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, 
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 during 
the packing process. 
1Parker, William B. A Sealed Paper Carton to Protect Cereals from Insect Attack. U.S. Dept. 
Agr., Bul. 15, 8 p., 8 fig., Oct. 16, 1913. 
