52 



The fruits were thawed slowly by removing some of the salt 

 and ice from the freezer and if necessary lifting the lid to the freezer 

 so the temperature inside would immediately cool to about one 

 degree centigrade above that to which the fruits were run. This was 

 done in order to be certain that the slowly thawing fruits did not 

 suffer greater killing by being kept at the minimum temperature 

 longer than the rapidly thawed fruits. Approximately three hours 

 were required for succulent plants and fruits to thaw in this way. It 

 is apparently certain that the rate of thawing has little to do with the 

 amount of killing of young peaches and apples. Not enough cher- 

 ries were tried to justify conclusions. 



It will be seen in the table that some of the fruits were fanned 

 in thawing. These fruits were taken in the frozen condition from 

 the freezer and put at once in the current from an electric fan to see 

 if rapid evaporation during thawing and shortly afterward influences 

 the killing. The results indicate that it does not. 



Results at this station from freezing ripe winter apples agree 

 with those of Muller-Thurgau and Molisch that unless the tempera- 

 ture goes too low, slow thawing will greatly reduce the amount of 

 killing. With the very young fruits, however, there is no indication 

 that the rate of thawing influences the killing. 



The following table gives the results of freezing apples in early 

 July that ripen in September; pears that ripen in August and Septem- 

 ber, ripe Yellow Swan peaches and Elberta peaches that ripen about 

 August 15th in Columbia, and Krummel October peaches which 

 ripen in September in Columbia: 



