FREEZING POINT I 



FREEZING POINT 2 



KILLING POINT 



I 



_L 



_L 



6 12 18 24 30 36 42 48 

 HOURS AT 19° F 



Figure 1. Typical freezing curve of a 'Richared 

 Delicious' apple. 



without visible damage other than "contact points." However, 

 their condition is affected, in that they become softer after 

 freezing to this first freezing point (Table 1). We measured 1-2 

 pounds difference in firmness between apples that had and had not 

 been frozen to Freezing Point 1. We had some indication that the 

 longer they remained frozen, the softer 

 dence for this was not conclusive. 



they became but the evi 



Table 1 



Firmness (lbs pressure) of apples after freezing at 25 F 

 for different lengths of time and then stored at 32 F 

 for up to three months. 



Hrs at 25''F 



Months at 32''F 





 24 

 36 

 48 

 60 

 72 



1 



