ABSTRACT
Looking back over the historical development of quality requirements for processed foods, freezing when properly carried out is undoubtedly the most satisfactory method for the long-term preservation of vegetable produce. The low temperatures commonly prescribed for frozen foods (−18°C) can maintain initial quality and nutritive value practically unchanged, so that frozen and fresh vegetable products differ only in texture [1]. The freezing of vegetables immediately after postharvest guarantees consumers higher vitamin C content than could be attained by any other form of preservation and distribution. Furthermore, if properly handled before freezing and during distribution, there is no possibility of growth of microbial contaminants between freezing and thawing [2].
