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Effect of physical attributes of Robusta coffee on phosphine residues.

Rangaswamy, J. R. (1993) Effect of physical attributes of Robusta coffee on phosphine residues. Lebensmittel Wissenschaft und Technologie, 26 (3). 210-214, 19 ref..

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Abstract

Responses produced by high- and low-grade Robusta coffee of the 1989-1990 crop to phosphine (PH3) fumigation were studied. Low grade Robusta coffee (broken, holed beans with dark, rough surfaces) contained higher levels of PH3 residues (0.1820 mg/kg) than higher grade beans. PH3 residues in pre-aired and 1 day aired low grade samples were computed and found to be 0.1541 and 0.0675 mg/kg, respectively; these values were less than the determined free PH3 values (0.1820 and 0.1530 mg/kg, respectively). Computed levels of PH3 residues in pre-aired beans from higher quality coffee were greater than corresponding determined free PH3 residue values. After 24 days, both pre-aired and 1 day aired samples of low grade coffee contained no residues of PH3, compared to 27-33 days for the higher grade beans. Results indicate that low grade Robusta coffee absorbs larger amounts of PH3 during fumigation; residues are, however, desorbed faster during storage.

Item Type: Article
Uncontrolled Keywords: COFFEE-; FOOD-SAFETY; FUMIGANTS-; RESIDUES-; STORAGE-; PHOSPHINE-
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 03 Agriculture > 05 Insect/Pest Control
Divisions: Food Protectants and Infestation Control
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Mar 2011 07:01
Last Modified: 28 Dec 2011 10:01
URI: http://ir.cftri.com/id/eprint/7933

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