FREEZING INJURY TO POTATOES WHEN UNDERCOOLED. 7 
Table III. — Freezing injury to seven varieties of potatoes held at 25° F. for 
different lengths of time. 
Number of experiment a 
nd duration of exposure. 
Variety. 
No. 1, 5 hours. 
No. 2, 19 hours. 
No. 3, 24 hours. 
No. 4, 43 hours. 
Number 
of speci- 
mens. 
Number 
injured. 
Number 
of speci- 
mens. 
Number 
injured. 
Number 
of speci- 
mens. 
Number 
injured. 
Number 
of speci- 
mens. 
Number 
injured. 
2 
2 
2 
2 
2 
2 
2 







6 
6 
6 
6 
6 
6 
6 

2 

2 
1 
1 
1 
11 
11 
11 
11 
11 
11 
11 
5 
6 
8 
6 
5 
2 
4 
3 
3 
3 
3 
3 
3 
3 
a 1 
Irish Cobbler 
«2 
Spaulding No. 4 
1 
3 

Russet Rural 
&3 
1 
Total 
14 

42 
7 
77 
36 
21 
11 
a Frozen solid. 
b Two were frozen solid. 
In Table III are shown the results obtained when the different 
varieties were held at 25° F. In experiment No. 1 two specimens 
of each variety were held 5 hours with no evidence of injury. In 
experiment No. 2 six specimens of each variety were stored 19 hours, 
with injury to two Irish Cobblers, two American Giants, one Rural 
New Yorker, one Russet Rural, and one Green Mountain. It is 
worthy of note that the Triumph and Spaulding No. 4 varieties, 
which according to Table I have a comparatively high freezing point, 
did not show injury in this experiment. In experiment No. 3 eleven 
specimens of each were held 24 hours, with serious consequences to 
most of the varieties. Injury was found in five Triumphs, six Irish 
Cobblers, eight Spaulding No. 4, six American Giants, five Rural New 
Yorkers, two Russet Rurals, and four Green Mountains. The total 
injury was 47 per cent. In experiment No. 4 three tubers of each 
variety were held 43 hours, with injury to one Triumph, two Irish 
Cobblers, one Spaulding No. 4, three American Giants, three Russet 
Rurals, and one Green Mountain. Tubers of the Rural New Yorker 
were not injured; one specimen of Triumph, one of Irish Cobbler, 
and two of the Russet Rural varieties were frozen solid. The total 
injury in this experiment was 52 per cent. 
Generally speaking, when potatoes of the seven varieties were held 
for varying lengths of time at 28° or 25° F. they did not freeze in 
any definite order or with relation to their freezing points. At 28° F. 
the early-maturing varieties with the higher freezing points possibly 
showed more freezing injury. 
INOCULATION OF UNDERCOOLED POTATOES. 
Attention is called to the fact that in the experiments just de- 
scribed the potatoes were purposely held entirely undisturbed, as it 
had been found that potatoes when undercooled are liable to freeze 
