8 



BULLETIN 235, U. S. DEPARTMENT OF AGRICULTURE. 



The fruit should remain in the heater sufficiently long to raise it 

 to 180° F. This temperature will kill all insect life. 



PROTECTING DRIED FRUITS FROM INFESTATION. 



Although some damage results from the infestation of dried fruit 

 stored in bins in the packing house, the greatest loss occurs after the 

 fruit has been packed. 



The fruit which is separated and dipped into hot solutions (212° F.) 

 before being packed is by this process sterilized so far as insects are 

 concerned. It has been found that such fruits as peaches, pears, 











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Fig. 3. — Diagram of screened packing room showing belt heater at center. (Original.) 



and apricots, which are not dipped in such solutions, can be sterilized 

 by dry heat before they are moistened, preparatory to packing. 

 The major problem is one of preventing infestation after the fruit 

 is sterilized and packed. Successful experiments with the use of a 

 sealed carton (fig. 4) to protect cereals from insect attack ' led the 

 writer to work out a similar process for dried fruits. 



Figs put up in small packages were found convenient for the fol- 

 lowing preliminary experiments begun at Fresno, Cal., October 1, 

 1913. Hot figs were taken from the dipping vat, pressed into bricks, 

 wrapped in the regular paper, and placed in cartons. Careful watch 

 was kept for infesting insects, and none was seen near the figs duriig 

 the packing process. 



■Parker, William B. A Sealed Paper Carton to Protect Cereals from Insect Attack. U. S.^ept. 

 Agr., Bui. lu, 8 p., 8 fig., Oct. 16, 1913. 



