3.E.P.Q. 472 revised
Superseding P.Q.C.A. 329 and 330 Effective September 25, 1941
TITLE 7 AGRICULTURE
CHAPTER III BUREAU OF ENTOMOLOGY AND PLANT QUARANTINE
PART 301 DOMSTIC QUARAITI1E NOTICES
Introductory note. This revision of circular B. E. P. Q. 472 has the twofold purpose of bringing the citations of authority into line with the current regulations of the Mexican fruitfly quarantine, and of providing authorization for the low-temperaturc method of sterilization for the Mexicnn fruitfly for those in the citrusfruit industry in Texas who desire to employ that method. Of the two heat-treatment methods authorized in the previous issue of the circular, only one is in current use, and authorization for this treatment as specified belo7 is therefore continued with no change in method, other than the recommendation that in the use of wax or paraffine, applications of such material be made only after sterilization.
301.64-4a Administrative instructions Treatment of grapefruit and oranges for the Mexican fruitfly. Pursuant to the authority conferred upon the Chief of the Bureau of Entomology and Plant Quarantine by subsection (e) of 301.6444, Chapter II, Title 7, Code of Federal Regulations [regulation 4 of the regulations (third revision) supplemental to Notice of Quarantine No. 64, the Mexican fruitfly quarantine], the methods of sterilization specified below are hereby authorized, effective September 25, 1941, as a condition of the issuonce of permits for interstate movement of grapefruit and oranges.
(a) Vapor-heat method. Heating the fruit for a period of not less than 14 hours during which time the fruit shall be raised to a temperature of 1100 F. at the approximate center of the fruit and shall be maintained at or above that teomeratur2 for the last 6 hours of such treatment.
While no specifications as to the exact methods and equipment for obtaining these conditions are prescribed, the air within the room shall be maintained at the terperature and under the huidity conditions required by the supervising inspector. Available information clearly indicates that by the application of dry heat the required temperatures camnot be reached without injury to the fruit. To prevent such injury it is necessary to maintain a very high huidity throughout the period of treatment. In the tests where successful performance was obtained, live steam as the source of heat was applied in such a vay as to secure as nearly as possible a uniform distribution of stesam-heated air so directed as not to discharge directly on the fruit. The air temperature ranged from 1100 to 1120 F. and the air was very moist. The fruit was held in field boxes stacked four boxes high and without special means of separating the boxes in each
UNIVERSITY OF FLORIDA
3162 09314 4094
stack, The experir..ents inC.icato that the fruit should. be sterilizoC. after clri', if this is necessary, an,.. before packing for
shipaent, Vnci the cooled C-Lown to a tar.Tpraturo arounC. ]45' F. as soocn a2 possible after sterilizing. Wax or paraffine, citho~r dry or in solution -, oio-ald. not be applied. to th11is fru.iit before sterilization.
(b) Lov-to.-peraturc method.. (1) Coolin-g until the approxiuaecentor of thel fruit reaches a temperature Of 30 F. and holding thec fruit at or below that tcripcraturo for a poriod.L of 18 days.
(2) Cooling _-mtil the approximate center of the fruit roachnes te7amorature. of 3)40 F. and hoil~ing thc f vta rblo htt
poratiorc for n period! of 20 days.
(3) Coin 01 ti th -e approximate center of the fruit reaches
a ~ ~ ~ 1 tcw'aur f 5 F. and. holding th-e fruit at or below that ternpertu~~for- a iuarioOL of 22 days.
Such-- treal.tents as specified. in (a) and. (b) above are authorized in; sterilization or refrigeration plants in the-i regu1)lated. area vihich arc ,_:pprovdC by the Bureau of 'ntomology ancl Plant Quarantine. The 3-croa will arqp'ecvc only th--ose plants which arc, adequately equipped! to
-Inle ani.l sterilize the, fruit. Such-- sterilization will be clone unC~er theo supervision of inspectors of thc Bureau.. These inspectors should.
--t all times be given ac cess ste fruit wh-ile in process of sterilizaTv-ile thj-e rcs17lts of- the~ emporir..ents so far conducted. have been sucrcessful, it sol.be emphasized thiat inexa-ctness and carelessness in opeora-tion m--ay reutin inju,)ry to fruit. In authorizing the 1.ovemontof rui steilied.in accordance within th' above requirements, it is- unclcorod. tha,--t the Doipartriont ,1.0es not accept responsibility for fruit in-ji.ur-.
Donc- at TWshingArton, D. C. thl-is 13th -Lay of Septem_-ber 19)41.
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