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Guideline for Safety Application and Determination of Common Fruit Preservatives on Typical Subtropical Fruits

Author: WuChunHong
Tutor: NieJiYun
School: Chinese Academy of Agricultural Sciences
Course: Pomology
Keywords: Subtropical fruits fruit preservatives determination methods safety application
CLC: S482.2
Type: Master's thesis
Year: 2009
Downloads: 173
Quote: 0
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Abstract

Guideline for safety application and residue determination methods of four common fruit preservatives (including prochloraz, iprodione, carbendazim and thiabendazole) on three typical subtropical fruits (including banana, orange and mango) were studied.Sumarization of usage and determination methods of fruit preservatives in China Fruit is China’s most important plant-origin agricultural products. Preservatives played major role in fruit production, storage, transportation and sale, which are key to seasonal production and long-term supply of fruit. In this paper, usage and determination methods of fruit preservatives in China were summarized from four aspects, that is main fruit preservatives used in fruit storage and transportation, fruit preservatives permitted to use in China, maximum residue limits of fruit preservatives established by China, and residue determination methods of fruit preservatives. It was pointed out that safety application and scientific monitor of fruit preservatives are key factors to protection of human health. Studies on residue determination methods of four preservativesDispersive-SPE and HPLC analytical methods were successfully developed for qualitative and quantitative analysis of above preservatives on banana, orange and mango.The parameters of the methods were further optimized and identified with above fruit. It showed good linearity within the concentration range of 0.1 to 5.0mg/kg, and correlation coefficients of above four preservatives were all over 0.999. It also showed average recoveries were 82.7~112.5%, and relative standard deviations were all below 5.3%.The precision, accuracy and repeatability of the methods all satisfied the demands of determination.The main characteristics of the methods were easy, rapid, high accuracy, little matrix interference, and low cost.Studies on maximum residue limits and guideline for safety application of fruit preservatives Residues of carbendazim in orange dipped in 250 and 500 times diluted 50% carbendazim wettable powder for 1 min decreased to safety level 20 days later. Residues of prochloraz in orange dipped in 400 and 800 times diluted 25% prochloraz EC for 1 minute decreased to safety level respectively 30 and 20 days later. Residues of iprodione in orange dipped in 1500 and 2500 times-diluted 50% iprodione wettable powder for 1 minute decreased to safety level 27 days later.Residues of carbendazim in mango dipped in 250 and 500 times diluted 50% carbendazim wettable powder for 1 min decreased to safety level 10 days later. Residues of thiabendazole in mango dipped in 250 and 500 times diluted thiabendazole wettable powder for 1 minute decreased to safety level 10 days later. Residues of iprodione in orange dipped in 400 and 800 times diluted 50% iprodione wettable powder for 1 minute decreased to safety level 5 days later.Residues of carbendazim in banana dipped in 250 and 500 times diluted 50% carbendazim wettable powder for 1 min decreased to safety level 15 days later.

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