Excerpts from the report Highlights: Damage to tomatoes from freezing depends on the duration of temperature at or below the freezing point, the extent of vine cover, and the pattern of weather that follows. Tomatoes freeze at about 30.5° F. Fruits with freezing injury develop a variety of symptoms. Tissues frozen throughout an area develop a water-soaked appearance when thawed. In typical freezing injury a fruit may be frozen throughout or have irregular or isolated water-soaked areas with sharp margins. Some freezing injury is so slight that the signs of damage are temporarily obscured. The successful marketing of tomatoes from frozen vines depends on the thoroughness with which fruits damaged by freezing are detected and discarded during harvesting and packing. Fruits that have been subjected to low field temperatures long enough to be injured by chilling must be avoided regardless of vine damage. Tomatoes showing symptoms of freezing injury, such as water-soaked areas, pebbly or collapsed tissues, yellowing of localized areas, or a water-soaked condition in the stem scar, should be discarded.