FREEZING TEMPERATURES OF FRUITS, ETC. 7 



S^^SpSJf *%£& w *f* •** froze at 28.98* 



Tomatoes.~$hl freezing f"T ° f & ' Varieties was 28 - 4 4°. 

 varieties of tomatoef wl?^^ at ^ re ^ f 19 commercially grown 

 These tomatoes were all 4o vT^ "^ are preSented in Tab] e 2. 

 ► Arlington Experiment F,i n.T ? SWne condi tions at the 



ripe and pracfea % full "roum Zl^T^™ were made on both 

 picked for shipment frWThrSo^hprn P 4 Cl r en f' Sl ! ch as are usua % 

 kets. With the ripe tomatoes the lollf 68 *° the - northern mar- 

 was found in connection with th! i° west feezing point (29.78° F.) 

 Michigan variety froze at 3067° l^T GI ° ry vanet y- Th e Early 

 ing point of alf the varieties studld T W? eS(>nts the hi ghest freez- 

 difference in the average ireHin^ofL J^f 6 W "f D ° a PP r eciable 



Wiethe : g ^ T tfe JXc! P Ther°e f 8 ™Y° m ™T d considerably 

 between varieties. Cr variel « we3 a ^°/° n ^ derabIe Nation 



Miscellaneous oe 9 eUUs~TtfrlZ^± A ^^ 

 onions, three varieties of letinZ t™ g P ?• ?. f three va neties of 

 varieties of peas, and of at hZ onlv ,T f ^ °i. f ?i r ° tS ' and three 

 cauliflower, celery, e g °plant kohlrlf 7 6ach °I beans > cabbage, 

 presented in the Ldy^Z^t^T^uTi. *"*» « is ° 

 FREEZING POINTS OF CUT FLOWERS 

 Requests have been received for information on th a ft. ■ 

 of such cut flowers as are commonly held in coM * h n e r freezm g Pomts 

 in quantities. Determinations weZ ^ f storage or shipped 

 Easter lilies, and these are presented in ^1!^ P T le fl rose \ and 

 for both petals and leaves With lt™d a Results are shown 

 at temperatures higher than do JET? d T* the p ? taIs fre ^e 



scab* - '*«- -• •■— «s sa t ss^s 



Table 3. 



-Average freezing points of the petals and leaves of out flowers 



Scope of inquiry- 



Number of determinations 



Freezing point "JJo p" 



Peony- 



Petals 



12 

 29. 05 



28. 39 



Petals 



6 

 30.04 



6 



28.27 



Easter lily 



Petals 



27.50 



29.20 



RECAPITULATION 



veteKdSfte^^ T4 l :ZlTTt\7ti f i n or 



SuctsTan^ SreoolS ^^^f ^ ^ ^7 tfe 

 freezing temperature of each a^agabtal-mea Twithoul f° *" 

 and without apparent injury. Certain nioduo t n ' * f " eeZmg 

 dit.ons may be actually frozen and then thawefou w fho?,T "" C ° n " 

 mjury, while on the other hand, some product Tare in j S„vXkT 

 if stored at temperatures well above their acTu^freeS Sffi? 



