8 BULLETIN 1133, U. S. DEPARTMENT OF AGRICULTURE 



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° for eastern-grown and 

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

 tween the results for apples of the same varieties. 



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

 7 varieties of American grapes, 28.16°; 2 varieties of European grapes, 

 24.60°; 6 varieties of oranges, 28.03°; 11 varieties of peaches, 29.41°; 

 4 varieties of plums, 28.53°; 22 varieties of strawberries, 29.93°; black- 

 berries, 29.15°: white blackberries, 28.40°; Logan blackberries, 29.51°; 

 red raspberries, 30.41°; black raspberries, 28.76°; cranberries 27.16°; 

 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°: Japanese persimmons 

 (Tanenashi), 28.33°. 



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

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

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

 peaches, Japanese pears, and strawberries. Those freezing between 

 28° and 29° 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° are cherries and Bartlett pears (soft ripe). 

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

 European grapes froze at 24.60°, and Italian chestnuts and Persian 

 or so-called English walnuts froze at 23.80° and 20.00°, respectively. 



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 

 vegetables investigated were beans (snap), 29.74°; cabbage, 31.18°; 

 carrots, 29.57°; cauliflower, 30.08°; celery, 29.73°; sweet corn, 28.95°; 

 eggplant, 30.41°; kohl-rabi, 30.02°; lettuce, 31.20°; onions (dry), 

 30.09°; onion sets, 29.50°; peas (green), 30.03°; turnips, 30.23°. 



Two vegetables froze above 31° F., viz, cabbage and lettuce. Those 

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

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

 and 30° were beans, carrots, celery and onion sets. Sweet corn, 

 potatoes, and sweet potatoes froze between 28° and 29°. 



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°; peonv petals and Easter lily leaves, between 

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



U. S. GOVERNMENT PRINTING OFFICE : 1929 



