FREEZING TEMPERATURES OF FRUITS, ETC. 



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

 Summary of Averages 





Temperatures (° F.) 



Fruit and varieties 



Temperatures (° F.) 



Fruit and varieties 



Aver- 

 age 



Extremes 



Aver- 

 age 



Extremes 





Mini- 

 mum 



Maxi- 

 mum 



Mini- 

 mum 



Maxi- 

 mum 



Apples: 



28.44 

 28.51 



29.84 

 30. 22 

 29.36 

 26.00 



29.15 

 28.40 

 29.51 

 27.81 

 27.16 

 30.21 

 28.91 



28.16 

 24.60 



28.12 

 28.21 



29.76 

 30.10 

 29.15 

 25.45 



28.73 



28.12 

 29.32 

 27.56 

 26.28 

 30.18 

 28.70 



27.85 

 24.35 



28.62 

 28.87 



29.92 

 30. 58 

 29.53 

 26.50 



29.42 

 28.63 

 29.75 

 28.25 

 26.93 

 30. 25 

 29.18 



28.37 

 24.78 





28.36 

 28.14 

 28.03 

 29.41 



28.46 

 27.83 



29.39 



28.33 

 28.53 



30.41 



28.76 

 29.93 

 23.80 



20.00 



28.00 

 27.89 

 27.86 

 29.09 



28.06 

 27.20 



29.34 



28.07 

 28.20 



30.12 

 28.24 

 29.56 

 23.00 



19.80 



28.50 





28.47 







28.34 



Bananas (Jamaica): 



.-, fPeel .- . 



Peaches (hard ripe) 



Pears (Bartlett): 



29.74 



Green„{pui p 



Ri p e - : -{?uip-;::::::: 



28.70 





28.00 



Pears (unknown Japa- 

 nese variety) __. . ... 



29.53 



Black varieties 



Japanese persimmons 



28.63 





Plums _.- - --. 



28.85 



Cherries . 



Raspberries: 







30.50 





Black varieties 



28.79 





30.13 



Grapes: 



American _ __ 



Chestnuts (Italian) 



Walnuts (Persian or so- 

 called English) . 



24.20 





22.10 









Blackberries, raspberries, and cranberries. — Three varieties of black- 

 berries 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 28.40°. Logan blackberries (eastern 

 grown), froze at 29.51°. One variety each of red and black rasp- 

 berries was frozen. The Ranere (St. Regis) froze at 30.41°, while 

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

 in Wisconsin and eight varieties grown in Massachusetts were frozen. 

 Considerable differences were found in the freezing points of some of 

 these varieties. While the McFarlin variety froze at 29.02°, Shaw's 

 Success froze at 25.03°. The results for Gebhart Beauty and Mam- 

 moth are intermediate, being 26.30° and 26.70°, 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. Two varieties of nuts were frozen, viz, Italian chest- 

 nuts, which froze at 23.80° and Persian or so-called English walnuts, 

 which froze at 20.00° F. 



FREEZING POINTS OF VEGETABLES 



While several different lands of vegetables have been used in the 

 freezing-point determinations, those on which the most extensive 

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

 tomatoes. 



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

 ferent autheutic 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.) 



