§ 305.22 - Hot water immersion treatment schedules.

(a) T102-d. (1) Fruit must be grown and treated in Hawaii.

(2) Fruit must be submerged at least 4 inches below the water's surface in a hot water immersion treatment tank certified by APHIS.

(3) The fruit must be submerged for 20 minutes after the water temperature reaches at least 120.2 °F in all locations of the tank. The water must circulate continually and be kept at 120.2 °F or above for the duration of the treatment. Temperatures exceeding 121.1 °F can cause phytotoxic damage.

(4) Hydrocooling for 20 minutes at 75.2 °F is recommended to prevent injury to the fruit from the hot water immersion treatment.

(b) T102-d-1. (1) Fruit must be at ambient temperature before treatment begins.

(2) Fruit must be submerged at least 4 inches below the water's surface in a hot water immersion treatment tank certified by APHIS.

(3) The fruit must be submerged for 20 minutes after the water temperature reaches at least 120.2 °F in all locations of the tank. The water must circulate continually and be kept at 120.2 °F or above for the duration of the treatment. Temperatures exceeding 121.1 °F can cause phytotoxic damage.

(4) Hydrocooling for 20 minutes at 75.2 °F is recommended to prevent injury to the fruit from the hot water immersion treatment.

(c) T102-e. (1) Fruit must be submerged at least 4 inches below the water's surface in a hot water immersion treatment tank certified by APHIS.

(2) Water must circulate continually and be kept at 120.2 °F or above for 20 minutes. Treatment time begins when the water temperature reaches at least 120.2 °F in all locations of the tank. Temperatures exceeding 125.6 °F or treatment times significantly exceeding 20 minutes can cause phytotoxic damage.

(3) Cooling and waxing the fruit are both optional and are the sole responsibility of the processor.