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Two groups of samples spanning 16 years are reported for methylmercury and total mercury. All the samples had been taken from commercial catches and represent 33 different commercially important New Zealand marine fish species. Results show the New Zealand fish species sampled have mean contents of total mercury that range between 0.02 and 2.48 mg kg(-1) and mean contents of methylmercury that range from less than 0.04 to 1.97 mg kg(-1).

The contents of total phosphorus, ethanol-soluble phosphorus, ethanol-insoluble phosphorus, magnesium, calcium, and potassium were determined in tissue of apple fruits from trees receiving no fertiliser (U) and from trees receiving the fertiliser treatments N, P, NP, and NPK (N=2Ib sulphate of ammonia, P=41b superphosphate, and K=llb sulphate of potash per tree per year). In comparison with tissue from U fruit, tissue from P fruit possessed higher total, ethanol-soluble, and ethanol-insoluble phosphorus contents and a slightly lower potassium content. Treatment N resulted in increased levels of calcium and potassium but a markedly reduced phosphorus content. Calcium, magnesium, and phosphorus levels were elevated as a result of treatments NP and NPK; the latter treatment also resulted in a higher potassium content. Incidence of internal breakdown was negatively correlated with total and ethanol-soluble phosphorus contents, but not with the contents of magnesium, calcium, or potassium.

A hot water dip at 50 D C for 8 min effectively controlled quiescent infections in red tamarillos (Cyphomandra betacea (Cav.) SendL) caused by Colletotrichum gloeosporioides (Penz.) Arx and C. acutatum Simmonds. This dip reduced the percentage of fruit with body lesions without significantly increasing peduncle necrosis. Fungi colonising damaged peduncle tissue were controlled using an imazalil dip (1 min at 15 -20DC) at 250 mg active ingredient/litre. The method of imazalil application (in hot water, as a separate cold water dip, or in wax) did not affect its efficacy. Imazalil residues in skin, pulp, and whole fruit were lowest when the fungicide was applied as a separate cold water dip. Storage disorders were significantly reduced using the hot water/imazalil dip, allowing 7 days shelf-life at 20 D C after 8 weeks cool storage at 3.5°C.

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