Lae 
Maine 
Ie FRUIT INSECTS 
A. General 
Production, Breeding and Handling of Tree and Small 
Fruits with Particular Reference to Figs, Pears and 
Miscellaneous Fruits. To assemble and evaluate existing 
varieties in Louisiana; improve these varieties through 
breeding and test them on various markets for fresh and 
processed fruits. 
Hort., Food Technol. 822 Coop. ARS 
Biology and Control of the Codling Moth in Maine. To 
(1) produce more thorough knowledge of biology of codling moth 
under special environmental conditions in Maine, determining 
why the pest is increasing in some orchards but not in others, 
and finding details of seasonal cycles; and (2) study the 
efficiency of control practices including insecticides, 
cleanup ea orchard sanitation, and biological control. 
Ente 49 
Fruit Insect Pests. To (1) determine role of insects 
and mites in increasing number of crop failures that are 
being reported by strawberry growers; (2) select insecticides 
and an adequate spray schedule for control of insect pests 
of such small fruits as strawberries, raspberries and 
currants; (3) test new materials that may fit into the 
tree fruit spray schedules; (4) determine annually the nature 
and amount of damage that has occurred in Minnesota fruit 
plantings. 
Hortey Pl. Path. 1728 
A Study of the Post-Harvest rovement of the 
Marketable Quality of Fresh and Processed Food. To 
1) prevent fruit Ply infestations developing on harvested 
crops such as tomato, pepper, peach, etc. from the time they 
leave the farm until processed or sold at retail; (2) remove 
dead bodies of insects adhering to vegetables and which have 
been killed by insect parasites and entomophagous fungi; 
(3) study pest problems of roadside fruit and vegetable stands 
including wasps and bees which puncture skin of fruit, beetles 
as pests of ripe fruits, solution of the problem if insects 
attracted to stands at night by their lights, etc.; (4) prevent 
decay and contamination of harvested, perishable food caused 
by or bacteria until products preserved or consumed; 
and (5) determine effect of the treatments for decay and 
disinfection on the quality of the products so treated. 
Ente, Chem.e, Food Technol., Pl. Path. ES 317 Coop. ARS 
