Sorption and residue analysis of phosphine in fruits and vegetables

ABSTRACT This study investigated the sorption and residues of phosphine in fruits and vegetables relevant for export. Sorption patterns varied among the commodities: mango exhibited a constant sorption range of 10–12%, bitter gourd displayed a distinct pattern with peak sorption of 20% at 8 hours, and chilli demonstrated a higher range of sorption percentage, peaking at 60% at 8 hours. ANOVA (F (4,8) = 0.449, p = 0.771) and regression (F (1,11) = 0.851, p = 0.376) analysis revealed a non‐significant relationship between the sorption percentage and exposure period. Residue analysis using Gas Chromatography with FPD detector revealed relatively low levels of phosphine residues in mango (0.009–0.01 µL/L), negligible traces in chilli samples, residues within the maximum residue limit (MRL) range for bitter gourd after 4–6 hours of aeration. Detecting phosphine residues within acceptable limits underscores the significance of post‐fumigation protocols to meet stringent food safety standards, thereby safeguarding product integrity for global trade. Therefore, phosphine fumigation could serve as a viable alternative to methyl bromide fumigation for quarantine treatment of perishables as it doesn’t leave detectable toxic residues in produce following aeration and has no role in ozone depletion thus making it a more sustainable solution for international trade in fresh produce.