﻿FREEZING TEMPERATURES OF FRUITS, VEGETABLES, AN I) FLOWERS. 



Table 1. — Average and extreme freezing points of fruits — Continued. 

 Summary or Averages. 



Fruit and varieties. 



Apples: 



Summer varieties . . 



Fall and winter 



Bananas (Jamaica): 



Greeii --{p e uip-:::::: 

 ^■vte:::::: 



Blackberries: 



Black varieties 



White varieties 

 Logan (Loganberry) 



Cherries 



Cranberries 



Currants 



Gooseberries 



Grapes (eastern) 



Temperatures (°F.) 





Extremes. 



Aver- 

 age. 













Mini- 



Maxi- 





mum. 



mum. 



28.44 



28.12 



28.62 



28.51 



28.21 



28.87 



29.84 



29.76 



29.92 



30.22 



30.10 



30. 58 



29.36 



29.15 



29.53 



20.00 



25.45 



26.50 



29.15 



28.73 



29.42 



28.4J3 



2S.12 



28.63 



29.51 



29.32 



29.75 



27.81 



27.56 



28.25 



26.70 



26.28 



26.93 



30.21 



30.18 



30.25 



28.91 



28. 70 



29.18 



28.16 



27.85 



28.37 



Fruit and varieties. 



Grapefruit 



Lemons 



Oranges 



Peaches (hard ripe) 



Pears (Bartlett): 



Hard ripe 



Soft ripe 



Pears (unknown Japan- 

 ese variety) 



Japanese persimmons 



(Tanenashi) 



Plums 



Raspberries: 



Red varieties 



Black varieties 



Straw berries 



Temperatures (°F.). 



Aver- 



28.36 

 28.14 

 28.03 

 29.41 



28.46 

 27.83 



29.39 



28.33 

 28.53 



30.41 



28. 76 

 29.93 



Extremes. 



Mini- 

 mum. 



28. 00 

 27.89 

 27.86 

 29.09 



28.06 

 27.20 



28.07 

 28.20 



30.12 

 28.24 

 29.50 



Maxi- 

 mum. 



28.50 



28.47 

 28.34 

 29.74 



28.70 

 28.00 



28.63 

 28.85 



30.50 

 28.79 

 30.13 



Strawberries. — Freezing-point determinations were obtained for 

 22 authentic varieties of strawberries grown at the Maryland Agri- 

 cultural Experiment Station. The greatest difference was found 

 between the Lupton, which froze at 28.84° F., and the Hustler, at 

 30.48° F. The average for all varieties was 29.93° F. (Table 1.) 



Blackberries, raspberries, and cranberries:- — Three varieties of 

 blackberries were frozen, viz, Jumbo, Eldorado, and Crystal White. 

 The two black varieties froze at 29.09° and 29.21° F., respectively, 

 while the white variety froze at 28.4° F. Logan blackberries 

 (eastern grown), froze at 29.51° F. One variety each of red and black 

 raspberries was frozen. The Ranere (St. Regis) froze at 30.41° F., 

 while the Columbia froze at 28.76°. Four varieties of cranberries 

 were frozen. Considerable differences were found in the freezing 

 points of some of these varieties. While the Searl variety froze at 

 28.2° F., the Metallic froze at 25.6°. The results for Gebhart 

 Beauty and Mammoth are intermediate, being 26.3° and 26.7 F., 

 respectively. 



Miscellaneous fruits. — A number of other fruits and berries were 

 investigated, but only one variety was available in each case. The 

 results are therefore not given separately, but are included in the 

 summary of Table 1 covering the average freezing points of all the 

 fruits studied. 



FREEZING POINTS OF VEGETABLES. 



While several different kinds of vegetables have been used in the 

 freezing-point determinations, those on which the most extensive 

 variety studies have been centered are Irish potatoes, sweet potatoes, 

 and tomatoes. 



Potatoes. — Freezing-point determinations were made on 18 dif- 

 ferent authentic varieties of potatoes. Bulletins 895 and 916 of the 

 United States Department of Agriculture give the results of this 

 study in detail, so they will not be discussed here. The average 

 freezing points of all varieties was 28.92° F. (Table 2.) 



