The freezing points of 11 breeds of fruits were measured using a HP34970A data collector and soluble solids were measured using a PR101 (0-45%) refractometer. The results show that there is a high negative correlation between soluble solids and freezing point. The mathematical model is Y(Freezing point) = 0.146694-0.19555X. All the breeds have typical freezing curves. The freezing point of Ya pear is 0.26 degreesC lower than that of Ya pear juice. Grape freezing point is 1.2 degreesC lower than that of grape juice. (C) 2003 Elsevier Ltd. All rights reserved.