Abstract
The influence of a three month storage period on the freezing point of two cultivars of apple, three cultivars of pear, and of one cultivar of grapes, has been studied. It has been shown statistically that the freezing points of fresh and stored fruits, of the same soluble solids content, differ. For apples and pears, which mature during cold storage, the cryoscopic temperatures are higher for the stored fruits by about 0.35°C. For grapes, which do not mature during cold storage, these temperatures for the stored fruits are lower, by about 0.5°C. Apples ripen during storage, grapes do not. Pears will not ripen at cold storage temperature, but need to be raised to a higher temperature after storage.
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