FREEZING INJURY OF FRUITS AND VEGETABLES 31 



and thawing without sustaining serious injury if it is not handled 

 while in a frozen condition. 



The freezing point of cabbage is 31° F. and of white potatoes 

 29°. Cabbage, however, can be frozen and thawed two or three 

 times without being permanently damaged, provided the tempera- 

 ture does not go so low that the cabbage is frozen to death and it is 

 not handled while frozen ; potatoes, on the other hand, are perma- 

 nently, although only slightly, injured if some parts of the tubers 

 are in a frozen condition for only 15 minutes. 



If the root crops listed in the third section of the tabulation 

 have tops, the bacterial soft rot organism is likely to attack the 

 tops if they become frozen and then thaw. The roots of beets, 

 carrots, salsify, and parsnips are not visibly damaged by moderate 

 freezing if not handled while frozen ; after thawing they are usable 

 for food and should be salable if the tops are removed. 



For sale by the Superintendent of Documents, Washington 25, D. C. 



WU. S. GOVERNMENT PRINTING OFFICE: 1944 608109 



