PACKING FIGS FOR PROTK< "I I< i£ AGAINST ENSECTS. 35 
a disadvantage in that it does not remove filth and possible germs on 
the figs as in the case of boiling. 
Progressive packers are willing to install a system of sterilization. 
providing that such be ordered by the Turkish Government and im- 
posed equally upon all packers. 
The value of the insect enemies of the fig moth as a factor in the 
control of the insect in figs imported from Smyrna is doubtful, since, 
although as many as 50 per cent of the larva? may be parasitized, this 
does not prevent the larva^ from working in the figs until maturity. 
METHODS OF PACKING FIGS AS A PROTECTION AGAINST INSECT 
ATTACK. 
The following notes have been made in the course of the examina- 
tion, during the winter of 1010-11. of figs packed according to dif- 
ferent proces-e-. 
All in all. the figs purchased in the open market, packed in small 
boxes, were less infested than those packed in the large 5-crown or 
G-crown boxe- shipped from Smyrna direct. The worst-infested 
figs examined were the string figs, which are. moreover, very dry 
and inferior in appearance. (See Plate III.) They make particu- 
larly easy the entrance of insects from the time they are shipped until 
the time they are purchased by the consumer, especially when kept in 
a warm temperature, as is frequently the case. After a while they 
lose much of the characteristic fig flavor. 
The figs packed in layers (PL III) and sterilized by immersion in 
hot water, especially if they are submitted to a temperature of 100° 
C. or a little above, equivalent to 212 c F.. for a sufficient length of 
time to kill all the insects, become sticky and adhere so tightly in some 
cases that it is with difficulty that they can be removed from the boxes : 
and. moreover, the individual figs become agglutinated, so that in 
separating them they tear in the middle and do not separate properly. 
The "Loeoum" and pulled figs, everything considered, especially 
where subjected to dry heat, are not. as a rule, quite so much subject 
to damage a- arc the layer figs. and. moreover, keep their flavor de- 
cidedly better. 
Samples of the best layer figs which had been treated by hot water 
were tested in comparison with " Loeoum " figj of apparently not 90 
good quality, and out of 1-1 pei>ons who tested these for flavor 13 
were decidedly in favor of the " Loeoum " and pnlled figs as possess- 
ing the best flavor. Only one person was undecided. Enough glu- 
cose is used in the layer figs which were treated with hot water to 
impart to these a somewhat sickeningly sweet taste, A little more 
glucose would give them the flavor of a confection rather than that 
oi a fruit. 
