Captan residue reduction in apples as a result of rinsing and peeling

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• 作者：Dorothea F.K. Rawn ; Sue C. Quade ; Wing-Fung Sun ; André ; Fouguet ; André ; Bé ; langer ; Mark Smith
• 关键词：Captan ; Residue reduction ; Rinsing ; Peeling ; Intake
• 刊名：Food Chemistry
• 出版年：2008
• 出版时间：15 August 2008
• 年：2008
• 卷：109
• 期：4
• 页码：790-796
• 全文大小：312 K

文摘

Apples, treated with captan for disease control in a commercial orchard in Quebec, Canada, were collected and sorted into post-harvest preparation types (no preparation; rinse; rinse and peel). Captan residues were greatest (25.5–5100 ng/g) in apples with no post-harvest preparation and lowest (0.146–136 ng/g) in apples that had been rinsed and peeled prior to extraction and analysis. Residues were significantly lower (p = 0.003) in apples that had been rinsed prior to extraction than in apples with no post-harvest preparation. Similarly, apples subjected to rinsing and peeling had significantly lower captan residues than had apples that had been rinsed alone (p < 0.0001). Although captan residues in rinsed apples were approximately 50 % lower than those in apples that received no post-harvest preparation, the reduction associated with peeling of apples was much greater (98 % ). Estimated mean captan intakes resulting from consumption of raw apples were established and single day intakes, based on apples with no preparation, ranged from 2.58 μg/kg in females >70 years to 9.48 μg/kg for individuals aged three years (at this age no distinction is made between males and females). Mean intakes estimated using rinsed and peeled apples were approximately two orders of magnitude lower than intakes estimated using apples with no post-harvest preparation, demonstrating the effect of post-harvest preparation on captan intakes. Mean captan intake estimates from all post-harvest preparation types were well below the World Health Organization acceptable daily intake of 100 μg/kg/day, based on raw apple consumption.