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Before the apple was frozen, it was very firm. After freezing, the apple became very soft and easily squished. As fruits are made up of a lot of water (~90%), this water forms large ice crystals when frozen slowly. These ice crystals cause damage to the cell walls of the apple, causing it become very soft

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tomatoes contain mostly water thus when it is frozen, the plant cells are frozen as well. when it freezes, the water expands and the ice crystals will result in the cell walls to rupture. thus, the thawed tomato is more soft and mushy as compared to the frozen hard tomato

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Freezing breaks down the pulp fibres which contain water. It will expand when it freezes. The ice crystals will then cause the cell walls to rupture, causing the thawed tomato to be softer and watery.

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The thawed tomato is soften. This is due to the freezing process and the high water activity in tomato. When the tomato is frozen, the water inside and around the tissue will be frozen, thus forming ice crystals. The ice crystals will burst open the cell walls of the tomato cells, thus it will lose its rigidity.

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The water in the tomato expands when it freezes, causing the cell to erupt. this results in the tomato cells losing its rigid structure and becomes softer

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after thawing, the tomato looses its rigidity and feels soft and squishy. this is becuase freezing the tomato causes the water molecules in it to get frozen, and ice crystals formed during the process expands and damages the tomato cells' cell walls, resulting in the tomato to loose its structure

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Tomato contains 95% of water. During freezing the free water in tomato will expand and crystalise thus destroying the cell walls of the plant cell causing rupture to cell wall. After thawing the lose in turgor pressure cause the tomato to lose its shape and become mushy and soft

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When you freeze the tomato, the water in the plant cells freeze as well. When water freezes, it expands. The cell wall breaks due to ice crystals. Thus, the thawed tomato became mushy

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Tomato high in moisture content, water freezes and it expand. Ice crystal causes cell wall to rupture. When thawed, it become mushy n watery

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When water freezes, it expands and the ice crystals cause the cell wall to rupture. This causes the tomato to be mushy and soft after being thawed

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when water is frozen, it expands as it forms into a solid and also ruptures the cell walls in the process, thus when it thaws it is very fragile and mushy.

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During freezing, ice crystals which rupture the cell walls and damage the cell tissue are formed. After thawing, the ice crystals melt, causing the tomato to lose its structure, resulting in a soft and mushy texture.

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left is after freezing and right is after thawing 

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As tomatoes have higher water activity of about 0.95, it shows that it has more free water molecules available in the tomatoes. when it is frozen, it will expand and ice crystals cause the cell walls to rupture. after thawing, the tomato will change and become softer than when the tomato is raw. the texture of the tomato become mushy and watery when the frozen tomato is thaw.

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Thawed tomatoes get mushy as the process of freezing breaks down pulp fibers which contain water. During freezing the water molecules expands and is released a free water causing it to be mushy.

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Tomato contains 95% of water and due to its high water content, when we freeze the tomato, we are actually freezing the water in the plant cell. Water and other chemicals are held within its fairly rigid cell wall that gives the structure and texture to the tomato. When the water freezes, it expands and the ice crystals causes it to rupture, hence the texture of the tomato is softer after thawing.

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When the tomato is frozen, the water in the plant cells will freeze and expand. This results in the ice crystal rupturing the cell wall. Thus, when it is thawed, it will be soft.

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Water and other chemicals are held within the fairly rigid cell walls that give structure and texture to the fruit or vegetable. When the water freezes, it expands and the ice crystals cause the cell walls to rupture. So the texture of thawed produce is much softer than when it was raw.

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As the tomato has a high moisture content , the free water in the tomato freeze and form large ice crystals , this result in the tomato being extremely hard when frozen. The large ice crystals will pierce and damage the cell wall of the tomato causing the tomatoes to have a mushy texture when thawed.

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When frozen, the tomato is hard as tomato consists of mostly water, which when frozen, creates ice. Therefore a frozen tomato is similar to ice. After thawing, since the freezing of the tomatoes creates ice crystals which ruptures cell walls of the tomato cells, it makes the tomato flesh softer and mushier.

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When the tomato is unfrozen, the tomato loses turgor and the cells rupture, causing the tomato to be mushy.

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since there is an extremely high level of moisture content in tomatoes, when frozen, water expands and it is really hard. the ice crystals that formed also causes the cell walls to break, which results in a much softer and mushier texture when the tomato is thawed.

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Figure X.  (Top) Fresh -> Frozen -> Thawed (Bottom)

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When the tomato is frozen, the water in the tomato freezes causing the tomato to feel firm. However, when the tomato thaw, the freezing process has ruptured the cell wall causing it to feel softer and mushy.

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When the tomato is frozen, the water in the tomato freezes causing the tomato to feel firm. However, when the tomato thaw, the freezing process has ruptured the cell wall causing it to feel softer and mushy.

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The ice crystals rupture the cell wall of the tomato cell, causing water to enter the extracellular environment. The accumulation of water outside the cell makes the texture mushy and soft.

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The weight of water in fruits and vegetables takes up about 90 percent. Water and other chemicals are held within the fairly rigid cell walls that give structure and texture to the fruit or vegetable. When freezing fruits and vegetables, the water in the plant cells are also freezed.

When the water in the fruits and vegetables are freezed over a period of time, it expands and the ice crystals gradually formed which will cause the cell walls to rupture. This leads to the texture of the fruits and vegetables turning soft and mushy.

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When the tomato freezes, the water held in the plant cell freezes causing the tomato to be hard. Ice crystals that form in the cell causes the cell wall to rupture hence the thawed tomato is soft and mushy, as the cell wall is no longer present to keep the shape of the cell.

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The frozen tomato was hard and rigid. When the tomato was left to thaw, it lost its rigidity. This is because the cell walls are ruptured due to the frozen ice crystals which would be of a larger volume compared to room temperature water. Thus, the texture of the thawed tomato is really soft and mushy.

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Water in the tomato is freezed,causing it to expand. Ice crystals are formed  and damages the cell wall. Hence it softens and loses its rigidity due to loss of structural support.

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Tomatoes have 95% moisture content and an estimated water activity of ~0.995. This clearly indicates that tomatoes have high # of free water molecules, which when frozen, will crystalize and expand, causing the cell walls of the plant cells to rupture.
Rupturing of the cell walls affects the overall texture and structure of the tomato as it loses it turgor, making it soft and mushy when thawed.

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When the tomato is frozen, it is hard and firm. However when thawing , the tomato become soften because ice crystal were formed and cause rupture in the tomato cell. So water in the tomato leaves to external environment.

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Freezing breaks down the pulp fibres, non-aqueous constituent and this causes the bound water to be free water and hence, causes the tomato to be mushy after thawing.

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Water in the tomato cells became frozen. Water expands and ice crystals causes the cell wall to rupture. This results in a softer texture of the tomato when thawed.

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Before freezing, the tomato is firm and hard.This is because water molecules in tomato was packed quite closely in liquid state .After thawing,the tomato is soft as frozen ice melted causing the molecules in solid state returning to liquid state.

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The composition of most fruits and vegetables is largely made up of water, both free and bound. Tomatoes are juicy which indicates that there is a large amount of free water present. When the tomato is frozen, the free water within the tomato has fully crystalized, and depending on the speed of freezing, the size of the crystals can vary resulting in a difference in texture upon thawing. The ice crystals, much larger than the tomato cells, rupture and damage the cells of the tomato, which changes the texture of the tomato, resulting in a softer, less firm tomato.

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Immediately after freezing, the apple is firm and hard as all the water molecules froze and form a hexagonal lattice structure. After thawing, I bit into it and it tastes mushy as the frozen water pierce through the cell wall during freezing and the cell wall lost its ability to retain its rigid structure.

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during freezing, the water in the cells turns into ice crystals that rupture the cell wall. this causes loss of turgor in the cells. once the apple has thawed, it is unable to gain back its firm shape and becomes soft and mushy

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When the tomato is frozen, the water in the tomato freezes causing the tomato to feel firm. However, when the tomato thaw, the freezing process has ruptured the cell wall causing it to feel softer and mushy.

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When the water is frozen, it expands and the ice crystals cause the cell wall to rupture hence it is much softer when it is thawed.

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When the tomato is frozen, the water in the tomato freezes and expands. Ice crystals are then formed in the tomato causing them to shatter and rupture the cell walls. This causes the tomato to be soft after being thawed

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after thawing, the texture of the tomato is mushy and watery. when we freeze fruits we are freezing the water in the plant cells. when the water freezes, it expands and the ice crystals causes the cell walls to rupture. therefore, the texture of the thawed tomato is much softer than the original tomato.

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Since the moisture content of fruits are high, when the water in the tomato was frozen, it was firm and hard. After thawing, the tomato became soft and mushy as the ice had ruptured the tomato's cell walls.

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when it is freezed, the ice crystals formed will cause the cell walls to break. when thawed, it becomes mushy because of the water from the broken cell walls.

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The tomato became mushy after thawing. This is because tomatoes are mostly made up of water. Freezing caused small ice crystals to be made within the tomato which ruptured the cell walls of the tomato making the tomato soft and mushy.

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the tomato becomes mushy and soft after thawing. this is due to the ice crystals that form on the surface of the tomato during freezing, causing the cell wall of the tomato to rupture.

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When the tomato froze, it became firm due to water in the plant cells freezing. As the water froze, it expanded and ice crystals caused cell walls to rupture, making the thawed tomato mushy.

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When the water in the tomato freezes, it expands and the ice crystals cause the cell wall to rupture. Therefore, when thawed, the tomato is soft and mushy to touch.

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during freezing, pulp fibers are broken down and they also expand, rupturing the cell wall. after the tomato is thawed, it loses its texture and becomes soft and mushy.

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freezing the tomato causes the free water to freeze and it expands and the ice crystals cause the cell walls to rupture. So the texture of thawed tomato is much softer than when it was raw.

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Freezing the tomato causes the water in it to freeze. The ice crystals expands and causes the cell walls to rupture. Therefore, the texture of the tomato is mushy after it is frozen and thawed.

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When frozen, intermolecular forces of attraction increases, causing the cell wall to rupture as a result of high tugor pressure. When leaved to cool, free water leaves the cell via evaporation causing it to swell as the cell has lost its structural integrity (skin of tomato shrivelling)

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Before freezing the tomato, it was firm. After thawing the tomato, it became soft and lost its texture. Freezing breaks down the pulp fibers, which contain water and expands them when they freeze.

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When frozen, the water in the plants cell expands, cellulose degrades and pectins of cell wall reduce cell adhesion. after thawing, the cell wall is ruptured, causing the fruit to soften from it’s firm structure.

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Water makes up over 90% of the tomato and gives it its structure and texture. Hence, freezing causes the water to expand and the ice crystals that form then ruptures the tomato cell walls. This results in the tomato losing its structural support and therefore when thawed, will become soft, watery and mushy.

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Before freezing, the tomato was firm and the skin was intact. However after thawing of the frozen tomato, the outer layer of skin had ruptured along all sides of the tomato and the tomato started to become mushy and watery. Water makes up over 90% of the weight of most fruits and vegetables. This is because freezing breaks down pulp fibers that contain water which expands when they freeze. The cell walls that gives structure to the tomato will rupture thus the result is soft and watery on the inside.

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When the tomato is frozen, the ice crystals penetrate through it's cell wall, ruining the cell wall. When thawed, water which was once frozen in cell wall will cause tomato to feel mushy

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Before the tomato was freezed and thawed, it was firm but after freezing and thawing, it became softer. The water freezes and expands and the ice crystals formed caused the cell walls to rupture, making the texture of the tomato soft.

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Water makes up over 90% of the tomato and we are freezing the water in the plant cells and the ice crystals expand, causing the cell walls to rupture. So the texture of the thawed produce is much softer than when it was raw. Hence, it become watery and mushy.

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When the tomato is frozen, the free water inside freezes and expands. These ice crystals rupture the cell walls. After thawing, the tomato thus becomes softer and wrinkled as the ice crystals melt leaving behind the damaged cells.

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In this case, the tomato was frozen. This was because the free water in the tomato froze, forming the ice crystals, causing damage to the tissue of the tomato, As it thawed, the ice crystals turned back into water and causing massive holes in the tomato's cell, causing the tomato to leak

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Initially, before freezing, the tomato was firm. After freezing and thawing the tomato, it became bruised and slightly mushy as seen from the pictures.
Reason: when the tomato freezes, water in the tomato expands, and the ice crystals rupture, causing it to have a soft texture when thawed.

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after thawing the apple, it became soft. this may be because when water is frozen, cell walls rupture so when it goes back to its unfrozen state, it is unable to maintain its original structure and hence becomes soft

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Water makes up 90% of the weight of most fruits and vegetables. When water freezes, it expands and the ice crystals cause the cells to rapture. Thus the tomato becomes soft and mushy after freezes and thawed

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When apple is freeze, the texture is hard. When it is thawed, it became mushy, not crisp. Apples are very watery. When water freezes, it expands, the ice crystals cause the cell walls to rupture.

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After thawing, the tomato becomes soft and mushy. This is because the water in the cell walls are frozen, causing the water to expand and the ice crystals rupture the cell wall of the cells.

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When water freezes,it expands .The texture of thawed food is softer . The ice crystals cause the cell walls of the the tomato to rupture. When a tomato is thawed , it becomes mushy and watery .

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When the apple is left inside the freezer, the water in plant cell also freezes. The cell expands and ice crystal will rupture the cell wall. Hence when the apple is thawed, it will be softer as the rigid cell wall has been destroyed.

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when freezed, water in the tomato freezes and form ice crystals on the surface. it also ruptured the cell walls.
when thawed, the lack of structural support causes the tomato to turn mushy.

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The water in the tomato freezes and forms ice, which ruptures the cell walls. Water from the ruptured cell walls causes the texture of thawed tomato to be softer than before

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The formation of large ice crystals during freezing causes cell wall damage leading to irreversible turgor loss. Once thawed, apple loses rigidity, shows a water-soaked appearance and become mushy

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The tomato has a high moisture content. Hence when put in the freezer, the water in the tomato freezes and expands forming ice crystals which rupture the cell walls. When thawed, the water from the ruptured cell walls causes the tomato to be soft and mushy.

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When freezed, water in cell turn into ice. The ice starts pushing the cell wall, thus bending it. When melted, gaps in cell wall will open more. The destroyed cellular structure inside the apple causes it to be mushy.

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During freezing, ice crystals are formed where it results in the rupture of cell wall. After thawing, the texture of the tomato becomes very soft as the tissues lose its firmness

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Freezing breaks down the pulp fibers which contain water and expands them. Ice crystals cause the cell walls to rupture which causes the tomato to lose its texture when thawed and get mushy.

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when the tomato is placed into the freezer, it forms ice that causes the cell walls to burst, thus when thawed, water present in the cell wall causes the tomato to become mushy.

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during freezing, the water from the apple freezes and expands, turning into ice crystals which ruptures the cell walls. when thawed, the water around the cell wall melts, causing the apple to be soft and mushy.

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freezing increases the intermolecular space of water and causes it to expand which results in rupturing of cell walls. after thawing, the lack of structural support causes the tomato to become mushy and watery.

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The process of freezing and thawing destroys some of the cell walls in the blueberry. The water trapped within these cell walls escape, making the blueberry less turgid and squishy.