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Freezing Points of Fruits, Vegetables and Florist Stocks

Author

Listed:
  • Whiteman, T. M.

Abstract

Excerpts from the report Summary: Freezing points were determined for the principal fruits, vegetables, and florist stocks. The data can provide a guide that growers, shippers, storage operators, and others concerned with the marketing of these commodities can use to minimize or avoid freezing damage and losses. The freezing points of some living products may approach 32° F., the freezing point of water, but they never reach this point. In the tests reported, the freezing points of most fruits ranged from 27° to 30° and of most vegetables from 29° to 31°. Freezing points of florist stocks varied widely, depending to a great extent on the part of the plant tested. This report is concerned only with the temperatures at which various products may freeze. It should be emphasized that many commodities may be injured by temperatures considerably above their freezing points, a few even when stored at a temperature as high as 55° F.

Suggested Citation

  • Whiteman, T. M., 1957. "Freezing Points of Fruits, Vegetables and Florist Stocks," Marketing Research Reports 310551, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
    • Handle: RePEc:ags:uamsmr:310551
    DOI: 10.22004/ag.econ.310551
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