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Bay leaves were collected in Berkeley, CA and averaged 340 mg per leaf. The leaves were rinsed with tap water and air dried before use. Bay oil was obtained from a commercial* source (the method of preparation was steam distillation of bay leaves). Test culture medium consisted (by weight) of 1 part brewer’s yeast, 5 parts whole wheat flour, and 14 parts rice bran. Insect cultures were reared at 28°C and 60% R. H. Treatment was by placement of 1 bay leaf on the surface of the medium in each container or by incorporation of 1.5 mg of bay oil in 250 g of medium. Bay oil incorporation was by tumbling at 30 rpm for 30 minutes. Ten grams of medium were placed in a 30-ml plastic container that was closed with a lid having a 5-mm-diam hole therein. Five treated and 5 untreated containers were placed in a 38 cm W, 76 cm L, 47 cm H test arena. Twenty-five adult insects were placed in the test arena for 3 days. Test conditions were 28°C and 60% R.H. Test containers were then removed and their contents emptied into glass jars, covered with filter paper, and held for 30 days. Number of adults and larvae plus pupae were recorded.

Evaluation of Bay Leaves and Bay Oil Preventing Insect Infestation of Stored Foods, 1980