UNITED STATES DEPARTMENT OF AGRICULTURE. Agricultural Research Administration. Oetcber 1 - Deeember 31, 1949

Transcription

1 HAWAII AGRIC. EXP. STA. Ij ENTOMOLOGY DEPT. _J UNITED STATES DEPARTMENT OF AGRICULTURE Agricultural Research Admiistratio Bureau of Etomology ad Plat Quaratie FRUIT FLY INVESTIGATIONS QUARTERLY REPORT Oetcber - Deeember, 99 ooo ^.

2 CO:.L.:ODITY TREATMENTS, Work Project I-o-5 - J. W. Balock, Project Leader LDBB_PROJECTS Ivestigatios to Develop Mortality^iir^Temperattare Curves Uder Vapor-heat Sterilizatio Ivestigatios to Develop Mortality-Tima-Temperature Curves Uder Low Temperatures To Develop a Timo-Dosage-Mortallty Curve Uder Methyl Bromide Fumigatio To Test New ad Previously Utried Fwmlgats For Use i Commodity Treatmets for ]) ~ Ivestigatios of Materials as Dios for Commodity Treatmets. Iactive. '. * Ivestigatios of the AppUeatio of Radiatio to Commodity Treatmets, Iactive i Hoolulu &ierim«ts With Accelerated Elaotros are Beig Cotiued at Brookly by Bureau Pereoel. Ivestigatios to Determie ifestatio Idices i Commercial Grade Fruits ad Vegetables Ivestigatios to Determie Commodity Tolerace to Methods of Sterilizatio Uder Siudy, ad to Determie Ways ad Ifeas of Improvig Tolerace by Appropriate»e- or Fost-Fumigatio Techiques If Foud Heeessasy (Cooperative project with the Hawaiia Agricultural Experimet Statio,) ^

3 Thirty vapor-heat experimets were completed as followss Two experimets wore ru usig a Scholar saturated approaeh to Fo followed by a =hour holdig period at Fo uder saturatio,, Fieldifested baaas ad papayas were used., Last survivor was recorded at hours holdig at F, Seve experimets were ru usig a ^aour sattarated approach to. F,, followed by -hour holdig period at HO F,, Field=ifested papaya, kamai, guava ad tomato were tested. Last «P= vivors were recorded aii hours holdig at F. Oe test was rua usig a ~hour ad"5 iute saturated approach^ followed by a holdig period of hours at U.e Fo Field-ifested papayas were used. Last survivor was recorded at hour at Fo Twelve tests were ru with reduced humidity (=. $ Ro H.) durig a -hour approach to F»9 followed by holdig at Fa uder saturatio., guava tomato ad cucumber were tested^ Last survivors were recorded at hours at F. Eight espariets were coducted with the quick ru=up maihed usig F, saturated vapor with ad without a prior coditioig period at Fo ad =5$ Ho H, Mortalities were determied by removig fruits at, * 9 ad Fo No survivors were recorded e.% 9 ad F, At U To$ mortality i coditioed fruits was ad 99o77$ i the ob=eoditio d Two low~temperature experimets with kamai, guava ad papaya were coducted at $,, ad Fo a total of separate teats Afe Fa last survivors were recorded at days? at Fep days; at Fo, days, ad at F«o daysft Thirtee fumigatio experimets with Methyl Bromide were coducted with field-ifested pieapples at dosages from =»5 lbso ad exposures from to 5 hours A total of 5 fruits were used Eggs were recorded preset, but o developmet to pupal stage was recorded i either the cotrols or fumigated fruits. The followig materials were screeed to determie value as fumigabts for dorsaliss HCK, ethylee chlorobromide, ethylee di^bromide hlor^isolp ethylee oxide, thylidee di-dhloride, oarbo tetrachloride ad ethylee di=»ohlorideo High mortalities were obtaied with ethylee oxids ethylee ohlorobromide.., ethylee dl- bromldep chlorasol ad ethylee di-ehl rid. Iffixi&a, szotamsi orchids were tolerat to hlerasol at pouds to a thousad cubic f o$ at exposures of ad hoursc

4 Studies to determie the idex of fruit fly ifestatio i commodities are summarised as follows:,e COMMODITY JJO, OF COLLECTIONS NO. (F FRUITS EJFESTATION (mature gree) 7 -. (la ripe) 9 5 (l/ ripe) 75 Tomato (mature gree) Tomato (/ ripa) 5 55 Strig baas lbs. 5 Cucumbers 5 7 Bell Pepper 9X Avocado 7 Eggplat

5 Summary - I-O-5- Pepper. ^ F^ _rapoiyhea -treatme_$., Except for slightly darkeed seeds which dc ot iterfere with the marketability of the produce, the bell pepper tolex-ated this treatmet without coditioig. It pro loged the marketable Life of the produce» Therefore, this treatmet has bee approved for this produce, Yftpor-heafr qulek ru~uo to 9 The ball pepper was tolerat to this treatmets vhich caused slight darkeig of tha seeds. This treatmet prologed tha marketability. Wha the produce was co ditioed, this treatmet reduced the marketability. Vapor-heat quick ru=»up to F. Same iformatio as for gj&ck. ru=up to 9 F* treatmet Modified F- vapor^heat treatmeta. The pepper was tolerat to the hours coditioig? & hours approach / hours treatmet. It improved the salable life of the produce. Italia Squash F» vapor heat treatmet. This commodity was tolerat to this treatmet without coditioigo Coditioig actually ijured produ&e. This treatmet has bee approved for Italia squash, Vapor-heat qulftk ru-up to, 9 FB Squash subjected to this treatmet without coditioig was slightly drier tha the utreated. Otherwise, it tolerated the treatmet, Araseads Vapor»heat otaiek ru up to 9 F. Whe coditioed for three hours before treatigp the avseado tolerated this treatmet. Vapor-heat quick ru up to F,. Coditioed or ot coditioed, the avocado could ot tolerate this treatmet. Modified U F, vapor-haat treatmets. This commodity could ot tolerate ay of these treatmets. Striae Beas ( Flat type) F- vapor-heat treatmet. Uder ordiary coditios, the strig beas could ot tolerate this treatmet. Coditioig desiccated the pods.

6 ?g.por beat quick rvm^tflg tc> 9 P.. The beas could ot tolerate this treatmet. Coditioig desiceated the pods, Vaporheat modified P. treatmets. The hours codltlol?=»apqroaeh 7 hora at }XQ F- treatmet caused tha baas to become shrivelled ad desiccated, (.Roui,t;ype) p F^ yapor-heat tygatmcmt. Except for the possible developmet of slightly darkeed scoda wldch does ot taterfere with the salability of the produce, tho <9ggplsmt tolerated this treatmet whe coditioed,, Vapor-»heat quftok rwi~up to 9 F» Whe coditioed, the eggplat was tolerat to this treatmet Vapor-heat quick ru-up to F. Whe coditioed, this commodity was tolerat to this treatmeto VflT]prhBat yoii?ied U F. treatmeta. The eggplat showed a high degree of tolerace to the hours coditioig-approach hours at Fe treatmet. F. vaoog heat treatmet. Without coditioig, the cucumber could ot tolerate this treatmet, Idicatios were that coditioig may icrease the tolerace, yapor-heat quick ru~up to 9? Same iformatio as for ^Q F, vapor. heat. Vapor-heat quick riy^up to F. Whe coditioed, the cucumber was tolerat to this treataei. Coditioig also prologed the marketable life of the fruit. Vapor-heat F> treatmet. The l/-ripe ad mature gree fruits were tolerat to this treatmet without coditioig,, This treatmet has bee approved for the tomato. Vapor-heat qwfok ruyffi "**> ^9 F- ^e la-ripe ad mature gree fruits were tolerat to this treatmet oly whe coditioed. Although this treatmet delayed the ripoig process it shorteed the marketable life of the tomato o yapoy-heat quick ru-up to F., Sara iformatio o tolerace as for qulok ru-up to U9?o ta?eatmeto This treatmet delayed the ripeiug process i the l/.-ripa fruits but it hasteed the process i mature gree f raitso

7 ii Vapor-heat modified F- treatmets. The l/ ripe ad mature gree tomatoes were tolerat to all modified treatmets. All treat mets delayed the ripeig process B except the g^ck ftpproaoh / hours at treatmet which hasteed the ripeig of the mature gree fruits. F. vapor-heat treatmets Whe the papaya was coditioed before treatig, it tolerated this treatmet. This treatmet, vhioh has bee approved for the papaya, delayed the ripeig process. Vapor-heat quick ru-tro to 9 -. Coditioed papaya was tolerat to this treatmet. By delayig the ripeig process ad by either reducig or elimiatig stem ed rot ad side rot, this treatmet prologed the marketable life of the fruit, o Vapor-heat quick ru~u to F- Eve with coditioig, => percet of the fruits were ijured by this treatmet, ypo^hej_m F, treatmets^ Whe coditioig periodp v*a icluded i the modified treatmets, the papaya was tolerat,, lt Dld Delayed ripaig ad reductio i stem ed rot ad side rot icidece prologed the marketable life of the fruit. Pieapple fo Bromide fumigatio. The pieapple vas tolerat to fumigatio with this gas at a dosage of pouds per, oubic feet for throe hours at atmospheric pressure, (Idicatios were that with the same dosage, seve hours of treatmet gave variable results.) Treatig the fruit for two hours with dosages of ad pouds per 9OOO cubi feet was detrimetal Vaor-heat F. treatmet. This treatmet ijured the pieapple. Whe coditioed, percet of the fruits tolerated this treatmet. Vapor-heat modified F. treatmets- The oly modified treatmet which the pieapple tolerated was the hours coditioig / hours approach 5 hours at F Chlorasol ftwdigatio. Fumigatio with this gas at the rate of pouds par lj> cubic feet at atmospheric pressure for to hours was ot oly harmless to the blooms, but it actually helped to prolog the marketable life of the flowers. Four pouds per, cubic feet dosage seemed to be about the my*m»i amout the Vada blooms could tolerateo Baaa (Chiese variety) feadifjled F., vapor-heat treatmets,. The baaa was tolerat to oly oe modified treatmet: quick approach hours at %» The ripeig process was slightly delayed by this treatmetc

8 I-O-5 COMMODITV. TREA The assistace of Mr. Radall Latta of the Divisio of Cotrol Ivestigatios, who Has loaed to this work project for two moths, is greatly appreciated Mro Latta arrived o October ad left o December, ad durig this period cotributed mueh work ad may soud suggestios. His reports o "Gas Cocetratio Patters i Commercial Fumigatio of Fada Flowers" ad "The Peetratio of Methyl Bromide i Orchid Shippig Cotaiers' are submitted as a special cotributio to this report. He also assisted with the methyl.bromide studies with pieapples, ad made suggestios which were icorporated i the fumigatig chamber whiah was beig costructed durig his stay Suggested chages i coectio with the temperature cotrol of the vapor=heat room are also appreciated. Dr. David Lidgre of the Uiversity of Califoria Citrus Experimet Statio arrived o December 7, He will be here for six moths, durig which time he will collaborate i all phases of commodity treatmet ivestigatios Lie Pro.ieot I«=»C"5". Ivestigatios to Develop Mortality Time-Temper ature.curves Uder Vaocoheat Sterilizatio, Data o additioal experimets with the vapor heat process were completed. Two of these were ru usig the stadard =hour saturated approach followed by holdig at F. Ssve experimets employed a four-hour saturated approach, ad oe experimet a approach of two hours ad 5 miuteso Twelve experimets were ru usig reduced humidity of -555 durig the approachp followed by holdig at F. uder saturatio. Eight experimets used the quick ru=>up method,. Ifopor-heat Sterilizatio at, F^ o ao -hour saturated approach to F, This is the stadard -hour saturated approach which was used to obtai the basic data o which the preset vapor-heat requiremets of -/ hours at F. are based. The data already accumulated o this curve are quite extesive,, butt it was thought best to cotiue these tests for compariso with the shorter approach periods ow beig testedu The two tests completed were ru with field-ifested papayas ad baaas, ad the results are show i Table lo

9 Mortality of the immature stages of g. doraalia_i papayas ad baaas exposed to vaporheat uder a S^hotsr saturated approach to. Fo, followed by holdig at F. uder saturatio (Espts. l.b. ad.bj TREATMENT FRUIT NO. FRUITS POP* NO. OF SURVIVORS MORTALITI PERCENT PROBU? Cotrol Cotrol Approach Approach Baaa X *5 O7 - x *» =/ =/ Baaa Baaa Baaa RaA Baaa Baaa Baaa Baaa Baaa ; I 9 I b 7, «««= «97.9 9o... *7. 5«7, O be»hour saturated approach to FB The objective here is to see what effect a faster approaeh period has o the mortality durig the holdig period at Fo The rate.at which the fruit is heated is show i Curve Bo Figure.. Ripe fieia=ifested papayas, kamai uts, tomatoes ad guavas were used i seve tests coducted with this method. Mortality data are preseted i Table ad Figure O

10 ^^ TABLE. Mortality of the immature stages of, dogsails i various fruits ad Vegetables exposed to vapor^heat udar a ~hous* saturated approach to Fo followed by holdig at P» uder saturatio (Expta. loa. to 7oaJ TREATMENT FRUIT HO. FRUITS ESTa POP. HO. OF SURVIVORS MORTALITI PERCENT PROBXff Cotrol it R Approach tt Hr,@ F R R Hrso@ F. R R R Hrs.@HO F. R R ft Hra.QllO F. R R R 5 Hrso@L F, R a R Hrs.@HO F. R H R 7 Hra.@UO F, R R R Hrs.@llOe Fo R R R Kamal Guava Tomato Kamal Guava Tomato Kama'. Guava Tomato Kamai. Guava Tomato Kamai Guava Tomato Kamal Guava Tomato Kamai Guava Tomato Kamai Guava Tomato Kamai Guava Tomato Kamai Guava Tomato , IO o Q i HMIJI»o MOO 9D5, , ,77,5 O o ,5 I , , 7,5 7. 7O7 O 7c

11 - 5 Short Approach to Fo Objective here was to determie how the mortality durig vapa?» heat treatmet would bo effected if the fruit was heated to F. as rapidly as possible, usig saturated vapor at F. Oly oe test was ru with this method, ad it took hours ad 5 miutes for the fruit to com up to temperature., Rate of heatig of the fruit is show i Figure, Curve Ac Field=»ifested papayas were used i this teat Data are give i Tables ; TABLE > Mortality of the immature stages of florsalis i ripe papayas exposed t vapor~heat uder a ~hour ad 5 miutes saturated approach to Fo followed by holdig at F. uder saturatio (Expt.! ) TREATMENT Nc OF FRUITS ESTe POP. NO. OF SURVIVORS MORTALITY. PERCENT Cotrol Approach Hr, F, Hra. F, Bra, «HO9 F, Hrs. UQ Fo 5 Hrs. U Fo F, 7 Hrs. HO9 F, IMP Fo 7 M$ ^ c 99, 9.5 d. Coditioig (reduced humidity) approach to Fe For commodities like papayaa udergoig vapor~heat treatmet a "coditioig" traatmet at high temperature ad low humidity is eeded to eable the fruit to tolerate saturated vapor without ijury,, At the preset time the requiremets for papayaa specify a -hour saturated approach to F. i additio to ay coditioig period, which is usually to hours at about 5$ Ro Hr The objective here is to establish a mortality curve usig reduced humidity durig the approaoh to., followed by a holdig period uder saturatio at H Fo Two types f approach curves were used i these teatso Uder Curve 9 show i Figure., the fruitb were exposed to a atmosphere of HO F, ad 5OJ R. Ho for the first to the fifth hour., ad the to a temperature of to aad 5OJ R. Ho from the 5th to the th houro It was foiad tha* at reduced humidity it was iapossible to raise the fruit closer tha or F, to that of the room temperature. Uder Curve E, Figure, the fruit was exposed to a atmosphere of F. ad 5% Ro B. for hours, after which the humidity was raised to saturatio^, but the temperature was maitaied at the F. level. Approximately 5 to 5 miutes were the required to brig the fruit to F. Twelve tests wero completed with this procedure, usig field-ifested papayas, guavas, cucumbers ad tomatoeso The results are give i Table ad Figure O

12 ,ri,_,^, TABLE, Mortality of the immature stages of D. dgggalla I fruits ad <sagetabls exposed to vapor-heat treatmet uder a»hour approach at &-5Q% R.H. followed by treatmet at F. i saturated vapor (Expts, l»l, Cs A.) TREATMENT FRUIT FRDXTS POP.. so: of SURVIVORS mmm PERCENT PROBHJ Cotrol R Approach ti lhr,@h F, it ft Er.@l F. R o Hrs9@o F. Hro@ FP ft SHrSeeilO?, Hro@O F. THra.SXlO?. SHrSoQllO?. Guava Tomato Cucumber Guava Tomato Cucumber Guava Tomato Cuoumber Guava Tomato Cucumber Guava Tomato Cueumbor Guava Tomato Cucumber Guava Tomato Cucumber Guava Tomato Cuoisbsr Guava Tomato Cucumber Guava Tomato Cucumber es «. 5., 5. O7 7.9, 7 9O7 77,9. 9, 97, 5,79 99, 9o? o o 5,. 5, O7 5, 5, o U O O7 7O5 7, CDoeca «-» 7,5 CDOOC9. Q9CCO '" ""

13 Tcx ma iztdr a j li IS p ipmxrrcxi '. s it mxecdd ±mr- ) _J.' ^ :._._ f '. rri....'_. -:-!. : 5 r- '< llj l. I >! ' rri CTD BEL if* j+taxrii e Xj. : h t ^T ^ ljlx: - I, ' I j - -i T~ H - fl-h fflfflffl ^ TTrfKTTTP i -JJJ-U? xii [T-ltt r xxi H-- B±u- -. LJ j! t M I "I 'I I I. XL LJ I --} I....-, i±h± "rqj±± -.- -, _Z j-:. - tffl-tffi i i itht "H f-h" ~r O j_ ill '_U-^ m±ffttb$ r JJ U_ J ".ll.-ll j,, XET Qi "Trr"'." : J-LJ - -M- ~ i h- HE ^

14 * X Fig,* * Mortality of D. dorsaiis eggs ad larvae exposed to vapor-heat at IQ*> F«followig a -hour saturated approach Fig, * Mortality of D. dorsalie eggs ad larvae ez to vapar-heat at F. followig a -hour approach at O-5G? R«HD 9. D > I Eh Ti i J.V.fc hp-.tki,...:.;. i. r. [ ] Exposure (Hours) &t F Exposure (Hours) at * F.

15 o Vapor- ht»at Eight experimets were a usig the quick ru-up method with F. saturated vapor., with ad without a prior coditioig at F. at 5$ R. H, The experimets were coducted with rips, field-ifested papayas. The mortality i the coditioed fruits is much greater tha those which were subjected directly to Fo without coditioig, eve though both lots were raised to the same fial temperature. Results of these tests are mueh i lie with those reported i the last quarterly report for Experimets =9, I these tests also, a coditioig period of hours at FV ad =5$ R, H, reduced the mortality. The eight tests fcsr the quarter are preseted here separately i Table 5, but the results will bo combied i a mauscript ow i preparatio, TABLE 5o Mortality of.^&i ggs sad larvae i ripsp field-ifestedt papayas exposed to vapor-heat quiek ru»up i saturated vapor off Fo with ad without coditioig for hours at O~5OJ R.H. ad F. (Expts, 99-), COHDIPIOHED NOB-CONDITIONED Temp, No. Fruits Est. Woo of Survivals Mortality Percet Noo Fruits Eat, No. of Survivals Mortality Percet , , ? Lie Project I"O~5=>., Jveatlfifltlos. $QrJsyrelp_p Mortality Tits-temperature Curves Uder Low.T^mpprajures., Four reefer boxes '-7" x 7i~5&- x &&" high, obtaied as surplus from the Davy, were recoditioed ad set up at the rear of the Dole Street laboratory. It \*as late i November before they were completely istalled ad adjusted, ad it was possible to ru oly t«o taats 5. each box. The rooms were set to operate at,, ad F. The test fruits used for determiig mortality were rips field=ifeated papayaa (very lightly ifested) 9 guavas ad kamai uts. The fruits wero radoriised i scree trays ad held i the reefers util the temperatures of the fruits reached the reefer temperature. This usually took to hours, depedig o the fruit. Holdig times wore computed from the time the fruits got dow to temperature, ad removals were made after,,,, ad -day Itervals at each "temperature levej.. At F, last survivors were recorded after days' holdigs at F, oe survivor oame through i kaiai uts after days; at Fo six survivor were recorded after days$ ad at Fo B there was o survival beyod the -day iterval. These results ore variable/ but the data are ot very axtosive. Details are give i Tables '7 to ad Figures ad 5,

16 Mortality of th immature stages of D. doraalls i fruits held at F«EXPT. NO. FRUIT tt tt tt Kamai Nut it tt ti Kamai Nut tt ti tt Gua^a ti tt it Guava f! tt tt it ti HOa FRUITS i i EST, TMTSS-* TATIOH 5? ? ? 9? ' 9 9 EXPOSURE DAJS Cotrol Cotrol Cotrol. "Cotrol Cotrol Cotrol NO, SURVIVORS 5 5 5? PERCENT MORTALITY 9O5 9O5. 9O9 99.,57 O 99, 9. 9O7 97. PROBTT?a 7. 5O9 7c 7, O5 7, O.9

17 TABLE, Mortality of the immatisre stages of JQ. flffrsa?.l i fruits held at, F. EXPT, NO. \ NO, i P!!»!»lf r K tr IV tr tt Kaai Nut Kamal Nut ff it Guava r? t> :? li Guava R " EST INFES= TATION EXPOSURE DAYS Cotrol Cotrol Cotrol Cotrol Cotrol Cotrol HO. SURVIVORS PERCENT MORTALITY, 9,7 99, 99, 9, O5 9, 97O PROBIT S..9 O 7,9 7O5.,9 7O O9

18 'a Mm Mortality a? tfce ibe.turs stages of JL doraalla i fruits held at ESPT HO. FRUIT Papaju «It t: rt it rt tt Kaai Nat K Kamat Nut ti «tt Guava» «tt tt Guava tt tt HO. FRUIT{ ' m ess, HFES- TATIOH , EXPOSURE DAS :> ts :i Cotrol. Cotrol Cotrol Cotrol e Cotrol. Cotrol HO. SURVIVORS o 9 o 5 99? PERCENT MORTALITY 5.5. O 9o 99e7 C9CM 97c 5 o 9O 9, PROBIT O 7O O9 5o, 7,.

19 TABLE Mortality of the Imaiasre stages of D. doffsalia A fruits held at F. EXIT, NO.. I'RUTT rt tt tt tt ti KeaaiHut it rt!t t? Kaaai Hut it tt Guava tt tt Guava tt it. IT rr NO. FRUITS EST. UJFES- TATIQN EXPOSURE DATS Cotrol Cotrol Cotrol Cotrol Cotrol Cotrol NO. SURVIVORS PERCENT MORTALITY OMDC* ooea = ' 9..7,9 O 97. 9, 9a..5 99, PROBIT e 5c5 5c9. 7, 7al o 7 5 7O5

20 - - Fig* A<> Mortality of D. dorsalis eggs ad larvae at low temperature» papaya kamal guava J J f Log Refrigerated

21 - 5 - Fig* &q Mortality of D. eggs & larvae at low temperature. B * C O kamai guava Log Refrigerated

22 Figo 5* Mortality of the Immature stages chlorasol at lbsc/ ft.- of ]), i keijiai wits followig fumigatio with Lie A hour exposure Lie B» w

23 ~ 7 - I,ie Eftojget I^f^^g,, Tp Davelop_a Tiroeg-Doaage Mogiba^ty Carve Uder Methyl.Bromfld^ Publicatio. The work o this lie project was limited to studies o (.) Fumigatio of Pieapple, () 'Gas Cocetratio Patters Obtaied i Commercial Fumigatio of Foda Blowers, ad () Peetratio of Methyl Bromide ito Orchid Shippig Cotaierss ' These studies were coducted at atmospheric pressure i the Territorial Board of Agricultural ad Forestry's small vacuum chamber of 5 eu. ft. capacity, sice the laboratory fumigatig chamber was uder repair It has bee repeatedly stated that pieapple caot be classified as a good host, eve though o occasio very heavy egg populatios are foud i some fruits uder very special coditios. However, may of these eggs do ot hatch, ad if they do, the larvae almost ivariably die shortly after hatchig uless the fruit is shelled. I a attempt to establish t!ms»dosage=-mortality curves, tests were ru usig dosages of,, ad 5 lbs. per eu» ft. at hours? ad lb, dosages from to 5 hours* The fruits used were field collected from locatios where ifested pieapples had bee foud i the past. I a attempt to cocetrate flies ad Icrease the chaces of obtaiig ovipositio, actively fermetig pieapples were o several occasios placed i the plots where the fruits were picked, ad fruits were harvested whe fully ripe ad more susceptible to fruit fly attack. The fruits were shelled immediately after fumigatio to permit optimum developmetal coditios for ay eggs or larvae survivig fumigatio. Populatio estimates were determied from a radom sample Gomprlslag about 5% of the total. These were shelled ad held over sad uder coditios Idetical to the fumigated lots. I spite of this, o survival was recorded i either the fumigated or cotrol lots of fruit. Presece of eggs was oted I each lot of fruit by breakig apart fruit at the eyes, but o exact cout was made of the umbers, although these war ot high. The results are preseted I Table llo

24 -. Gas Cocetratio Patters Obtaied i Commercial;i Fumigatioof Vada Flowers» (by ft. Letta) there have bee recurrig reports of ijury to Vada flowers due to the required methyl bromide fumigatio. I order tc determie whether or ot uequal performace of the various fumigatio chambers used i this practise was resposible, gas samples ware withdraw from each chamber durig a routie fumigatio ad aalyzed. Gas cocetratio curves were obtaied i this maer for the followig chambers: ffe.chjqug Territorial Board of Agriculture & Forestry, Hoolulu cu. ft. vaauma chamber 5 cue ft, vacuum chamber Fumigatio room # (5 cu ft.) Territorial Board of Agriculture & Forestry, Hilo Chamber #L, 7 cu, ft. Chamber #,? cu. ft Huuau Orchid Garde, Hoolulu (5 cu. ft*) Crossley Floral Co.p Hoolulu (? cu, ft.) Flowers of Hawaii, Hilo (5 cu. ft,) The method of determiig methyl bromide cocetratio was by ethaolamie hydrolysis ad bromide determiatio by the Vblhard method as described by Steger, Shrader ad Beshtegoor, 99 (lad. ad fig. Ghem. Aal, Ed, Hs».)o The samples wera take by drawig gas from a chamber ito evacuated milkbottxea i which a small amout of afchaoxamie had bee placed before vaeuatio,. The sample was allowed to stad at least miutes to allow absorptio of the gas by the ethaolamie,, The bottle was the washed dow with distilled water, acid, ad a idicator added,, A excess of silver itrate was the added, ad back titrated with ammoium thioeya&ta, The supply of ethaolamie available at the time of these tests was partially hydrolyzod, ad the recovery was about 5% lower tha that obtaied later with fresh ethaolamie However, for the purposes of compariso, this error did ot iterfere,,. gqmigsttio Procedure The procedures used are fairly uiformo The dosages are measured as accurately as possible, either by measuremet i a graduated dispaser,

25 by weighig, or by usig l lb. eas. With oe exceptio, the methyl bromide is discharged ito a pa from which it is allowed to volatilize I the large s»oom of the Territorial Board i Hoolulu, the methyl bromide is discharged ito the circulatio duot as a spray just above. the blower, where it is iaediately volatilized by the rapidly movig air, The exposure periods are carefully timed to the miute. The temperatures are kept as ear 7 F. as possible. For this purpose the* Nuuau Orchid Gardes recirculate the air through a coolig uit The Territorial Board chambers i Hoolulu, ad the Grossley Floral Compay placed cakes of ice i the chambers i frot of a fa. The chambers 5jei Hilo take advatage of prevailig temperatures but use ice whe ecessary* All fumlgators use meas to raise the bigraidity i the chamber* Needle type vegetable sprayers are used at. Nuuau Orchid Gardes ad Crossiey Flora?., Wet sacks ad meltig lee provide moisture at the Territorial Board chambers,, The flowers uder fumi gatio are either i trays of water or have their stems wrapped i wet cotto* They are placed out of the direct air curret from the blowers of fas* Each chamber is periodically checked for leaks with a halide leak deteetor, ad kept i good coditio. The gas cocetratios foud i the various chambers are give i Table (Lj, ad the same data are preseted graphically i Figure (L.) for easy compariso,. TABLE (L.) Amout of methyl bromide recovered from commercial orchid fumigatio chamber at various periods durig routie fumigatios. CHAMBER OUNCES OF METHYL BROMIDE PER GIL FT. AT TIMS INTERVALS OF 5Ml. Mia. 75 iae =/ Hr. 5 aw. ft. vacuum, TRftftF «u. ft. vaeuum, TaA&F. 5 eu. ft. room, TBASF «/ Crosaley Floral Chamber #, BASF, Hilo Chamber #, TBAfiF, Hilo Flower of Hawaii, Hilo Nuuau Orchid Garde 5, o..,.5. ZaS 5O.. oo 5c 5«. O,^ oo, 5,, 5O o O.7O.., o This aalysis ru with f&aah othaolamie, iterval of miutea

26 U a> a ta < o o Eh O SO TItfE ELAPSE (Miutes) Fig. (!» ) Cocetratio curves for the vsrious ftuigatio chaoiber, based oa the date i Table.

27 Discussio The performace of the various chambare ca be compared by referece to Figure l It is Immediately evidet that with the exceptio of the 5 cubic foot roomp all fall withi close rage of each other i respect to the average cocetratio preset. This is best see by comparig the cocetratios at miutes. The cocetratios at this time period rage from to O ouces par cubic feet* Cosiderig that those are all sigle tests of the respective chambers^ ad that experimetal error ad errors i dosage ca ba expected to cause a variatio i the cocetratio readigs of at least oe ouce, tills is a very arrow rage of vari atio; ad is very satisfactory. The geeral slope of the curves from the Q~miute to the =/ hour periods is also very satisfactory, ad is uiform i most istaces. This alopa is caused mostly by absorptio; with some alight loss by leakage. The low readigs at the 5 miute period for the chambers at Crossley's, Flowers of Hawaii, ad the two TBA&F chambers at Hilo ore due to isufficiet evaporatig space i which to volatilize the methyl bromide. It is recommeded that the evaporatig pa ito which the methyl bromide is discharged have a area of approximately oe square ich for each cubic cetimeter of liquid methyl bromide. The pa i the chamber at Nuuau Orchid Garde cotais square iches (" x "), for cubic cetimeters of methyl bromide ad it works very satisfactorily as ca ba oted i Figure where almost all of the methyl bromide had volatilized at the 5»oiute period. Steps to correct this deficiecy haw already bee take. The decrease of. ousea/looo cubic feet betwee the <=»l/ ad hour periods i the Flowers of Hawaii chamber was pricipally due to loss of gas. Ivestigatio showed that the motor shaft o the circulatig blower was ot sealed where it etered the blower housig, Sioe the gas is recirculated through a duct system outside of the chamber, there was a small but persistet loss of gas at this poit. This was colled to the attetio of the operators ad a simple method of sealig was suggested. Tha rise i cocetratio i the Hilo # chamber betwee the -/ ad =l/& hour periods was apparetly a error i aalysiso ' The large room of the Territorial Board i Hoolulu showed a low cocetratio i the first test. Efforts ware made to discover the cause of this ad correctios were made. The data i Table ad the cocetratio curve i Figure for this room represet the best co cetratio obtaied? after clamps were fixed to the doors to pull them togethor where they overlap at the ceter, ad after the room had bee remeasured ad the dosage adjusted. I additio* this aalysis was made usig fresh ethaolamie so that the recovery was about higher tha i the other tests preseted hereo

28 - - It is evidet that the cocetratio obtaied i this room is ot o a par with the other chambers used for Vada fumigatio. Theliitial cocetratio is low, idicatig some miscalculatio i dosage rat or i measurig the dosage, aid the rate of loss is high, due pricipally to iability to effectively seal the double doors. It is apparet that ijury to flowers is ot due to higher coce tratlos i some chambers tha i others. Where opportuity permitted* some of the chambers were tested two or more times. It was character istic that the later aalyses were almost idetical with the oes reported here, so it is assumed that the performace of each chamber is costat of mifttfrrl Rromjde ito Orchid Shippig gggfol^fll-, (By R. Letta) The curret practice i the fumigatio of ffada flowers is to place the flower i ope cotaiers or trays for fumigatio. Followig treatmet} th flowers are packed for shipmet i a screeed eclosure uder supervisio of quaratie ispectors. If it were possible to pack the flowers prior to fumigatio much tiro ad effort could be saved. Tests were made to determie the rate ad amout of peetratio ito typical shippig cotaiers; to explore the possibilities of fumi gatig packaged flowers I these tests gas samples were withdraw from the fumigatio chambar ad from the iterior of the packages. Previous experiece had idicated that withdrawig several samples from the same cotaier did ot particularly upset the rate of gas peetratio. The aalysis techique was the same as described elsewhere. Pour types of boxes were used. These were tested i various ways, such as fasteed, sealed, ad wrapped i a heavy uglazed Kraft wrappig paper, without ad with trays. The four boxes were as follows:. A corrugated box used by Flowers of Hawaii, " x " s wjt t which holds - small -doze size flower trays tightly fitted.» A large corrugated box used by Crosaley Floral Compay, s " x lstt. This box has a lid deap that is taped o with six strips of paper tape. It holds. large -flower trays,. Cardboard box that holds four l~doze flower trays. o Corrugated florist box " x " x U ofte filled with flowers ot i trays, also with a lid />." deep that is taped o. Requits The results of aalyses to show the rate of peetratio ito these boxes uder various coditios ad the rate of aeratio followig fumi gatio, are give i Table (L) These data are preseted graphically i Figure (L.) for easy compariso.,

29 - Peetratio TIMG ELIPSB (Miutes) Aeratio Fig«(L) Cocetratio preset iside shippig cotaiers durig peetratio^ ad dupig aeratio«

30 TABLE (Lft) Cocetratio methyl bromide preset iside shippig cotaiers durig peetratio ad dtirig aeratio. TEST CONTAINER # (Corrugated box x PENETRATION PERIOD, i 5 i z &-/") (Mirrss) cio 75 9.J.SL AERATION 5 PERIOD (MINUTES) U5 Empty, sealed Sealed, wrapped i paper With trays With trays O > U. e 5., O C. j^t ^j,. c. 5,,, 7O o,, e c 7, O! # ( Crosslev* large box) 5 7 Empty, o trays With trays With traya ad foliage,. e, 5. O a 7. O O. / 7cO O. 5O. $ (Cardboard box* wradad) boxes with traya, wrapped o 9* * #& (Florist box) 9 With foliage trapped i wax paper /.,, 7. /,.. / ^miute period. g/ Extrapolated^

31 Discussio It was demostrated that methyl bromide would peetrate either corrugated board or cardboard cotaiers, ad also heavy uglazed Kraft wrappig paper, The rate of peetratio varied with the amout of iterferece preseted by each cotaier. Peetratio ito various cotaiers or packages ca be compared by referece to Table ad Figure There was a direot correlatio betwee the rate at which the fumi~ gat etered a package, ad the rate at which it dispelled durig postfumigatio aeratio. A slow rate of peetratio was associated with a slow rate of aeratio; a fast peetratio with a fast aeratio. It is geerally demostrated i Figure that if the gas cocetratio at ay time period durig peetratio was added to the gas cocetratio preset at the same time period durig aeratio, the sum would approsi~ mate the cocetratio i the chamber durig fumigatio. It is proposed that advatage be take of the above fast, to fumi gate orchid flowers flfter they are packed ready for shipmet. Total fumigatio effect was calculated for items 7 ad i Table o flowers that would be i ope cotaiers ad oes that would be packed i shippig cotaiers such as tested i these two istaces. The total effect oa be expressed as a cocetratio X time value, desigated by the symbol Ct, where the average cocetratio i ouees/looo cubic feot is multiplied by the time i miutes. These calculatios show that the total effect withi the packages? wherei the cocetratio remaiig durig the aeratio period compesates for the period durig which pee tratio is takig place, to be equal to the total effect i the chamber, calculated as follows for a l/.»hour fumigatio period: Ct value for Ct value for chamber chsmbor Tast #7 9 ~ 7 Test # 5 a The type of pacjcage used will ot iterfere with the fumigatio of flowers already packed ad sealed for shipmet, sice alov; peetratio ito a package will be accompaied by slow aeratio, ad fast peetratio by fast aeratio. The exceptios to this would be flower trays placed i sealed cellophae evelopes. Peetratio through sealed cellophae is practically il. The gas aalysis tests would idicate that the flowers would ot be exposed to more methyl bromide i this process tha i fumigatio as ow practiced. I the tests made it was idicated that all gas would be goe i from -9 miutes. However, trial tests should ba made with cotaiers packed by each shipper before this practice is adopted.

32 TABLE II. Summary of Methyl Bromide fumigatio of pieapple made? atmospheric pressure. TEST NO. OF FRUITS DOSAGE Lb.AO%t, EXPOSURE HOUR survivors!/ U is 5 7!> Coatrel Cotrol Cotrol. Cotrol Cotrol Cotrol»=> *=>«5 CUD 5 OTMK 5 or o Survivors baaed oh holdig pieapple shells i holdig boxes ad recordig developmet to pupal S far as determiig fumigatig dosages, the above data give absolutely o iformatio. I eaoh experimet lisl.ed above, th& presece of egga wae defiitely established, but o accurate couts ware made. The shells from 5 ufuiigated cotrol fruits'were held ad i spite of the fact that eggs were preset i Bach lot, ad that the chaces of larval developmet ar«; greatly icreased by shellig tho fruit, ot a sigle larva developed. This would lead to the coclusio that eve uder improved coditios pieapple must still bs cosidered a poor developmetal medium for

33 7. Pro^eet I"O? A,. T_o Tost New ad Previously Ptrled Fumigats Fax; Uae i Coaaodlty Treatmets for jgc ^g gamg Testig of a limited umber of available materials was cotiued i four f$o fumigatig chambera These ware first sealed with gummed paperp but because of fear of leakage9 the chambers were altered so that the lid could be fasteed by tighteig a series of wig uts agaist rubber gaaketigo Followig a desig prepared by Mr, Radall Latta, a steel drum " deep x -/" i diameter was coverted ito a fumigatig ohambar of 7O5 cubic feet capacity, equipped with a water-seal lid. This proved to be a cheap ad efficiet chamber for pilot testig. All chambers were fitted with small electric fas Field-ifested kamai uts were used for mortality determiatio,, Blooms of V &d& t g Q&lffl were icluded to determie tolerace to fumigatio, ad these were tured over to Mr, Akamle, Because of the relatively high boilig poits of some of the materials tested; it was ecessary to resort to various methods for obtaiig immediate volatilizatio,, The two most successful methods used were impigig the test material o heated porcelai crucibles, ad the use of ickle crucibles of 5 mi,. capacity woud with Nichrome wire for electrie heatig*, aad covered with asbestos for isulatio. Use of a outside switch ad a predetermied heatig period assured complete volatilizatio without excessive heatig of the chamber. A roam was furished by the P<,R»I<, for these studies Temperatures remaied costat betwee. ad F. without ootrol. The followig materials were tested; HCN (geerated from NaCH)p fithyle chlorobromidep ethylee di-bromidep ohlos-asol, ethylee oocidep ethylidee di»chlorlde9 oa^boss tetraohloride9 ad ethyleme di»ehloridec A total of experimets ivolvig separate tests was coducted. Results a?e give i Table. Dosages per ICQO euu ft. are as pousads uless otherwise stated^

34 Mortality of the immature stages of dorsal, jla i kamai fumigated with various materials uder ad at temperatures of to Fo field-ifested sure TEST MATERIAL DOSAGE EXPOSURE HOURS INFESU TATION NO, SURVIVORS PERCEMT MORTALITI 7 HCN IT tt / oz, / oz , 9,7.9 HCN Ethylea hzoyobromids A/». os..9 lbs, ct b, jo to , 5, MO Ethyl^aa dibspsaid it lbs. Ibe, lbs. XL HCN tt / as. / oz, OO , 75,77, Chlorosol r? O lbs,, lbs. c lbs c. Ethyleao oxide ml. y m. 5 mla ,7 u HCH it oa» os. 7,5 7o 5, 5 Cblorasol r O lbao OQ lbso, lbs ,7 a. Chlorasol Lb, lbs. lbs Chlorasol u tt lbs. lbs. lbs O 99,

35 9 TABLE (Coat'd; TEST MATERIAL DOSAGE EXPOSURE HOORS ESTc INFES TATION SURVIVORS PERCENT MORTALITY Chlorasol lloib/ I5 bo. lbs T Chlorasol R Chlorafiol. lb,, lbs» lbs., Xb,, Xba., lbs. «lbs. CM 5 5. U 9 97, » 99o. Chlorasol lb, lbs, lbao lbs, ,9 Chlorasol b, lbs, lbs. lbs. Chlorasol I!,5 b, lo lbo, lbs o 9,5 95, Chlorasol R lbad lbs, Iba, Chlorasol,5 lw. lb. lbs ? 9, 9, 99o Chlorasol R lb. lbs, IbSo 75 9,5 9, 7 Sthylidee R lb, lbs, lbs O ao ,5 7,

36 TABLE (Cot'd) TEST MATERIAL DOSAGE EXPOSURE HOURS EST. INFESc TATION NO. SURVIVORS PERCENT MORTALITY Chlorasol lbs, lbs. lbs. 5 lbs , B9 9 Chlorasol 5 & S.bs (Tolerace test o &S&&SI oly.). Ethylldee di-cbloride 5 & lbs. (Tolerace test o is&j&lm oly.) % Chlorasol. lbs. lbs. lbse 5 lbs. 9JI * 99, 9C5 Chlorasol lbs. lbs. 5 lbs. lbs , 97o9 99,,7 Ghlorasol tt lbs, lbs. 5 lbs Ghlorasol it lb lbs. lbs, lbs o 99o 99o 5 Chlorasol b. lbb. lbs. 7 9O Chlorasol lbs. 5 7 Chlorasol lbs. 5 lbs o77 Ghlorasol Carbo tetra= chloride Ethylee di ehloride lbs. lbs. lbs. ss

37 - TABLE. (Cocluded) TEST MATERIAL DOSAGE EXPOSURE HOURS ESTo IHPES=. TATIOH H SURVIVORS. PERCENT MORTALU] 9 Ethylee di-ehloride Chlorasol Carbo tatraohloride lbs. lbs. lbs.? 7 97*99 9* 5,7 Carbo tets?a~ ohloride lbo Ethylee di~qhloride Chlorasol Ib. lb 7 7 9» 9.9 a Chlorasol Carbo tefcrashlorlde lbs., lbs. a 99o9 -. EthyXe diehlsrid lbs. 9O ae HaCH par Oa. NaCN par m. pap looo Fuiigats which shoved some promise were ethylee oxides ethylea ohlorobromidej othylee dibromide, ehloi'aaol, ad ethyloo di»ohlorldoo Tha ab&v metioed aiaterials were qvdte offeetive ia destroyig immatiure stages of fi, <for.iaia ia kamai ute, a thi-pulped fruit The poetratio i larger fruits is profelbiiatioalj, aa is also their effect o fresh fruits ad vegetables. Tolerace i the cocetratios used was tested o Sgfi^S SM^M blooms* ad except for chlorasol ad ethylee dibroraidop ijury was recorded, Chloraaol appeared quite promisig i these prelimiary testsj, aspacially sie HgjjdJl blooms appeared to tolerate heavy cocetratios of this ftaigat The two compoets of ehlerasolp ethylee di»ohloride ad oarbo tetrachloride^ wer@ tested separately, ad i oomparlso with chlorasol. The results idicated that oarboa tetra=» ehloride wao ieffestive, ad that the effective material i this miadaara was ethylee di«ehlorideo Further details o tolerace will be foud i Akamie's reporto For coveiece the ohloi&sol data have bee grouped i Table. ad i Figure The tightess of the small test chambers used was questioable, ad more precise tests of these materials will be made i a completely gas-tight, alr»coditioed fumigatig chamber whieh has sice hse costructed. With the help of Dr. Lidgre^ as may materials as tsa be obtaied will be tested i a series of small pilot chambers of improved desig to scree out the promisig oeso

38 TABLE Summary of the fumigatio tests with ehlorasol DOSAGE POP. HOURS EXPOSURE SURV. MORTALITY. PERCENT PROBIT POP. HOURS EXPOSURE SURV. MORTALITY PERCENT PROBIT, ,5. 9 9l.5 97, *7 79C o O 9 97,7 7,,. 7 99,5 7, ,9 7O? ?O7 5 99o9 7O = Id& Prompt ^q=.^7o Ivestigatios to Determie Ifestatio Idieea Aq ggmmerclal Grade Fruits ad Vegetable^. The studies-to establish ifes tatio idices for fresh fruits ad vegetables origiatig from Hawaii were udertake for the purpose of determiig fruit fly populatios vhieh might be expected i export grade commoditiesc These populatio estimate could the be used,to calculate a treatmet severity sufficiet to destroy all fruit fly preset ad to prevet the trasportatio of ay live stages to mailad areas. These studies were first started with papayas o Jauary, 99O Sice the avocados, cucumbers, strig beas (flat type), eggplat, bell pepper, ad tomatoes were added. It is realized that the establish^ met of soud ifestatio idices ivolves may factors, such as differeees due to seaso, locatio ad variety. As much as possible collectios have bee made to iclude represetative platigs from importat producig areas at differet periods. Th@ questio of varietal differeces is much the most diffioult questio. With the exceptio of papayas, ad eve here there may be strai differeces, although they are all classified as solo types, there has bee o stadardizatio of varieties for export. Nevertheless, a attempt has here bee made to get these studies uderway V '

39 with the hope that some of these questios may be settled alog the waya The avooados used i these studies were obtaied by arragemet with Mr, Powell of the Territorial Board of Agriculture & Forestry, ad were shipped from Hawaii ad doated by Koa Producers Co-op, Mr. Powell was also istrumetal i obtaiig some of the bellpepper used i this work, ad has made arragemets for obtaiig susoii squash ad the roud type of strig beas, He has bee very helpful i may ways. The rest of the produce was purchased oa OahUj ad was obtaied directly from the growers at the Ideatios metioedo Ifestatio was determied i the usual maer, by plaoig the fruits over sad i metal holdig boxes. TABLE Fruit fly ifestatio i 9 papayas from 7 colleetios o Oahu from Jauary to December, 99, fifltj WPTCIN wv-uuciwjl.luli rtaqvp MU. i 99 TiVflT TPV ifuwiuixjlx ti\ja FRUITS INFEST. PUPARIa JSISu&iJcwiwCi PORSALIS CIICORBITAE (a) MATURE GREEN PAPAYAS 5? 9 5? Off~grade fruit.! - -9 =5 - Kallua it - -5 Xoko Head = Kallua 5= 5» = - = = 7- = ~ 5 Koko Koko Koko ti Head Head Head - 9-9= Kailua tr Waimaaalo = - =7 - Waikai Koko Head Kahuku Koko Head mmm9m9 5 5 L o TOTALS 7

40 TAHLE. (Cot'd) COLLECTION (b) qijart DATE 99 ER=RIPE = - = =9 f»5 = LGGSLITI PAPAIAS Kallua R ti Koko Head Kahuku Koko Head TOTALS NO. FRUITS J 5. INFEST, NO POPARIA EMERGENCE DORSALIS COCURBirAE Q a (o) HALF-RIPE PAPAIAS = = - Kailua tr tt TOTALS SL_ 9 9

41 TABLE Fruit fly ifestatio i tomatoes from collectios o Oahu from August 5 to December? 99. COLLECTION DATE 99 (a) MATURE GREEN INFEST. EMERGENCE LOCALITY NO. No fruits PUPARIA DORSAI^S CUCURBITAE FRUIT (H.AOEOS, Hybrid 575) 5 -? = -7 = = Waim&&lo ti IT Waialua Waimaalo P 7 TOTALS (b) QUARTER-RIPE FRUIT (H.A.E.S. Hybrid 575) Waimaalo ' P- TOTALS 55 TAHLE. Fruit fly ifestatio i pouds of strig beas (Var. Lualualei) from collectios o Oahu o October ad, 99O COLLECTION DATE 99 LOCALITY NO. FRUITS INFEST. NO. PUPARIA DORSALIS EMERGENCE CUCURBITAE - - Kailua i - -=. 57 TOTALS 5

42 TABLE Fruit fly ifestatio from 5 cucumbers (Burpee hybrid) i collec tios o Oahu from October to November, 99. COLLECTION DATE LOCALITY NO. FRUITS NO. POPARIA gorsalis EMERGENCE CUCURBITA - = -7 Waimaalo Laiemalo Kahuku 5 ML iz IS TOTALS 5 7 TABLE Fruft fly ifestatio i 9 bell pepper from collectios o Oahu from October to December 9? 99. COLLEC TION DATE LOCALITY NO, FRUITS VARIETY Ifest. o. PUPARIA DDRSALIS EMERGENCE CUCURBITA$ =? = = -9 = - = =9 Waiiaalo Hoolulu Produce Mkt, Kahuku Hoolulu Produce Met, Kahuku Kahuku Waialua Waisaalo Kahuku 5? 5 J&5 World Beater Calif. Woder ft ft ti tt ft World Beater Calif, Woder 9 a X. 5 5 TOTALS 9 5 5

43 A".' TABLE 9. r Fruit fly ifestatio i avocados from shipmets from Hawaii from October to Decembar, 99. COLLECTION DATE ; LOCALITY HO. Fauirs INFEST. HO. POPARIA florsaljs EMERGENCE GDGURBHAE = =7 - Koa Kawaihai TOTAL? TABLE Fruit fly ifestatio' i eggplat (Blade Bea o Oahu, October ad Decembsr P 99. from oll@@tios COLLECTION DATE LOGALITX NO. FRUITS INFEST. NO. EMERGENCE PDPARIA DORSALIS COCURITAE - - Waimaalo Eipapa 5 ASS TOTALS

44 to Mathods of Sforilfoatio Ueg-tadx;_ag-fe> Msas of Jm^^XiR^olm^}S^JLMm^WJ ^SS^r a? PPPV&Hlj.g MgB Teokoiaqsa_iLFoiUid_l^SSs»asr, (oop«rative project withw toe Hawaii Agricultural Experimet Statio.)*, Erest K. Aki Akamie. The fllwi followig is a resume of the studies made dux-ig tbe period July to Deoembar, 99, o the toleraae of the various commodities to treatmets required for destroyig; the Orietal, fruit ily* The frulta aad vegetables used i these studies ware ca&lected by the Fruit Fly Laboratory, Bureau cf Eto-clogy ad Plat Qtfaaratief. So Departmet of AgriciCtice, ed by the Marketig Dixlricm, Ter ritorial* Boarcl of Agriculture ad Forestry. The treatmets here uder discussio were plaed ad «cceouted by the Fruit Fly Laboratory except for a ff-at? vapor-heat tests to test coiieoaroial applicatio at the Aloha Faps.ya Compay* Tolerace Btudi.es o these treated produce yere the coducted by the Departmet, of ELat Physiology, Uiwrsity of Hawaii Agricultural Exoerimet Statio, with the assistace of the Fruit Fly Laboratory, Marketig DivJ.sioi Territorial fcard of -Agriculture ad Forestry ad the Aloha Papii^ra C Tha orcliid bloueois -,«re obtaied from the Nuuau Orchid Garde ad from the Mid-Pacifi«Horticult-aroi Establihmet ad treated by the forar establij.bhmer^ the Territorial Boai'd of Agriculture ad Forestry, ad by the Frt'it Fl;r Laboratory,, Observatios o the tx-eated blossoms uers made by r,ha Deisertwet of Slat Phy«iology, raai\rerg.ity of Hawaii Agricultura. KKperiraet Statioa,, ^&9Srdm^zJ^uLl.' I a t&tal of fthree teats (Tests I, ad 7) coducted, it was foud that bell pepper ca withstad tjiia treatmet very wall. J&oept for the slightly darkeed seeds, the treated fruit appeared ormal aftis.v a storage period of? days at F. ad percet relative humidity followig treatmet (Tost!) Ths darkeed seeds idll ot hider the marketability of this treated producaft Coditioig ( or S hours at *' Fo ad percet relative humidity) the pepper prior to the vapor heat treatmet was foud to be uecessary isofar as t.he keepig qvality was cocered., I oe t«ist (Test 7), whereas oly 5 pareet of the ort-coditioed fruits were umarketable* ((shrivelled) o the eighth day after treateety all tho coditioed ad cotrol fruits were umarketable (soft ad shrivelled). It took four more days for the rest of the o-coditioed fruits to bacome usalable,, These results are recorded i Table * * "Umarketable" meaa that the pr'oduce la o'i of U. S., Ho,

45 J TABLE, (A) Effect of vapor heat at F. o ball pepper. TREATMENT PERCENT MARKETABLE FRUITS OH INDICATED DAYS AFTER TREATMENT No-coditioed vapor heat Coditioed ( hrs.) vapor heat Cotrol 5 5 Bell pspper ca tolerate the stadard F. vapor heat treatmets i fact; this treatmet prologs the marketability of the produce Vapor heat quick rwa uo to 9 F» I six tests (Tests?? 5», ad 9) employig this treatmet, it uas foud that all the iforma tio obtaied from the stadard vapor heat treatmet also applies to this treatmet,, I Table are recorded the data o the keepig quality of the treated produce from oe of our tests (Test 5), After treatmet the pepper was stored uder similar coditios as i the previous treatmet* Quiek rua-up to 9 F, o ball pepper. jpercem' MAHKETAQU FRUITS ON INDICATED DAXS AFTER TREATMENT TREATMENT,.,.,. IS D&ypi Dajs, J. Pays }M No-coditioed p vapor heat Coditioed ( hrs,) / vapor heat Cotrol 5 Accordig to Table, coditioig for six hours was foud to be ot oly uecessary, but actually detrimetal from the stadpoit of the keepig quality of the pepper, qiaiokq rma=.u to F. Several tests usigg this treat met are uder way, bt but as of this data oly oe (Test ) has bee com pleted. After treatmet the fruits were stored uder similar coditios as i the previous treatmet. The results of this experimet as recorded i Table are ot as marked as those recorded i Tables ad O These data, howeverp agai idicate that the pepper ca tolerate the vapor heat treatmets^

46 - 5Q Quick ru=up to F, o bell peppers. TREATMENT PERCENT MARKETABLE FRUITS ON INDICATED DAYS AFTER TREATMENT No-coditioed / vapor heat Coditioed ( hrs.) vapor heat Cotrol 5 7O5 Vapor heat ~ F, Two tests (Tests ad ) usig this treat met without coditioig were coducted. After treatmet, the squash was stored at F. ad percet relative humidity. After oe week of storage period* the produce was examied ad foud to be almost ormal i appearace both exterally ad iterally. Exterally s the treated fruit seemed slightly drier tha the cotrol. This coditio, however, Is ot expected to hider the marketability of the produceo yqpftr, hqaft» fiuftck ruit^up to 9? F. Oe test (Test ) usig thi» treatmet without coditioig was coducted. The treated produce was stored uder coditios similar to F. treatmet. The fruit sub jected to the quick rua up treatmet appeared to be slightly drier tha the cotrol. Otherwise, o differece was discerible betwee the treated ad the utreated produce Vapor heat ~ quack ru-up to? F. I oe test (Test ) usig this treatmet without coditioig; all the fruits were badly damaged by the heato After a storage period of five days at room temperature (7,O«,7 F») after treatmet, the damage appeared as dark areas o the ski. Iterally the damage appeared i the form of broke-dow soft tissues. Furthermore, tissues which did ot break dow beeame hard ad remaied uripeed. These tissues resembled the hard tissues i the o-coditioed vapor heat-treated papaya. I aother test (Test ) usig aother variety of avocado, coditioed (three hours at F. ad percet relative humidity) fruits uere just as good as the cotrols from the stadpoit of taste ad texture of the flesh. The treated fruits had less ifestatio of athracose o the ski tha the utreated oes,, Furthermore, the treated fruits showed slightly delayed ripeig as compared to the utreated fruits whe stored at room temperature after treatmet Vapor heat - quick ruo?up to.lq Jf» I two tests (Tests ad ) coditioig for *, ad hours prior to vapor heat treatmet oly slightly reduced the typical heat darels to the falto These, howevertf were all umarketable,. I two tests (Tests. ad 5) i additio to the

47 typical heat damage ejs^oraa described above; the wall of the seed cavity of the treated fruit was discolored yellow by the seed coat. I oe istace (Test ) although the flavor of the o-coditioed ad codi tioed fruits was o differet from that of the cotrol fruits, they were ot marketable o accout of the presece of the usightly heat ijury symptoms, BjSAETS (Flat T,ypel Vapor heat- JHQ _ga Three tests (Tests, ad 5) coducted shoved that the beas caot tolerate this treatmetc After treatmet; the beas were stored at various low temperatures ad various relative humidities,, Treated beas especially the youger oes, developed water-logged araas o the pods, The seeds of the treated beas were slightly darkeed by the heat, ad the more immature the beas, the greater the damage o the seeds as evideced by the darker color. Furthermore, the treatmet made the beas somewhat dry ad defiitely softo I aother test (Test ) coditioig ( hours at F«ad percet relative humidity) was tried i cojuctio with this treatmet. It oly aggravated the situatio ify dryig ad shrivellig the pods more tha ever Vapor heat ~ quj-ek ru up tp 9 F Three tests (Tests, ad ) coducted showed that with this treatmet there was a greater tedecy for the treated beas to become deasicatad ad shrivelled ad less tedecy to become water-logged tha &ith the HO F. vapor heat treatmet. A& with the treatmet, the sesds cf the beas subjected to this treatmet were slightly darkeed by the heatt Coditioig (Tests 7 ad 9) agai caused the pods to dry ad shrivel more tha ever. EGGPLANT (Roud Type) Vapor heat =>.ju F. Eggplat subjected to vapor heat treatmets was stored at Fo ad. percet relative humidity I th-9 first test (Tet ), it was foud that the eggplat was ijured by this treatmet Exterally the Ijury appeared i the form of brow areas o the ski* Iterally, the symptoms were maifested by the darkeed seeds ad seed cavities. la subsequet tests, coditioig ( ad hours at F. ad percet relative hiamidity) was combied with this treatmet. I oe test (Test 5) coditioed fruits showed oly slight heat ijury symptom o the ski, ad these had darkeed seeds, but ormal seed cavities. I other tests (Tests - ad 9), coditioig etirely elimiated the heat ijury. Vapor heat ~ quick ru-up to 9 F- If ucoditioed before treat met, the eggplats subjected to this treatmet showed similar symptoms exhibited by the o=coditioed fruits subjected to the F. vapor heat treatmet oly with greater itesity (Test l) The brow areas o the ski exteded iward ito the flesh istead of beig cofied oly to the ski area as i the case of the fruit treated with the F. vapor heat treatmet, ad the seeds ad seed cavities were darkero Whe coditioed (Teats,, 7? ad ) before treatig the eggplat with the vapor heat, the exteral ijury symptom was either completely or early completely elimiated. The seeds, however, were still slightlydarkeed by the treatmeto

48 Vapor heat <- quick ru up to Fa The effects of this treatmet with ad without coditioig were foud to be siallar to those of the quick ru~up to 9 F. i the oly test (Teat ) coducted as of this date. ftp heat - F. The effect of this treatmet o cucumbers is variable. Whe treated without coditioig ad stored for eight days at Fc ad percet relative humidity after treatmet, the fruits were all shrivelled (Test ), but the comparable cotrol fruits were all ormal. I aother test (Test )s this produce tolerated the treatmet very wello Two tests (Tests 5 ad 9) usig coditioed (eight hours at F. ad percet relative humidity) fruits were also made. I these tests, although, tha o=codit5.oed ad the coditioed fruits were o differet from the cotrol fruits i tabte, odor, ad appearace, these results are ot coclusive, because the utreated fruits were ot of U. S, No, grade after storage. They were shrivelled, overripe, ad athracose-ifested. Vapor heat ~ quick ru-up _to 9O,_F. Shrivellig ad loss of taste ad odor are the mai effects of this treatmet o the cucumbers,, After a storage period of approximately a week at F. ad percet relative humidity after treatmet, some fruits ware oly slightly shrivelled (Tests ad ), whereas others wars severely shrivelled (Tests ad 7), I some cases (Tests, ad 7) there was a loss of taste ad odor as a result of the treatmeto The treated fruits tasted flat ad lacked the characteristic cucumber taste. The characteristic cucumber odor was also lackig i the treated fruit. Coditioig (three hours) the cucumber before subjectig it to this treatmet did ot elimiate or reduce the shrivellig ad loes of taste ad odor of the treated fruit (Tests ad ll)o Coditioig for six hours teded to reduce the shrivellig i oe test (Test ), but this observatio is prcfcebly ot coclusive, because poor quality fruits were used. yapor-haat quick rua ut> to F» Without coditioig,this treatmet was also detrimetal i that it caused the fruit to become shrivelled ad aoftj it also caused the fruit to lose its characteristic taste ad odoro After a storage period of oe week at Fo ed percet relative humidity, the fruit coditioed for ad hours ware ot ulike the utreated fruit i taste, odor ad appaarace (Test ), These fruits were kept i prologed cold storage to deteie their keepig qualitye Although this test is ot as yet completed, the fruits coditioed for six hours have already outlasted the oiv coditioed, =hour coditioed, ad ootrol fruits. I aother test (Test ), the =hour coditioed ad the ~hour coditioed fruits were ormal except for a slight off taste after a storage period of save days at F» ad percet relative humidity These fruits were the stored at 5 ~57o5 F. ad =9 percet relative humidity to determie their keepig qualityo Although the test is as yet icomplete, idicatios are that tha -hour coditioed fruits are goig to outlast the other treated ad utreated fruits.

49 Tomato rig fruits Vapor heat P. Tomatoas subjected to this treatmet ad the fully ripeed at room temperature (7 ~o7 F.) ad at F. ad percet relative humidity were all ormal i appearace, taste, ad odor (Tests ad 5), This treatmet slightly retarded the ripeig process i storage at room temperature coditios (Test 5). That coditioig (eight hours at F» ad percet relative humidity) the fruit reduces the keepig quality of the treated fruit was show i oe test (Test 9) which also idicated that the marketable life of the oi^coditioed fruit Is somewhat shorter tha that of the utreated fruit D Vapor heat - quick ru-up to 9 F. Tomatoes subjected to this treatmet without coditioig became water-logged i storage at room temperature coditios ad I cold storage. I a total of seve tests (Tests,, P, 7S ad ) coducted, the percet of water-logged fruits raged from.s7 to, Coditioig for six hours completely elimiated this detrimetal effect (Tests 7 ad ) That coditioed fruits were slower i ripeig tha utreated fruits is show i Table, the data of which were obtaied from a test (Tost 7) i which the treated ad utreated fruits were stored for five days at 5-57 a 5 F. ad -9 percet relative humidity ad the trasferred to room temperature co ditios. The data o the stage of ripeess were obtaied o the day the fruits were removed from cold storage o Quick ru up to 9 F, o tomato (/ ripe). TREATMENT PJBRCENT FRUITS OF INDICATED STAGE OF RIPENESS AFTER FIVE DAYS OF COLD STORAGE.Fully V A RJ pe / Ris I/A RiP9 Coditioed ( / vapor heat Cotrol hrsj %» 7 o As to the keepig quality of the coditioed fruit, the treatmet shorteed the marketable life of the produce (Tests 7 ad ) The results of oe logevity test (Test 7) are preseted i Table 5.

50 TABLE 5. (A,) Quick ru-up to 9 F, o tomato (la ripe), TREATMENT PERCENT MARKETABLE FRUITS ON INDICATED DAK AFTER TREATMENT U 5 7 Daye Coditioed ( hours) vapor heat Cotrol 7,5 7,5 7,, 5 7,5 75, , 5.,5, The marketable life of the coditioed fruit was shorteed by the treat= met (Table 5) i spite of the delayed ripeig caused by the treatmet (Table ). This situatio is the result of the actio of the heat which caused the fruit to become soft ad thus usalable prematurely, ffapp%-_he,at ~,,,qu.ok ru-up to F,» As i the previous treatmet, tomatoes subjected to this treatmet without coditioig became waters-logged i storage at room temperature coditios ad i cold storage. I three teats coducted (Tests, ad ) the percet of water-logged fruits raged from,9 to, Agai as i the previous treatmet, coditioig for six hours elimiated this detrimetal effect. The data (Test U) preseted i Table idicate that the rate of ripeig of the coditioed fruits at room temperature coditios is slightly lower tha that of the cotrol fruits TABLE, (A.) Quick ru-up o F, o tomato (la rlps)o TREATMENT PERCENT RIPE FRUITS OH INDICATED DAYS AFTER TREATMENT 5 Da^a Coditioed ( hrs.) / vapor heat Cotrol 55, 77 O9.9 o Although the tests o the keepig quality of the treated fruits are ot as yet completed, the data to date idicate that the coditioed fruits are ot keepig as well as the utreated fruits especially whe stored at room temperature coditios (Tests ad ) Tomata - Mature Gree Fruits heat UQO,P. As i the case of the oe-quarter ripe fruits, tomatoes subjected to this treatmet the ripeed at room temperature (7OO<=O7 Fo) ad cold storage (5 «57<. f F, ad 9 percet relative

51 55 - humidity) coditios were ormal i appearace, taste, ad odor (Tests ad 5) These treated fruits were also slightly slower i ripeig tha the cotrol fruits. As i the case of the oe=fourth ripe tomatoes, the keepig quality of fruits coditioed for eight hours at Fo ad percet relative humidity prior to treatmet was lower tha that of o~ coditioed fruits (Test 9). The marketable life of the o~eoditioed fruits, however, was approximately the same as that of the cotrol fruits. Vapor heqt - quick ru?tt_to_j.i9 - J I five cases (Tests,,, 7 ad ), tomatoes subjected to this treatmet without coditioig became water-logged i storage at room temperature coditios ad i cold storage. The percet of uater~logged fruits raged from» to 7oo I oe other case (Test ) this coditio did ot occur» I two tests (Tests 7 ad ) it was demostrated that coditioig for sis hours completely elimiated the possibility of treated fruits becomig water-logged. Olike the case of the oe-quarter ripe tomatoes, coditioed fruits did ot ripe ay later tha the cotrols whe stored at 5-57o5 Fo ad -9 percet relative humidity for five days. Two tests (Tests 7 ad ) coducted to demostrate the logevity of coditioed fruits showed that this treatmet did ot affect the marketable life of the produce to the extet the oe^quarter ripe fruits did (Table 5). The results of oe of these tests (Test 7) preseted i Table 7 cofirm this statemet. Quick ru=up to 9 F, o tomato (mature gree). TREATMENT PERCENT MARKETABLE FRUITS ON INDICATED DAJS AFTER TREATMENT Daye Coditioed ( hrs.) / vapor heat Cotrol Vapor heat» quick ru~up to _g. As i the case of the oe-quarter ripe fruits^, tomatoes subjected to this treatmet without coditioig became waterlogged i storage at room temperature coditios ad i cold storage. The percet of water~logged fruits i three tests (Tests Hs ad ) raged from 5. to O9a As i the previous treatmet, coditioig for six hours elimiated this detrimetal effect. The rate of ripeig of the treated ad utreated fruits i storage at room temperature coditios ae preseted i Table (Test ) idicated that the coditioed fruits ripeed more rapidly tha the cotrols e This was ot the case with oe=quarter ripe fruits subjected to similar treatmet ad storage coditio (Table ),

52 TABLE O (A,) Quick ruo-up to Po o tomato (mature gree). TREATMENT Coditioed ( hours) / vapor heat Cotrol PERCENT RIPE FRUITS ON INDICATED DAYS AFTER TREATMENT D»m ft ,, 9o o o 9o o Tests (Tests ad ) to demostrate the keepig quality of treated ad utreated fruits are ot as yet completed. These, however, seem to idicate that the coditioed fruits ore ot keepig as well as the utreated fruits whether stored at room temperature coditios or i cold storage gapor heat ~ ouick ru-up to ^Q f. i all tests except oe mature gree fruits were used, sice from the export agle these withstad ship pig better tha partially»rspe fruits. Sice the effect of the treatmet o the partially-ripe fruits (Test ) is essetially the same as that of the treatmet o the mature gree fruits,, the data o the former will ot be discussed here. I four tests (Tests,, ad ) the effect of this vapor heat treatmet o coditioed ad o-coditioed fruits was determied. Co»= ditioig was doe by subjectig the fruits to a temperature of Fe ad a relative humidity of percet for a period of hours just prior to the vapor heat treatmet After treatmet, the fruits were stored at room temperature (?o-o7 Fjo Whe ripeed, they were examied. I all eases, the o=coditioed fruits exhibited similar bad effects of the treatmet. These effects were? objectioable odor ad taste, hard areas, ad black vascular tissues. The odor ad taste were ot those of ormal papayai they were more like those of pumpki. The hard areas usually formed as a distict layer of tissues surroudig the seed cavity. I less severe cases, these areas were ot cotiuous. These areas did ot ripe ormally ad remaied hard ad leathery ad golde-yellow i color. This color which was distictly discerible from the light yellow of the ormally-ripeed tissues spilled the appearace of the flesh color. I some cases, black vascular tissues were also preset i these ocoditioed fruits. The surface colorig of these fruits was slightly delayed as compared to that of the coditioed ad utreated fruits. I the o-coditioed as well as i the coditioed fruits, stem ed rot which commoly occurred i utreated fruits, was totally elimiated. I these tests, the percetage of stem ed rot i the cotrols raged from to.., JPS

53 I all cases, coditioig elimiated the objectioable features of the o-coditioed fruits. The oly feature that was ot totally elimiated by coditioig was the occasioal occurrece of hard areas which Mere cofied to oly ma">i areas i the edible part of the fruit. This coditio, however, was ot cosidered objectioable from the stadpoit of marketability of the treated fruit. Thus from the practioal stadpoit the coditioed fruits wore like ormal utreated fruits i all respects. I additio to the elimiatio of stem ed rot as previously metioed above, the coditioed fruit had aother advatage over the utreated fruit, ad that is, the former teded to ripe more slowly tha the latter whe stored at room temperature codi tios. I subsequet experimets (Tests 5,, 7, ad 9) oly coditioed ad utreated fruits were used. Treated ad cotrol fruits were stored at room temperature coditios ad i cold storage to observe especially the occurrece of stem ed rot. Whe stored at room temperature codi«tios (Test 5), oe of the treated fruits developed stem ed rot, but percet of the cotrols developed this rots Whe first stored at room temperature coditios for three days, the trasferred to cold storage (5-57O5 F. ad -9 percet relative humidity), the per«cetage of fruits which developed stem ed rot was as follows (Test )i treated, ; cotrol,. I aother test (Test 7) i which the fruite were first stored i cold storage for a week ad the trasferred to room temperature coditios, the stem ed rot was ot totally elimiated by the treatmet, but it was materially reduced i the degree of ifestatio. The stem ed rot percetage of the treated fruit was, ad that of the cotrol was 7. I two other experimets (Tests ad 9), similar reductios i the stem ed rot percetage i the treated fruits were observed,, I some cases, side rot occurred either idepedetly or together with stem ed rot i the treated ad utreated fruits. The relatioship betwee the occurrece of this rot ad treatmet was*, however, ot defiite. I oe case (Test ), the umber of fruits with side rot i the treated lot was the same as that i the utreated lot. I aother case (Test 7), the treated fruit developed this rot, bat the cotrol did oto The vapor heat treatmet delayed the ripeig process. I Table 9 is preseted the degree of ripeess of the treated ad utreated fruits after a storage period of seve days at 5 57o 5 F. ad =9 percet relative humidity (Test 7), ad the degree of ripeess of fruits stored at room temperature coditios for three days is recorded i Table (Test )

54 5 Quick ru=up to 9 F. o papaya. TREATMENT PERCENT FRUITS OF INDICATED STAGE OF RIPENESS AFTER SEVEN DAYS OF COLD STORAGE Fully Ripe / iupe / Ripe /. Ripe / Ripe Greei Coditioed ( hours) / vapor heat Cotrol 7, a 7O.7 57ol..o 7. Quick ru-up to 9 F, o papaya. TABLE. TREATMENT PERCENT FRUITS OF INDICATED STAGE OF RIPENESS AFTER PAYS STORAGE AT ROOM TEMPERATURE CONDITIONS Fully Ria /A Rire / Ripe /L RipejL/ Ripa Gregg Coditioed ( hours) / vapor heat Cotrol 5. 5, o 5, 5. Three experimets (Tests 7, ad 9) were coducted to determie the logevity of treated ad utreated fruits. The loss of marketable life of the fruit is attributed to oe or more of the followig faotorss stem ed rot, side rot, softess of flesh, ad blemishes (due to ijury ad otherwise) o the surface, which become mare ad more usightly as the fruit ages* The results of oe test (Test 9) recorded i Table serve to illustrefea that the marketable life of the treated fruit is loger tha that of the cotrol. After treatmet, the fruits were stored at 5-7«P F, ad»9 percet relative humidity for five days, the they wera trasferred to room temperature coditios Quiok ru«up to 9 F. o papaya. TABLE, (A.) TREATMENT PERCENT MARKETABLE FRUITS OH INDICATED DAYS AFT SR TREATMENT 5 pays Coditioed ( hours) i vapor heat Cotrol,.,, 9«O.5 5, 5,

55 59 quflok rux^tap fo F. I two completed tests, it was foud that fruits coditioed for six hours at F. ad percet relative humidity before subjectig them to this treatmet developed severe hard areas. I oe case (Test ), percet of the fruits developed hard areas. I aother case (Test ), the percet hard areas was, Whether this situatio was due to the icrease of oe degree over the previous treatmet i the treatmet temperature is ot kow. It will be recalled that with the quick ru-up to 9 F. coditioig almost completely elimiated the hard areas. As i the previous treatmet, this treatmet either reduced or elimiated stem ed rot. Stem ed rot i oe treated lot (Test ) occurred i percet of the fruits, whereas i the cotrol fruits, it occurred i 95 percet of the fruits., I aother case (Test ), the percet stem od rot i the treated fruits was ad i the cotrol, it was 5, The data i Table (TeBt ) illustrate the delayed ripeig of the treated fruit i storage at room temperature coditios TABLE,_!&,..). Quick ru=>up to F. o papaya. treatmet PERCENT RIPE FRUITS ON INDICATED DAYS AFTER TREATMENT Coditioed ( hrea) / vapor heat Cotrol The data preseted I Table show that the treated fruit remaied i the marketable state loger tha the utreated fruit where first stored at 5 57<55 F. ad ~9 percet relative humidity for seve days, the trasferred to room temperature coditios (Test )c Quick ru up to Fo o papaya. TABLE.. (A.) TREATMENT PERCENT MARKETABLE FRUITS ON INDICATED DABS AFTER TREATMENT XT _ ^ umcr Daya T Jfe 7 Coditioed ( hoursv vapor heat Cotrol I the above experimet, toward the latter part of the storage period, the treated fruits lost their marketability because of poor exteral appearace primarily due to ijured areas. These fruits were still' irm ad tasty whe discarded.

56 heat - modified U F. treatmet (-hour coditioig aporoaoh at U F. ad LQ percet ralgt^ fr aridity houra at IMP P. (saturated,). Oly oe test usig this treatmet has bee ru thus far (Test )a Accordig to the results of this test* the treated fruits were ormal, ad they ripeed at about the same rate as the utreated fruits whe stored at room temperature coditios. Furthermore, the treatmet preveted the occurrece of stem ed rot which occurred to some extet i the cotrol. Bromide fuml^atipq. Oly two tests usig methyl bromide as a fumigat were coducted. The treatmet cosisted of fumigatig pie= apple fruits i commercial shippig stage with this gas at a dosage of two pouds per ls cubic feet at atmospheric coditios for seve hours. After treatmet, the fruits were kept i storage at Ffl ad. percet relative humidity for a week ad examied. I the first test (Test ), the oly differece betwee the treated ad the utreated fruits was i the odor. The typical pieapple odor was either oly slightly discerible or etirely abset i the treated fruits. I the secod test (Test ), the core of every treated fruit was dark throughout ad very hard with rot settig i from the peducle ed of the core. The cotrol fruits showed oe of these symptoms ffada Miss Pfr-afl rost^fereatmets to prolog the,tfa. of W^ffr Uder the preset methyl bromide fumigatio requiremet for export of these flowere, the marketable life of the bloom is cut by at least 5 percet,, Extesive search was made for pr = ad poswumigatlo treatmets to prolog th life of the treated blooms. No practical treatmet ( hemieal ad otherwise), however, was developed. The applicatio of wet heat after fumigatio was quite effective i remedyig the shortcomigs of the fumigatio, but this treatmet is ot practical from the stadpoit of most Uada shippers because of the equipmet ad ttae ivolved. A ove large eough to hadle commercial shipmets must be costructed, ad as far as the time elemet is cocered, it is bad eough as it is with the -/-hour fumigatio time required, without addig aother hour or so to heat up the fumigated flowers, Modificatio of %h,emethyl brqftde, fumigatio. Although ot officially approved, a suggested modified schedule of the stadard fumigatio with mathyl bromide was tried o Vada blooms. These modificatios ivolved lowerig the dosages with correspodig icreases i the fumigatio tempsraturee with o chage i the fumigatio time Blossoms subjected to these modified treatmets did ot last ay loger tha those subjected to the stadard fumigatio,. Steadies o causes of poor fimiflatio results. Complaits that blooms fumigated with the stadard methyl bromide treatmet arrived at theijr mailad destiatios i faded coditio have bee made occasioally by the local shippers. Searoh for the cause or causes of this predicamet has idicated that the coditio of the blooms whe fumigated determies

57 to a large degree jhe keepig quality of these flowers after treatmet,, It has bee observed that blooms with a deep laveder color ca tolerate the fumigatio bet-fer tha blooms with their eolor ot fully developed,, It is believed thaj the developmet of the color pigmet is cotrolled by the prevailig feather coditios ad the utritioal status of the plat. Too high <jmd too low light itesities ad temperatures ad strog wid may prevet the full developmet of the color. Poor utritioal statusjcoupled with these evirometal coditios may aggravate the coditio..search, for other isecticides for Vada treatmet. A umber of isecticides were experimeted with the hope of obtaiig oe or more which are less drat tic tha methyl bromide o the Vada blooms? ad at the tame time just as effective as this fumigat i destroyig the fruit fly. These isecticides were used as dip treatmets ad as fumlgats,, Amog these oe fumigat called ehlorasol, which is a mixture cosistig of 75 percet ethylee dichloride ad 5 percet oarbo tetrachloride by volume, is outstadig i that i prelimiary tests with dosages higher tha those used for methyl bromide, it did ot harm the bl ombo I some istaces, as will be show presetly, dosages which accordig to the Prult fly Laboratory produced high mortality figures with the fruit fly have bee foud to ba actually effective i prologig the marketable life of the treated blooms. Although the actual fumigatio requiremet with this fumigat for perfect mortality has yet to be determied by the Fruit Fly Laboratory, the followig examples of several prelimiary tests illustrate the effeot of the fumigat o the keepig quality of the treated Vada blooms stored at room temperature coditios (7o ~e F.) (Tables, 5, ad I) o (Test 9), Chlorasol fumigatio (O9 lb./l,oqo eu. ft. for hours at room temperature) o Vada, TREATMENT AVERAGE MARKETABLE LIFE OF BLOOM WHEN Sealed i Cellophae Bag Placed i Water (Ope] Chlorasol Cotrol fumigated 9o< days al days. days.5 days

58 (Test ), CWorasol fumigatio ( lb,/l» cu. ft. for hours at room temperature) o Vada. AVERAGE MARKETABLE LIFE OF BLOOM WHEN TREATMENT Sealed i Cellophae Bag Placed i Water (OpsJ Chlorasol Cotrol fumigated. days,9 days 9. dayb,9 days TABLE.,, (A.) (Test ). Chlorasol fumigatio ( lb,a» cu. ft. for hours at room temperature ) o Vada, TREATMENT AVERAGE MARKETABLE LIFE OF BLOOM WHEN Sealed i Cellophae Bag Placed i Water (OpsJ Chlorasol Cotrol fumigated 5o days 7, days 9»7 days 9O days TABLE 7,, (A.) (Test 9). Chlorasol fumigatio ( hours at room temperature) o Vadu. TREATMENT Chlorasol - 5 lb,/l, u, ft, " lb./l9o cu, ft. Cotrol AVERAGE MARKETABLE LIFE OF BLOOM WHEN SEALED IN CELLOPHANE BAG 5. days 5, daya, days I the first test (Table ) reported here, the blossoms were fumi gated with the stems i water, whereas, i the other tests they were fumigated dry. Accordig to Tables ad 5; it seems that Chlorasol fumigatio at the rate of about lbo/l, u. ft, for to hours helps to exted the life of the bloom. It also seems that lb.aoogo cu. ft, is about the maximum dosage the bloom ca tolerate (Tables ad Tests with this fumigat are beig cotiued,,

59 -- B. Reioort for the period edig December. 99. The followig is a resume of the studies coducted by the Departmet of Plat Physiology, Uiversity of Hawaii Agricultural Experimet Statio, durig the period edig December 9 99, o the toleraoe of the various commodities to treatmets required for destroyig the Orietal fruit fly. The cooperatig agecies i these studies were the same as those, metioed i the previous report, )all Pepper Vapor heat F. That bell pepper ca tolerate this treatmet without coditioig was agai demostrated i oe test (Test ). As reported i the previous report, the treated fruit remaied i j&arketable coditio loger tha the utreated oe. Vapor heat ~ ouiok ru-up to 9 F» As writte i the previous report, it was agai show that the bell pepper ca tolerate this treat met without coditioig (Test 7), Vapor heat - quick ru-up to?. I additioal five tests (Tests,,, ad 5) coducted durig the quarter, it was defiitely established that the bell pspper ca tolerate this treatmet without coditioig. The results of two tests are recorded i Tables ad. TABLE, (A.) Quick ru-up to F. o bell peppers (Test ) < TREATMENT Bays PERCENT MARKETABLE FRUITS ON INDICATED DAYS AFTER TREATMENT 9 H. No-coditioed / vapor heat Coditioed ( hrs.) / vapor heat Cotrol. 7, 5c? U. O 5.7 U. O5 o 7X. U. U.

60 TABLE O (A.) Quick ru=up to Fo o bell peppers (Test 5), TREATMENT PERCENT MARKETABLE FRUITS\ ON INDICATED DAYS AFTER TREATMEN 5 p > No-coditioed vapor heat Coditioed ( hre.) vapor heat Cotrol o o 7,.. 7,, c 57, o, 57.,, 5?<,,.., It is clearly see from Tables ad that i cold storage (5 <=57O5 F ad =9 percet relative humidity), the o-coditioed pepper kept i a marketable coditio loger tha the coditioed or the utreated pepper. Furthermore, the coditioed fruit did ot keep as well as the utreated oe. I all of these testss there was some occurrece of stem ed rot ad side rot toward the latter part of the storage period i o~eoditioed lotsp but o rot oocurred i the coditioed or the cotrol lot. It is ot kow whether the rot would have occurred had the coditioed ad utreated fruits bee retaied loger i storage, that is, after their marketable life was lost. Nevertheless, it seems that without the rot, the o-coditioed fruit would probably have retaied its marketability loger. Vapor heat modified F- treatmets, At the time of the writig of this report, several testa are uder way i which the F. vapor heat treatmet has bee variously altered or modified. I oe completed test (Test 9) i which the treatmet used was hours coditioig^ A hour_&pproaoh - hours at F>. the pappsr tolerated the treatmet, ad the treated fruit remaied i a salable coditio slightly loger tha the utreated i cold storage. Italia Sauaah / Vapor-heat -, I oe test coduoted (Test 5), it was agai demostrated that the Italia squash oa tolerate this treatmet. It was also show that if coditioed ( hours or hours) before trgtatmet, this commodity caot tolerate the treatmet. Immediately after treat" met, ijury appeared i the form of umerous dark, soft ad shrivelled areas o the surface of the coditioed fruit. The iteral appeagaee of these ijured fruits, however, seemed ormal. I storage at 5-57,5? F. ad -9 percet relative humidity, the treated (o-coditioed) fruits remaied i a marketable coditio for 5 days. They beoame umarketable due to yellowig of the ski (ripeig). The cotrol fruits beoame usalable o the eleveth day after storage due to the develop met of blossom ad rot which ever oocurred i the treated lot.

61 5 /$ ^ Avocado Vapor heat - modified P. treatmets. Several tests (Testa?,, 9, ad } i which the vapor heat treatmet was variously modified were coducted. I all of these tests, the avocado was damaged to varyig degrees by the treatmets. Strig Beas (Flat Type) Vaqor heat - E. There was a Idicatio i oe test (Test ) that if treated beas are stored i such a way ae to reduce dosicoafclo to a miimum i cold storage, they may be kept i a salable coditio for some time. These desiccatioseducig methods employed icluded coatig the beas with a plastic material, sealig them i cellophae bag, ad storig them i high humidity medium. Vapor heat - modified P. treatmets. Beas subjected to the hours coditioig -..aprffoaoh hours at ^, g, treatmet were shrivehed, flaccid ad desiccated immediately after treatmet (Test ). As stated i the previous report, wheever coditioig is combied with ay vapor heat treatmet as i the preset treatmet, the beas are damaged to a greater extet tha whe the treatmet is used witho t the coditioig. Eggplat (Houd Type) Vapor heat - F. That coditioig the eggplat for eight hours prior to the vapor heat treatmet elimiates the heat ijury was agai demostrated (Test ), I this test, it was also show that coolig the treated fruit rapidly by immersig i water immediately after the treatmet, waxig, ad wrappig with paper may improve the keepig quality of the produce. Vapor heat - modified % treatmet la three tests (Testso, H ad 5) usig the hours coditioig-approach * hours at F» treatmet, it was show that sealig the treated fruit i oellophae bag improves the keepig quality of the produce i cold storage (5 "57»Jr F»). Eve i high humidity cold storage (-9 percet relative humidity), the sealed fruit kept better tha the usealed oe. After days i cold storage, the treated eggplat sealed i cellophae bag was still firm ad of, S, # grade, but the usealed fruit was already flabby ad umarketable (Test ). Sealig also Improves the keepig quality of the utreated fruit (Tests * U ad 5). As for the tolerace of the eggplat to this treatmet, this commodity showed a high degree of tol*raoe, the heat ijury as a result of the treatmet ragig from almost; il (Test U) to il (Tests ad 5). I oe test (Test 5)* it was show that after a prologed cold storage period, especially i a high humidity medium, the possibility of fugus ifestatio of the calyx of the treated ad utreated eggplats is apparet. This coditio may iterfere with the marketability of the produce eve though the fruit may be ormal i other respects. Field saitatio ad fugicidal ^-. applicatio may elimiate or reduce the fugus ifestatio,,

62 J Cucumjjgr No et; tests wars made o this commodity darig the quarter * Tomato ~ l/^~ri,p9 fruitq Yspor heat modif j.ed F. treatmet a. The tomato was foud to be tolerat to the _ hours coditioigs-approach hours at _:F. treatmet (Tests 5 ad 9)a Whe stored at room temperature (,». F,) after treatmet, the treated fruits fully ripeed more slowly tha the utreated fruits (Test 5). Accordig to Table, this was also true whe the fruits were first stored i cold storage i5 ~5flJ>lliP F, ad =9 percet relative humidity) for ie days ad the trasferred to room temperature (, ~aq F.) (Test 9). TABLE. (a.) Modified F. vapor heat o tomato (l/ ripe). TREATMENT PERCENT FULLY RIPE FRUITS AFTER INDICATED DAIS OP STOIUGE I Ice Box At Room Temperature 9 pays hrs. coditioig <=> approach / hrs. at Fo Cotrol The tomato was foud to be tolerat to aother modificatio of the, Fo vapor heat treatmet? _hours coditioig / hours approach hours at F. (Test l)e The ripeig process of the fruit ia storage at room temperature m&q agai delayed by the treatmet Accordig to Table ; at room temperature the ripeig process of the fruit treated with aother modified treatmet JL hour.a approach A hours at F.) which does ot harm the fruit, is delayed (Test ), TABLE Uo (A.) Modified F. vapor heat treatmet o tomato (/ ripe)o TREATMENT PERCENT FULLY RIPE FRUITS AFTER INDICATED DAYS OF STORAGE AT ROOM TEMPERATURE 5 Dayo hours approach / hours at Fa Cotrol

63 7 JBN Tomato -- Mature Gree Fruita yapor heat quiok ru~up to 9 F. As show i the previous reportj, tomatoes subjected to this treatmet without coditioig became water-logged (Test L&)o Coditioig made the fruits tolerat to this treatmet. modified F. treatmets^ As i the case of the l/»rips fruits, the mature gree tomatoes tolerated the hours co ditioig approaoh hours at JULO F. treatmet (Tests 5 ad 9). Also as i the case of the l/-rlpe fruits, the treated mature gree fruits ripaed more slowly tha the utreated fruits at room tempera ture (o <=.oo (oo F.) (Test( 5). Whe stored i the ice box (5-57,5 F. ad =9 percet relative humidity) for a period immediately after treatmet ad the trasferred to room temperature, however, the ripeig process i the mature gree fruit was ot apparetly delayed by the treatmet (Test 9)» Aside from the very few cases of slightly soft fruits probably brought about by the treatmet, the mature gree tomatoes were foud to be tolerat to aother modificatio of the vapor heat treatmets hours coditioig A hours approach houra at F» (Test ).. As i the case of the l/.-ripe fruits, the treated mature gree fruits fully ripeed more slowly tha the utreated oes at room temperature (Table 5). TAHLE 5. CA,) Modified F, vapor heat o tomato (mature gree), (Test ). TREATMENT PERCENT FULLY RUE FRUITS AFTER INDICATEI DAYS OF STORAGE AT ROOM TEMPERATURE 5 7 hrs. coditioig / hrs. approach hrs,, at F, «Cotrol The mature gree tomatoes tolerated aother variatio of the vapor heat treatmets quick approach / hours at F. (with ad without coditioig). (Test 7), It is see from Table that the treatmet hastes the ripeig process of the fruits stored at room temperature ad that coditioed fruits ripe faster tha o-ooditioed oes.

64 Modified Fo vapor heat treatmet o tomato (mature gree) (Test 7). TREATMENT PERCENT FULLY RIPE FRUITS AFTER INDICATED DAYS OF STORAGE AT ROOM TEMPERATURE 5 _Daja 7 9 Quick approach / hrs. at F hrs. coditioig / quick approach f hrs. at P Cotrol As i the case of the l/ ripe tomatoes, the mature gree fruits toler ated the A hours approach / hours at F. treatmet (Test ). Agai as i the case of the l/^ripa fruits, this treatmet delayed the ripeig process of the mature gree fruits (Table 7)e Modified F, vapor heat treatmet o tomato (mature gree). (Test ). TREATMENT PERCENT FULLY RIPE FRUITS AFTER INDICATED DAX OF STORAGE AT ROOM TEMPERATURE 5 9 hrs. approach / hrs. at Fa Cotrol fapgr_ heat HO F> This is o approved treatmet for papaya. If papayas are subjected to this treatmet without coditioig, the fruits are ijured,, The ijury symptoms are the same as those metioed i the previous report. If coditioed ( or hours) before treatig, the fruits ca tolerate the treatmet. As i the case of the quick ru=»up treatmets (previous report), this treatmet delays the ripeig process of the fruit i storage at room temperature (o -<, Fj This is illustrated i Table ( Test )

65 Fa vapor heat o papaya TREATMENT PERCENT OP POLLY RIPE FRUITS AFTER IMDI= CATED DAYS OF STORAGE AT ROOM TEMPERATURE 5 7 Coditioed ( hours) / vapor heat Coditioed ( hours) / vapor heat Cotrol heat ~ qulek ru-up to 9 _ F_, The discussio preseted i yp q p the previous report o the tolerace of papayas to this treatmet was foud to be applicable to the data of a additioal test made durig this quarter (Test )j> i.e., the fruit ca tolerate the treatmet if it is coditioed before treatig, Fapor heat ~ ouick rm^ap to F, As i the case of the tests discussed i ths previous report; coditioig for six hours prior to this treatmet resulted i the developmet of some severe hard areas i the treated fruits,, Furthermore, the statemet made i the previous report to the effect that this treatmet cither reduces or elimiates stem ed rot ad side rot was agai bore out. The percetage of fruits with hard areas i a treated lot (Test ) was e I the same test? whereas percet of the utreated fruits developed stem ed rot ad side rot? oly 55 percet of the treated fruits developed these rots» Vapor freat modifled, F., treatmet^, s treated with the hours cpditloig=>appcc'oach / hours at " F. treatmat were ormal, ad they ripeed at about the same rate as the utreated fruits who stored first i the ice bos (5 <=5?»5 F. ad =9 percet rolativ humidity) for a week ad the allowed to ripe at room temperature (oo -o FQ) (Test ) The icidece of stem ed rot was reduced by about half by the treatmet! whereas the cotrol lot had 9 perset of the fruits ifested with stem ed rot, oly 5 percet of the treated lot came dow with this rotc These observatios are similar to those made o aother test (previous report), papayas treated uitu A hours.approach-/ hours at?«. treatmet were ail Ijured (Test 9). They produced typical ijury symptoms of o-coditioed fruit described elsewhere i this report ad i the previous report, s subjected to the quick approach / hours at. F. treatmet without coditioig were ijured? but those which were eo=* ditioed ad treated were ot ijured (Test 5).

66 7 Eight tests (Tests 5,, 7,,,, ad 7) -usig the coducted durig the quarter. I all of these tests, the papaya tolerated this treatmet. I all of these tests, the treatmet either reduced or elimiated stem ed rot ad side roto The icidece of these rots i the treated fruits raged from to percet; i tha cotrol fruits, it raged from to 75 percet,, This treatmet resulted i delayed ripeig of the fruit (Tests 5, 7*, ad 7)O The results obtaied from tests i which the fruits were stored i the ice box (5-57.5^ P. ad =9 percet relative humidity) ad at room temperature (o -o FJ illustrate this poit (Tables 9 ad ). Modified P. vapor heat o papaya (Test ), TREATMENT PERCENT FRUITS OF INDICATED STAGE OF RIPENESS- AFTER DAYS OP COLD STORAGE AND DAYS OP ROOM TEMPERATURE STORAGE / Ripe / Ripe / Ripe Gree hrs. coditioig - approach / hrs. at P. Cotrol 5 TABLE,, (Ao) Q Modified P. vapor heat o papaya (Test ), TREATMENT PERCENT FULLY RIPE FRUITS AFTER INDICATED DAYS OF STORAGE AT ROOM TEMPERATURE 5 hrs. coditioig - approach / hrs. at P. Cotrol 75 j Delayed ripeig ad the reductio i icidece of stem ed rot ad side rot as a result of treatig the papaya with the above modified treatmet prologed the marketable life of the fruit (Tests,, ad ) I Table are recorded the logevity results of a test i which the fruit was first stored i cold storage for seve days ad the trasferred to room temperature, ad i Table are recorded the results of a test i which the fruit was first ripeed at room temperature ( days) ad the trasferred to cold storage. These represetative tests (Tests ad ) show that the marketable life of the fruit is cosiderably improved by the treatmet o

67 7 TABLE U,± Modified F. vapor heat treatmet o papaya (Tet ). TREATMENT PERCENT MARKETABLE FRUITS ON INDICATED DAYS AFTER THEATMEHT Daye hrs,, coditioig-aporoaeh hrs.'at F, Cotrol 7 7 TABLE (A.) Modified F, vapor heat o papaya (Test ). TREATMENT PERCENT MARKETABLE FRUITS ON INDICATED DAYS AFTER TREATMENT 9 hrs, coditioigapproach / hrso at* Fo Cotrol I oe test (Test ) it was foud that sealig the fruit i cellophae bag does ot materially improve the keepig quality of the papaya subjeoted to this modified vapor heat treatmet. The data obtaied from the hours coditioig-approach &k hours at F. treatmet (Test ) were similar to those obtaied from the above modified treatmet Pieapple Methyl Bromide fumigatio. Pieapple fruits fumigated with methyl bromide at the rate of ad pouds per, cubic feet at atmospheric coditios for two hours ad stored for a week i cold storage (5-57O5 F. ad =9 percet relative humidity) were ot as good as the cotrol fruits (Test ). Exterally, the treated fruits developed a laveder discoloratio o the lower part of the fruit. Iterally, a traslucet rig developed aroud the periphery of the fruit. There was o apparet differece i taste betwee the treated ad the utreated fruit. Whe subjected to a dosage of pouds per 9OOO cubic feet for three hours at atmospheric pressure; the pieapple tolerated the treatmet (Test 5).

68 - 7 Vapor, h^at, F,, Without coditioig this treatmet was ijurious to the fruitj whe coditioed ( hours), percet of the fruits tolerated the treatmet (Test ). Ijury appeared i the form of glassy areas of varyig estet i the flesh ad core of the treated fruit. These glassy areas were off-odor ad tasted fermeted,, BapoEJwat» mod^ffi-qd treatmets. I two tests i which the &Jiojir-slcoditiQig=.approaeh / hours at ^ FM. treatmet was. employed, the pieapple tolerated the treatmet, Except for a slight ease of ijury to oe fruit, the treated fruits i the first test (Test ) were ormal. I the secod oe (Test 9) treated fruits examied at the ed of the seveteeth day i cold storage (5 <=.7o5 F, ad ~9 percet relative humidity) were still i a marketable coditio. Fruits subjected to the A.hours approach hours at ff. treatmet without coditioig were all ijured (Tests? ad ). Co ditioig ( hours) slightly reduced the magitude of the softess of the fruit ad the glassy areas which were off-taste, off-odor, ad somewhat leathery i texture (Test 7)» Fruits treated with the quick apttrpach,,,/ hours a;b F. treats met without coditioig were all ijured? those coditioed before treatig were slightly more tolerat tha the o-coditioed fruits (Test ),, Thee, however9 still exhibited the typical glassy areas i the flesh, Mj,aa. Joaqujtm Pare*' ad Poat^treatmets to prolog the life of blooma. Search was cotiued durig the period for pre~ ad post-ftamigatio treatmets for prologig the marketable life of the treated blooms. Ho satisfactory treatmet, howeverc was developed, Boaoa (Chiese variety) Sapor.-heat fflm^jled F^Jtreatmet^ Mature gree baaas subjected to the quick approach hours at F. treatmet were, except for the slight browig of the ski, ormal i -test, dor ad texture (Test 7) wha ripeed at room temperature (,.- o P,). The ripeig process was somewhat delayed by the treatmet,, Coditio ig ( hours) slightly icreased the browig of the ski over that of the o»coditioed fruit. Otherwise, there was o differece i the quality of the coditioed ad the o-coditioed baaa. Baaas subjectsd to the. hours approach / hours at F. treat met ad ripeed at room temperature were ormal eseept for the gritty ad strigy texture of the core (Test ) i other tests (Tests U ad ) i which apparetly riper fruits were used, the fruits became soft ad water-logged as a result of this treatmet. The treatmet also darkeed the ski ad the flesh, which appeared cooked, ad the latter was gritty i texture.