Imported shelled peanuts were fumigated with methyl bromide at temperatures and dosages corresponding to quarantine-type fumigations against khapra beetles, Trogoderma granarium Everts. Samples of fumigated peanuts were analyzed independently by four laboratories for bromide residues and five laboratories conducted organoleptic tests of roasted peanuts. Sorption of methyl bromide during fumigation ranged from 89.3 to 71.4 of the dosage applied at temperatures ranging from 27.6 to 4.4 C, respectively. Bromide residues ranged from 70.2 to 286.3 ppm depending upon dosage - temperature combination and source of analysis. Organoleptic tests by 4 of the laboratories showed no flavor differences between treated and untreated peanuts while 1 laboratory obtained significant flavor differences between a paste made of treated peanuts and a paste made from untreated peanuts.
Keywords: quarantine, fumigation, peanuts, methyl bromide, quality, residues, volatiles, khapra beetle
How to Cite:
Leesch, J. & Redlinger, L. & Young, C. & Sukkestad, D.,
(1983) “Fumigation of Imported Shelled Peanuts with Methyl Bromide¹”,
Peanut Science 10(1),