Residues in apples and sweet cherries after methyl bromide fumigation

Methyl bromide fumigations are used to treat apples, Malus domestica Borkh, and sweet cherries, Prunus avium (L), before export to Japan. In order to expand existing markets, additional cultivars are being prepared for export to Japan. As part of the approval process, residue analyses must be conducted and residues must be at acceptable levels. Five apple cultivars (‘Braeburn,’ ‘Fuji,’ ‘Gala,’ ‘Jonagold,’ and ‘Granny Smith’) were fumigated at 40 g m−3 for 2 h at 10 °C, and six sweet cherry cultivars (‘Brooks,’ ‘Garnet,’ ‘Lapin,’ ‘Rainier,’ ‘Sweetheart,’ and ‘Tulare’) were fumigated for 2 h with 64 g m−3 at 6 °C, 48 g m−3 at 12 °C, 40 g m−3 at 17 °C, and 32 g m−3 at 22 °C. Three replicates of fruit from each fumigation were analyzed for methyl bromide and bromide ion residues periodically with time. Methyl bromide residues for both apples and cherries were the highest immediately after fumigation, but rapidly declined so that only ‘Braeburn’ had residues >8 µg kg−1 after 13 days and, except for ‘Lapin,’ all cherries were