Modification of Critical Freezing Temperatures in Fruit Buds by Elevated Tissue Water Content1

Abstract

Laboratory studies on freezing fruit buds of peach ( Prunus persica (L.) Batsch cvs. Elberta and Golden Queen), apricot ( Prunus armeniaca L. cv. Moorpark), grape ( Vitis Labrusca cv. Concord) and apple ( Malus domestica Borkh cv. Topred Delicious) from Prosser, Washington, USA, and Auckland, New Zealand, showed that wet fruit buds were more susceptible to low temp injury than dry buds. As buds dried, freezing damage decreased. It is suggested that where overtree sprinkling is used, care must be taken to ensure that fruit buds are dry before freezing temperatures occur.