[NAFEX] Frozen kaki fruit
billmcnam at yahoo.com
Fri Nov 7 16:59:55 EST 2008
I gather from this that apples can sustain 16*F (-8*C) before freezing.
Does anyone know what temperature D. kaki fruit can sustain before it freezes?
It seems tha D. virginiana fruit can withstand colder temperatures than kaki fruit.
Perhaps this is because of the comparatively higher sugar content of virginiana fruit?
Has anyone come across any data for brix numbers for ripe fruit of these species?
--- On Fri, 11/7/08, Steve <sdw12986 at aol.com> wrote:
From: Steve <sdw12986 at aol.com>
Subject: Re: [NAFEX] Frozen (?) apples
To: "North American Fruit Explorers" <nafex at lists.ibiblio.org>
Date: Friday, November 7, 2008, 5:22 AM
I could add one small thing to my original post....
I have one other apple tree with a few apples still out there. I grafted
what was supposed to be Arlet (Swiss Gourmet) scion wood at the top of
one of my trees. I'm not sure what it really is but it is solid red and
medium size. It appears to ripen too late for my season. It stores well
and is still hard, crisp, and tart 6 months later.
I picked most of those but left a few. Today I shook the tree to see
what those tasted like after 15 degrees. They tasted like what I would
have expected. Obviously frozen then thawed. Soft and watery with a very
unpleasant texture and poor flavor. I couldn't begin to eat a whole one
It may come down to sugar content or maybe some other factor but the
Honeygold apples were getting about ripe and the unknown apple never
gets very sweet here.
I'm still enjoying some of the Honeygolds right off the tree after the
15 degree freeze. Also enjoying the bonus string of 60 degree days!
> Lucky Pittman inspired this comment when he asked what temperature would
> damage his late apples. This isn't intended to be another answer for
> but more a story about what I just experienced.
> Honeygold is about the latest ripening apple I dare to grow here. Some
> years, they aren't very good because the season wasn't long/warm
> I mentioned some months ago about how I didn't spray a fungicide
> year due to rain, wind, or both just about every day in the early part
> of the summer. The Honeygolds suffered greatly from this and were badly
> spotted and scarred by scab. (The high speed hail storm in June didn't
> help their looks either.) I wanted to thin them heavily to get rid of
> the most damaged fruit but they were so bad that I lost interest and
> never did thin them properly.
> I picked the best of them before we had a hard frost but left most of
> them on the tree, thinking I would pick and discard the rest. (I still
> hope to do that.)
> I walked out there today and noticed that there were still some decent
> Honeygolds up in the tree. I tasted one and it was good so I picked a
> dozen more of the better ones and took them inside. I have eaten two
> more today. If someone had asked me the same question about how cold can
> they go without damage, I would have answered upper to maybe mid 20s.
> Here's the point of all this. We had a prediction last weekend of 10
> 11 degrees for the low. Today I checked my recording thermometer, which
> is wired to a different apple tree near the Honeygold and my yard went
> down to 15 degrees Saturday night. I do believe the texture of the
> apples I picked today is slightly different but they are still good. If
> you tell me they would now not store as well, I would believe it. I'm
> just surprised they are still very edible after 15 degrees. Any comments?
> Steve in the Adirondacks (Zone 4a on the map, zone 3 by the thermometer)
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