FROST INJURY TO TOMATOES. 9 
(4) No consistent difference was found between the freezing points 
of ripe and practically full-growr green tomatoes of the same 
varieties. 
(5) No consistent difference in freezing points of early and late 
varieties was found. 
(6) Six average tomatoes were undercooled in the laboratory to 
22.63° F. before freezing commenced. The freezing point was 30.64 
J hy 
(7) Tomatoes can be undercooled below their freezing point and 
if undisturbed may remain without freezing for a limited time; 
however, at any moment while undercooled a slight jar is liable to 
cause freezing. 
(8) The possession of a thick skin with little tendencey to crack is 
apparently an important factor in the frost resistance of tomatoes. 
Under field conditions such a covering favors the undercooling of 
the fruits by preventing inoculation of the tissue from ice formed 
on the surface. 
(9) The freezing point of ripe parts of a tomato may be slightly 
lower than for green parts of the same fruit. Tomatoes on the vine 
freeze on the upper stem end first partly for the above reason and 
partly because dew deposits on the upper side and tends to inoculate 
the surrounding tissues. 
