Nev. Admin. Code § 554.410 - Method of disinfecting certain vegetables and plants
Ear corn (green), green beans, beets, celery, bell peppers, endive, Swiss chard, cut rhubarb, cut flowers and plants for propagation must be disinfected by atmospheric fumigation in a gastight chamber using methyl bromide at the following rates for the period specified, to be determined by the temperature of the product and the interior of the chamber:
| Temperature (°F) | Pounds per 1,000 cubic feet | Exposure (hours) |
| at least 73 | 2.0 | 2.5 |
| 67 - 72 | 2.5 | 2.5 |
| 62 - 66 | 2.5 | 3.0 |
| 58 - 61 | 2.5 | 3.5 |
| 54 - 57 | 2.5 | 4.0 |
| 50 - 53 | 3.0 | 4.0 |
| 46 - 49 | 3.0 | 4.5 |
| 42 - 45 | 3.5 | 4.5 |
| 38 - 41 | 3.5 | 5.0 |
Notes
NRS 554.020, 554.030
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