LIBRARY. Q. 481, Revised Effective October 19, 1949
ATE PLANT BOARD
UNITED STATES DEP'RrPFNT CF AGRICULTURE
AGRICULTURAL RESEARCH ADMINISTRATION
BUREAU OF ENTOMOLOGY AND PLANT QUAPANETINE
VAPOR-HEAT TREATMENT APPROVED FOR CERTIFICATION OF CERTAIN
FRUIT AND VEGETABLES UNDER HA.IAIIAN FRUIT AND VEGETABLE
QUARANTINE NO, 13
In accordance with 7 CFR 301.13-4 (b) of the regulations supplemental
to Hawaiian Fruit and Vegetable Quarantine No. 13, the following vapor-heat
treatment is hereby designated as an administratively approved procedure
that meets the requirements for the certification of papayas, bell peppers,
Italian squash and tomatoes for interstate movement from Hawaii:
Approved vapor-heat method of treatment.- In the approved vapor-heat
treatment the fruit and vegetables are .heated by saturated vapor at 110 F.
which in condensing on the fruit and vegetables gives up its latent heat.
This latent heat is essential in assuring mortality of eggs and larvae of
the oriental fruitfly, the Mediterranean fruitfly and the melonfly, and in
raising the temperature of the fruit and vegetables evenly and quickly so as
to prevent damage to the treated products. In applying the treatment the
saturated vapor is accompanied by a fine water mist and air admixture. The
fruit and vegetables are cooled immediately after treatren-t and no wrax or
paraffin, either dry or in solution, may be used until after the treatment
has been completed. Vapor-heat treatments are approved only if the vapor
conditions within the heat treating room, the manner of stacking the boxes
containing the fruit and vegetables in the room, and all other conditions
affecting the efficacy of the treatment are satisfactory, in the opinion of
the supervising inspector, to assure mortality of eggs and larvae of the
oriental fruitfly, the Mediterranean fruitfly, and the melonfly.
In applying this treatment, in accordance with these principles, the
temperature of the fruit and vegetables shall be raised to 110 F., at the
approximate center of the fruit, in a period of 8 hours, and shall be held
at that level during the following 8-3/4 hours.
This treatment must be conducted in a heat-treating room approved by
the Bureau of Entomology and Plant Quarantine and must be conducted under
the supervision of an inspector of that Bureau, who at all times shall have
access to the fruit and vegetables while they are undergoing treatment. All
subsequent handling, including packing, grading, transportation, and lading
aboard the carrier, must also be under the supervision of the inspectors
The Bureau will approve only those rooms which are adequately equipped to
handle and treat the fruit and only at locations approved by the inspector.
While the results of experiments so far conducted have been successful, it
should be emphasized that inexactness and carelessness in using the approved
method of treatment may result in injury to the fruit and vegetables treated.
In approving this treatment the United States Department of Agriculture does
not accept responsibility for fruit or vegetable injury.
(Sec. 8, 37 Stat. 318, as amended, 7 U. S. C. 161; 7 CFR 301.13-4 (b))
Done at W'ashington, D. C., this 14th day of October, 1949.
Chief, Burea.u of Entomology and Plant Quarantine
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UtvERST' OF FLORIDA
3 1262 09314 6552