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Chill portions are calculated with the Dynamic Model (Fishman, Erez & Couvillon, 1987), the model recommended by UC researchers for California orchards. It uses hourly temperatures, credits chill most efficiently around 43–48 °F, and — unlike simple chill hours — lets warm afternoons cancel chill that hasn't been "locked in" yet. Chill is banked in whole portions, so the daily figure often jumps by about one.
Chill hours (hours between 32 and 45 °F) are shown for comparison with older references.