FROST INJURY TO TOMATOES. 3 
Agriculture at the Arlington Experimental Farm, near W ashing- 
ton, D. C. The varieties were Bonny Best, Olney Special, Earliana, 
Tonn Baer, Landreth, Early Michigan, eared: Bloomsdale, Red 
Rock, Trucker’s Favorite, New Glory, Stone, Greater Baltimore. 
Columbia, Delaware Beauty, Taivinecnant s Globe, Livingston’s Acme, 
Sunrise, ana Sterling Ghaals Since most of the tomatoes are 
shipped while still green but practically full grown, freezing points 
in many of the varieties were determined on full-grown green toma- 
toes as well as ripe ones. These determinations were made by sub- 
jecting them to an air temperature of about 15° F. As it had been 
found by previous tests that no differences in results were obtained 
by using portions of tomatoes instead of whole fruits and since the 
work could be carried on more rapidly by using only portions, this 
method was largely followed. A good representative sample of each 
fruit was obtained by cutting with a sharp cork borer parallel to a 
septum between the sections, thus removing a portion of both flesh 
and pulp. Temperature records were made by the thermoelectric 
method, using the thermocouples described by Taylor (4) with the 
White potentiometer. In Table 3 are shown the average freezing 
points of the varieties mentioned, which are arranged in the order 
of the earliness of the first picking of ripe fruit. Each freezing 
point given represents the average for a number of different pick- 
ings of each variety. 
TABLE 3.—Average freezing points of 19 commercially grown varieties of 
tomatoes. 
Ripe. Green. Ripe. Green. 
P Num- Num- Tart | Num- | Num- 
Variety. Freez-| ber of | Freez-| ber of Variety. Freez-| ber of | Freez-| ber of 
ing | deter-| ing deter- ing | deter-| ing | deter- 
point. | mina-| point.; mina- point.) mina-} point.| mina- 
tions. tions. | tions. | tions. 
| 
oF: “gl De pale “AS I 
Bonny Best..-.....- 30. 60 27 | 30.57 64) (She ex rer oe 30. 31 | 21 | 30.15 | 5 
Olney Special........| 30. 59 reas sh Sees s Greater Baltimore...) 30.62 | | ef fae = 54 r [343.57 
i Sy Soc ay 17 | 30.24 10%) Golumapraste sae 30. 31 20), |e cs ee oe 
30. 57 21 | 30.53 7 || Delaware Beauty- -..-.| 30.02 a eee EPS 
30. 45 1 Dal ete Ste ee eS | Livingston’s Globe. =| 30.58 5 a5 ad steeeee 
30. 67 | 20 | 30.70 11 || Livingston’s Acme. .| 30. 46 ie A aay 2 Hitnaee 3 
| 30.03 | AO ae Sara Pepe 2 | Greenhouse varieties: 
29. 99 160325. ie = StHarise: .- 2s k 30. 58 15 | 30.29 | 7 
eG ROCK Sec oan 2 30. 55 6 | 30.58 11 Sterling Castle...) 30. 54 12 | 30.11 5 
Trucker’s Favorite. _| 30.06 Sipser ee PCE R Ses" Sasi 
twaw: GIOLY so 2c 22: 29.78 CE IS ae eae oo Average....... | 30. 46 veeeeee| 30:89" ta oe 
{ | | i 
As shown in Table 3 the average freezing point of the 19 varieties 
was 30.46° F., and the greatest difference in the freezing points of any 
two varieties was 0.89° F. No consistent difference in results is 
noticeable between early and late varieties. It is also shown that 
full-grown green tomatoes in general did not show any significant 
difference fron ripe fruit in their freezing points. The greatest dif- 
ference was 0.29°, which is of little eed importance. 
