title: Captan residue reduction in apples as a result of rinsing and peeling.
abstract: Apples, treated with captan for disease control in a commercial orchard in Quebec, Canada, were collected and sorted into post-harvest preparation types (no preparation; rinse; rinse and peel). Captan residues were greatest (25.5-5100ng/g) in apples with no post-harvest preparation and lowest (0.146-136ng/g) in apples that had been rinsed and peeled prior to extraction and analysis. Residues were significantly lower (p=0.003) in apples that had been rinsed prior to extraction than in apples with no post-harvest preparation. Similarly, apples subjected to rinsing and peeling had significantly lower captan residues than had apples that had been rinsed alone (p<0.0001). Although captan residues in rinsed apples were approximately 50% lower than those in apples that received no post-harvest preparation, the reduction associated with peeling of apples was much greater (98%). Estimated mean captan intakes resulting from consumption of raw apples were established and single day intakes, based on apples with no preparation, ranged from 2.58μg/kg in females >70 years to 9.48μg/kg for individuals aged three years (at this age no distinction is made between males and females). Mean intakes estimated using rinsed and peeled apples were approximately two orders of magnitude lower than intakes estimated using apples with no post-harvest preparation, demonstrating the effect of post-harvest preparation on captan intakes. Mean captan intake estimates from all post-harvest preparation types were well below the World Health Organization acceptable daily intake of 100μg/kg/day, based on raw apple consumption.
authors.affiliation: Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Sir Frederick Banting Research Centre, Health Canada, Address Locator 2203D, Tunney's Pasture, Ottawa, ON, Canada K1A 0K9. Electronic address: thea_rawn@hc-sc.gc.ca.
authors.forename: Dorothea F K
authors.initials: DF
authors.lastname: Rawn
authors.affiliation: Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Sir Frederick Banting Research Centre, Health Canada, Address Locator 2203D, Tunney's Pasture, Ottawa, ON, Canada K1A 0K9.
authors.forename: Sue C
authors.initials: SC
authors.lastname: Quade
authors.affiliation: Food Research Division, Bureau of Chemical Safety, Health Products and Food Branch, Sir Frederick Banting Research Centre, Health Canada, Address Locator 2203D, Tunney's Pasture, Ottawa, ON, Canada K1A 0K9.
authors.forename: Wing-Fung
authors.initials: WF
authors.lastname: Sun
authors.affiliation: Food Directorate Regional Laboratory, Public Affairs, Consultation and Regions Branch, 1001 St-Laurent Street West, Longueuil, QC, Canada J4K 1C7.
authors.forename: André
authors.initials: A
authors.lastname: Fouguet
authors.affiliation: Agriculture and Agri-Food Canada, 430 Gouin Blvd, Saint Jean Sur Richelieu, QC, Canada J3B 3E6.
authors.forename: André
authors.initials: A
authors.lastname: Bélanger
authors.affiliation: Statistics and Risk Assessment Methods, Bureau of Biostatistics and Computer Applications, Health Products and Food Branch, Health Canada, 2203B, Tunney's Pasture, Ottawa, ON, Canada K1A 0K9.
authors.forename: Mark
authors.initials: M
authors.lastname: Smith
keywords: Captan; Intake; Peeling; Residue reduction; Rinsing