In storage
No information was available.
In processing
Information was made available on the fate of ziram residues during the processing of apples.
In a 1989 US processing study Monroe apples in an orchard in New York were treated 7 times by airblast spray with ziram at an exaggerated rate of 34 kg ai/ha (9.1 kg ai/hl) and harvested 5 days after the final treatment for processing (Meikle, 1992). Lots of approximately 60 kg apples were processed into juice and pomace. The processing equipment included a hammer-mill, a crusher-stemmer, a press and a drier. Apples and processed commodities were analysed for ziram by a CS2 evolution method.
The process did not include washing the fruit. Juice had no additional filtering after the press cloth. Wet pomace was dried at 77-88°C for 1-4 hours to achieve a moisture level below 10% (dry pomace).
Ziram residue levels in the juice were about 10% of those in the apples, while levels in the wet pomace were slightly higher than in the apples. Levels in dry pomace were 30-40% higher than in the wet pomace. Much of the ziram residues must be lost during the drying process because dry pomace is 20-25% by weight of wet pomace.
|
Commodity |
Ziram (as CS2), mg/kg |
|
Apple, whole fruit |
8.4 |
|
Apple juice |
0.79 0.84 |
|
Wet pomace |
10.8 11.7 |
|
Dry pomace |
15.1 15.4 |
Residues in the edible portion of food commodities
Ziram residue levels in apple juice were about 10% of the levels in the apples.
RESIDUES IN FOOD OR AT CONSUMPTION
Monitoring data on dithiocarbamates are included in the monograph on thiram.
NATIONAL MAXIMUM RESIDUE LIMITS
National MRLs for dithiocarbamates are included in the monograph on thiram.
