| apricots | eggplant | peppers, sweet |
| asparagus | lemons | plums |
| avocados | lettuce | potatoes |
| bananas | limes | squash, summer |
| beans, snap | okra | sweet potatoes |
| berries (except | peaches | tomatoes |
| cucumbers | ||
| apples | cranberries | pears |
| broccoli, sprouting | grapefruit | peas |
| cabbage, new | grapes | radishes, w/o tops |
| carrots w/o tops | onions (dry) | spinach |
| cauliflower | oranges | squash, winter |
| celery | parsley | |
Least Susceptible
| beets w/o tops | kale | rutabagas |
| brussel sprouts | kohlrabi | salsify |
| cabbage, mature or savory | parsnips | turnips w/o tops |
| dates |
The most susceptible products will be injured by one light
freezing, moderately susceptible products will recover from one or two light
freezings, while least susceptible products can be lightly frozen several times.
Fresh products that are lightly frozen should not be handled. Thawing should be
done at 4°C (40°F).
Source: Hardenburg, Watada, and Wang.