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eventually the sale of the fruit comes back as a severe blow to the 

 reputation of the packer. 



Food 



The insect undoubtedly attacks a larger variety of products than 

 are to be found in the published records so that the Hst given can 

 only be used as representative of the general diet rather than as being 

 complete. The beetles are often to be found on partially decayed 

 fruits in the orchards and in some cases pass the winter in dried and 

 mummied fruits which cling to the trees. ^ They are also very common 

 about the pitting sheds, drying trays, cull dumps, in the packing houses, 

 warehouses and grocery stores, while bakeries and even the homes are 

 not exempt. 



Certain dried fruits including figs, prunes, apricots and peaches 

 appear to be the favorite food. Prof. John B. Smith ^ lists the foods 

 under the broad statement /'baker's and grocer's supplies." 



Control 



The control of the dried-fruit beetle is not a difficult or expensive 

 undertaking, but there are several factors which must not be neglected 

 or much unnecessary expense may be required. 



As in the case of many similar pests ''an ounce of prevention is 

 worth a pound of cure." As previously pointed out, this insect may 

 attack the fruit in the orchard, on the drying trays, in the drying sheds 

 and in the packing houses before the fruit is packed for final shipment. 

 It is, therefore, important, to adopt measures which will insure* a 

 clean pack. But since the insect may also gain access to the package 

 after it has left the packing house, it is equally important to pack the 

 fruit in a container which is insect proof and which will remain so 

 until it finally reaches the consumer. The ordinary processing of 

 fruits, as dipping in boiling water just before packing, is sufficient to 

 kill all stages of the insect and insure a clean pack. Sulphuring will 

 also kill the eggs or other stages and the fruit may be kept clean by 

 storing it in a properly screened and insect-proof room immediately 

 upon being removed from the drying house. In such instances, how- 

 ever, the fruit must be dried in a regular drier under artificial heat and 

 not in the open, where infestation during drying might easily occur. 

 Fruit which is not processed in boiling water at the time of packing 

 may be sterilized by heating to a temperature of about 180 degrees 

 Fahrenheit^ just prior to packing. 



1 Parker, W. B., Bui. No. 235, U. S. Dept. Agric, p. 5, June 24, 1915. 



2 Insects of New Jersey, p. 271, 1909. 



3 Parker, W. B., Bui. No. 235, U. S. Dept. Agric, p. 7, 1915. 



