DIPHENYLAMINE RESIDUES IN APPLES AND APPLE CIDER |
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| Authors: | WALTER H GUTENMANN DONALD J LISK G D BLANPIED |
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| Affiliation: | Toxic Chemicals Laboratory New York State College of Agriculture and Life Sciences Cornell University, Ithaca, New York 14853–7401;Department of Pomology New York State College of Agriculture and Life Sciences Cornell University, Ithaca, New York 14853–5909 |
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| Abstract: | Diphenylamine (DPA) is an antioxidant which is widely used on apples for scald control during fruit storage. Since appreciable residues of DPA remain on apples when sold, it was of interest to study the extent of possible transfer of the compound to cider. Cider was expressed from five cultivars ofDPA-treated apples following their storage and the original fruit, the pomace and cider was analyzed for DPA residues. Only traces of the compound were found in cider with virtually all of the DPA found concentrated in the pomace. The toxicologic significance of the results are discussed. |
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