Frostsensitive

Frostsensitive describes organisms, tissues, or materials that are damaged by freezing temperatures. In biology and agriculture, frost sensitivity refers to a lack of tolerance to frost, with injury typically occurring as temperatures drop below 0°C or at higher subfreezing temperatures depending on the tissue, moisture, and developmental stage. The term is commonly applied to plants but can also refer to materials or coatings that degrade when subjected to frost-related stresses.

In plants, frost-sensitive tissues include young shoots, buds, flowers, and fruit. Damage can result from ice crystal formation, dehydration, and disruption of cellular membranes and vascular tissues. The severity often depends on the rate of cooling, moisture availability, and whether tissues have acclimated to cooler conditions. Immature or actively growing tissues are typically more vulnerable than established, mature tissues.

Examples of frost-sensitive crops and ornamentals include many tropical and subtropical species such as citrus, coffee, and certain ornamentals, as well as staple crops like tomatoes, peppers, and strawberries when grown outside frost-free regions. Sensitivity can vary within a species by cultivar, growth stage, and prior exposure to cool temperatures.

Protection and management strategies aim to minimize exposure to frost and reduce injury. Approaches include selecting frost-tolerant varieties or growing in controlled environments (greenhouses), using frost protection measures such as row covers, wind machines, heaters, or sprinkler irrigation (which provides latent heat of fusion), and implementing site selection and crop scheduling to avoid susceptible phenological stages during forecasted frosts.

In climate risk planning, frost sensitivity is considered alongside hardiness zones, local microclimates, and expected frost-free periods to guide cultivation practices and economic decisions.