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temperature.
◆ For all other commodities use both the commodity and air
temperature.
To take the temperature readings, use a bimetallic, mercury, or digital
long-stem thermometer that has been calibrated. Use TABLE 2-8-2:
Determine the Temperature for the Proper Dosage Rate page-2-8-10
to determine which temperature to use when selecting the proper
dosage rate for commodities other than fresh fruits, vegetables, or
logs.
Important
Regardless of the commodity, never fumigate at temperatures below 40 °F.
If the commodity temperature drops below 40 °F after the fumigant has been
added, do not include the time below 40 °F as part of the required exposure.
Begin counting exposure time only after the temperature increases to at least
40 °F. However, in the case of parishable commodities, you must abort the
fumigation immediately, unless it is feasible to add supplemtal heat to bring
the commodity temperature back to 40 °F or above. (Do not use an open flame
or electric heating elements to increase the temperature.)
Chemical Treatments Fumigants • Methyl Bromide • Special Procedures for Container Fumigations Without a Tarpaulin
Preparing to Fumigate
2-8-10 Treatment Manual 10/2002-04
PPQ
EXAMPLE: You are about to fumigate guar gum and the commodity
temperature is 82 °F and the air temperature is 69 °F. Average the air
and commodity temperatures to determine the dosage rate because
the air is 13 degrees lower than the commodity temperature. The
average of the two temperatures is 75.5 °F. Use 75 °F to determine the
dosage rate.
If the commodity is fruits, pulpy vegetables, or logs, see the specific
procedures that follow.
Fresh Fruits and Pulpy Vegetables
For fresh fruit and pulpy vegetables, insert the thermometer into the
pulp. (for purposes of this paragraph, peppers are also included in the
category of pulpy vegetables.) For commodities which have been
refrigerated, probe the fruit that have the lowest pulp temperature.
Again, fumigate only when the fruit pulp is at 40 °F or higher.
However, if the commodity has no pulp (for example, peas, beans,
grains, herbs, spices, etc.), take the temperature of the air space
immediately surrounding the commodity as well as the commodity
temperature. With these temperatures, use TABLE 2-8-2: Determine
the Temperature for the Proper Dosage Rate page-2-8-10 to
determine the correct temperature for use when selecting the proper
dosage rate
Step 10—Measuring the Volume
Using a 100-foot tape measure, carefully measure the length, width,
and height of the enclosure. Never estimate the measurements. An
error in measurement of as little as 12 inches can result in
miscalculation of the dosage by as much as 15 percent. When
measuring, round off to the nearest quarter foot (example—3 inches =
.25 feet). In the case of fumigations of edible commodities, an error can
result in an unacceptable level of residue on the commodity.
Formula for determining volume:
TABLE 2-8-2: Determine the Temperature for the Proper Dosage Rate
If the air temperature is: And:
Then, for commodities other than fresh
fruits or pulpy vegetables or logs and
lumber:
Higher than the commodity
temperature
Use the single lowest commodity temperature for
determining the dosage rate (Do Not use the
average commodity temperature).
Lower than the commodity
temperature
By 9 degrees or less
By 10 degrees or more Use the average of the single lowest air and
commodity temperatures for determining the
dosage rate
(Never initiate a fumigation if any commodity
temperature reads lower than 40°F.)
Chemical Treatments Fumigants • Methyl Bromide • Special Procedures for Container Fumigations Without a Tarpaulin
Preparing to Fumigate
10/2002-04 Treatment Manual 2-8-11
PPQ
Length × width × height = volume in cubic feet
Record volume in Block 26 of the PPQ Form 429.
Step 11—Calculating the Dosage
Calculate dosage by doing the following:
1. Refer to the treatment schedule for the correct dosage rate (lbs./
1,000 ft3) based on temperature ( °F) (Step 10).
2. Multiply by the dosage (lbs./1,000 ft3) rate by the volume (ft3) to
get the dosage in pounds.
3. Rules for rounding. Round to nearest ¼ pound.
Formula for calculating dosage:
Step 12—Making a Final Check
Just prior to introducing the gas, do the following:
◆ Turn on all fans and T/C unit to make sure they work.
◆ Warm up T/C unit at least 30 minutes before zeroing in.
◆ If contaminant, CO2, is detected, test again with Ascarite®. If you
　
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