Changes of bromopropylate and carbendazim residues during processing of apples into apple puree.

The study of changes of bromopropylate and carbendazim residues during apple processing was carried out. It was stated that bromopropylate residues on apples before and after washing stayed at similar levels (0.024 mg/kg) and then dropped by 60% during apple processing, while those of carbendazim remained at the level of 0.10 mg/kg during the whole process.