﻿8 BULLETIN L133, U. s. DEPARTMENT OF AGRICULTURE. 



ditions may be actually frozen and then thawed out without apparent 

 injury, while, on the other hand, some products are injured if stored 

 at temperatures well above their actual freezing points. Evidence 

 seems to show that different individuals of the same variety and strain 

 when grown under different conditions will have somewhat different 

 freezing points, and that there are also some variations in the freezing 

 points of products of the same variety and from the same lot. 



In view of these facts the freezing points given in this bulletin 

 should be considered only as danger points at or near which, either 

 above or below, there is a possibility of freezing injury if exposed for 

 a sufficient length of time. These are temperatures at which it is 

 unsafe to hold produce for any length of time, as serious danger of 

 frost injury exists. 



Fruits. — The average of the freezing points of 9 varieties of sum- 

 mer apples was found to be 28. 44° F., while the average for 14 varieties 

 of fall and winter apples was 28.49° and 28.53° F. for eastern-grown 

 and western-grown fruit, respectively, showing very little difference 

 between the results for apples of the same varieties. 



The freezing points of 7 varieties of cherries averaged 27.81° F.; 

 7 varieties of grapes, 28.16°; 6 varieties of oranges, 28.03°; 11 varieties 

 of peaches, 29.41°; 4 varieties of plums, 28.53°; 22 varieties of straw- 

 berries, 29.93°; blackberries, 29.15°; white blackberries, 28.4°; 

 Logan blackberries, 29.51°; red raspberries, 30.41°; black raspberries, 

 28.76°; cranberries, 26.7°; green bananas, peel 29.84°, pulp 30.22°; 

 ripe bananas, peel 29.36°, pulp 26°; currants, 30.21°; gooseberries, 

 28.91°; grapefruit, 28.36; hard-ripe Bartlett pears, 28.46°; soft-ripe 

 Bartlett pears, 27.83°; Japanese pears (unknown variety), 29.39°; 

 and Japanese persimmons (Tanenashi), 28.33°. 



Fruits freezing above 30° F. are green bananas (pulp), currants, 

 and red raspberries. Those freezing between 29° and 30° F. are green 

 bananas (peel), ripe bananas (peel), blackberries, Logan blackberries, 

 peaches, Japanese pears, and strawberries. Those freezing between 

 28° and 29° F. are apples, blackberries (white), gooseberries, grapes, 

 grapefruit, lemons, oranges, Bartlett pears (hard ripe), Japanese per- 

 simmons (Tanenashi) , plums, and raspberries (black) . Those freezing 

 between 27° and 28° F. are cherries and Bartlett pears (soft ripe). 

 Cranberries and ripe bananas (pulp) freeze between 26° and 27 F. 



Vegetables. — The average freezing point of 18 varieties of potatoes 

 was 28.92° F.; for 20 varieties of sweet potatoes, 28.44°; and for 19 

 varieties of tomatoes (ripe) , 30.38°. The freezing points of other vege- 

 tables investigated were beans (snap), 29,74°; cabbage, 31.18°; carrots, 

 29.57°; cauliflower, 30.08°; sweet corn, 28.95°; eggplant, 30.41°; kohl- 

 rabi, 30.02; lettuce, 31.2°; onions (drv), 30.09°; peas (green), 30.03°; 

 and turnips, 30.23°. 



Two vegetables froze above 3 1 ° F. , viz, cabbage and lettuce. Those 

 freezing between 30° and 31° F. were cauliflower, eggplant, kohl-rabi, 

 onions, peas, tomatoes, and turnips. Those freezing between 29° 

 and 30° F. were beans and carrots. Sweet corn, potatoes, and sweet 

 potatoes froze between 28° and 29° F. 



Cut flowers.— - Determinations of the freezing points of the petals 

 and leaves of Easter lilies, peonies, and roses show that Easter lily 

 petals freeze between 27° and 28° F.; rose leaves and peony leaves, 

 between 28° and 29°; peony petals and Easter lily leaves, between 

 29° and 30°; and rose petals, between 30° and 31°. 



WASHINGTON : GOVERNMENT PRINTING OFFICE : 1823 



