsu and Fuji, while significant differences were observed among Mutsu (121.8 g h-1 m-3), Sekaiichi (116.4 g h-1 m-3) = Fuji (115.4 g h-1 m-3) and Alps Otome (106.1 g h-1 m-3). These differences were not attributable to the size factor. The CT products from similar apple sizes in12 varieties showed significant differences. In particular, a large difference was observed on Tsugaru (106.3 g h-1 m-3) and Mutsu (118.1 g h-1 m-3) with the difference being attributed to the smooth oily skin and soft pulp of Tsugaru. The factor affecting the CT product was not specified in apples. The different CT products, however, were attributed to varietal characteristics. It was concluded that some factors may mutually take part in the action of methyl bromide.