I can understand Donna's point of view. The theory behind sprinkling was explained to us at several of our annual fruit and vegetable growers seminars. It goes like this, as long as the water is forming into ice, the plant material of what the ice is forming on is kept from freezing. I take this to mean that once ice is formed it is not a protection in itself but icing needs to be a continuing process until the ice melts from higher temps. This is proven to work, even though we may not all understand the concept. I know it is especially used on strawberries at bloom time. I believe sprinkling late season and for citrus has its drawbacks, damage vs death.
I am not the expert probably to explain this in any way better than I understand it............vic
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