defrosting frozen fruits and flowers
There is probably an optimum temperature for thawing or
defrosting frozen fruits and flowers. Finally the temperature
records as ordinarily obtained need careful interpretation. It
may be that the freezing point of liquids under pressure in the
plant cells or exposed to the air through the stomata is not
the same as in the free air. It is unfortunate too that in most
places data showing temperatures of soil, plant and air are of
doubtful character. A word of warning may be given against the
too ready acceptance of Weather Bureau records made in cities
and on the roofs of buildings. Garden and field conditions vary
greatly from these. It is further advisable to obtain a
continuous record of the temperature of evaporation such as is
shown by the records herewith. The two temperature curves made
simultaneously and easily read at any moment enable the
gardener or orchardist to forecast the probable minimum
temperature of the ensuing ten or twelve hours. But not always,
and some study is necessary. A slight increase in cloudiness or
a slight shift in wind direction will prevent the fall in
temperature which otherwise seemed probable. With a persistent
inversion of temperature there is sometimes an increasing
absolute humidity.
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