FREEZING TEMPERATURES OF FRUITS, ETC. O 



time to time as obtained, because of the need for such information 

 and because there is no comprehensive publication on the subject. 



The method of determining freezing points has been described in 

 former papers, 2 and a repetition of this description is not required here. 



FREEZING POINTS OF FRUITS 



Where several varieties of one kind of fruit were investigated 

 the results are given separately to allow comparisons to be made. 



Apples. — Freezing-point determinations were made for a number 

 of authentic varieties of summer or early apples and of fall and 

 winter varieties, most of which were grown on the Arlington Experi- 

 ment Farm, Rosslyn, Va. The tabulated results given by varieties 

 are shown in Table 1. These results show considerable varietal dif- 

 ferences among both summer and winter apples. The average of all 

 summer varieties is practicallv the same as that of winter varieties, 

 the former being 28.44° while the latter is 28.51° F. These results 

 show very little difference between the freezing points of eastern- 

 grown and western-grown fruit. 



Cherries. — Freezing-point determinations were made for seven 

 varieties of cherries grown on the Arlington Experiment Farm. 

 The average of all varieties was 27.81° F. (Table 1.) 



Grapes. — Results were obtained from the freezing of seven American 

 and two European varieties of grapes. The average freezing point 

 of the American varieties was 28.16° F., and that of the European 

 varieties was 24.60°. (Table 1.) 



Oranges. — The average freezing point of the six varieties of oranges 

 studied was 28.03° F. (Table 1.) 



Peaches. — Freezing-point determinations were made for 11 va- 

 rieties of peaches grown near Leesburg, Va., in the Loudoun orchard 

 of the American Fruit Growers (Inc.). Peaches in the hard-ripe 

 stage were utilized for these tests. The average freezing point of all 

 varieties when hard ripe was found to be 29.41° F. (Table 1.) 



Plums. — Freezing points were obtained for four varieties of plums 

 that were grown in California and purchased on the market and for 

 one variety (Red June) grown at the Arliugton Experiment Farm. 

 The variety with the lowest freezing point is Tragedy, with a freezing 

 temperature of 27:21° F. The average freezing point of all varieties 

 is 28.53°. (Table 1.) 



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°, and the Hustler, at 

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



2 Taylor, George F. some improvements on the needle type thermocouple for low-tempera- 

 ture work. Jour. Ind. and Eng. Chem., v. 12, p. 797-798, 1 fig. 1920. 



Wright, R. C., and Harvey, R. B. the freezing point of potatoes as determined by the thermo- 

 electric method. U. S. Dept. Agr. Bui. 895, 7 p., 1 fig. 1921. Bibliographical footnotes. 



Wright, R. C, and Taylor, George F. freezing injury to potatoes when undercooled. U. S s 

 Dept. Agr. Bui. 916, 15 p., 1 fig., 1 pi. 1921. Literature cited, p. 15. 



