# data[].attributes.body
During freezing, water will expand to form ice crystals which will rupture cell walls of tomato. Hence, the cells in thawed tomato will lose its structural support of the cell wall and become mushy.
Extension.umn.edu. n.d. The science of freezing foods. [online] Available at: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods

# data[].attributes.body
Tomato becomes juicer & mushier after thawing compared to a regular tomato. As cells in the fruit contains lots of water, freezing the tomato would cause the water in cell to also freeze. As water freezes, it expands & results in the ice crystals formation. The ice crystals in turn cause the rigid cell wall to rupture. Hence, during thawing under room temperature conditions, liquid from the tomato leaked out from interior to exterior. This results in drip loss.

References:
Extension.umn.edu. n.d. The science of freezing foods. [online] Available at: <https://extension.umn.edu/preserving-and-preparing/science-freezing-foods> [Accessed 25 April 2021].
van der Sman, R., 2020. Impact of Processing Factors on Quality of Frozen Vegetables and Fruits. Food Engineering Reviews, [online] 12(4), pp.399-420. Available at: <https://link.springer.com/article/10.1007/s12393-020-09216-1> [Accessed 25 April 2021].
Charoenrein, S. and Sirijariyawat, A., 2014. Freezing characteristics and texture variation after freezing and thawing of four fruit types. [ebook] Available at: <https://rdo.psu.ac.th/sjstweb/journal/34-5/0475-3395-34-5-517-523.pdf> [Accessed 25 April 2021].
Fao.org. n.d. Freezing of fruits and vegetables. [online] Available at: <http://www.fao.org/3/y5979e/y5979e06.htm> [Accessed 25 April 2021].

# data[].attributes.body
When water freezes, water turns to ice and expands. This results in the cell walls rupturing due to the ice crystal and therefore losing all its structural integrity and becoming soft, mushy and watery.

References:
University of Minnesota Extension. (2018). The science of freezing foods. [online] Extension.umn.edu. Available from:  https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits and vegetables that are,than it was when raw.

# data[].attributes.body
the fresh tomatoes were plump and firm, the cross section also looked juicy and fresh. The frozen tomato was very hard and solid. The thawed tomato was mushy, soft and did not look appealing. When water freezes, it stretches, causing the cell walls to rupture due to ice crystals. As a result, when the produce is thawed, it would have a much softer feel than when it was raw.

Reference:
Extention.umn.edu.2018. The science of freezing foods. [online]
Available at:
https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are
[accessed 29 April 2021]

# data[].attributes.body
In the tomato, the water within it's cells will expand and the ice crystals rupture the cells when it freezes. Then when it thaws, it will be softer than it originally was because of the plant cell walls rupturing. This makes the tomato end up mushy and watery.

Reference:
Extension.umn.edu. 2018. The science of freezing foods. [online] Available at: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits and vegetables that are,than it was when raw. [Accessed 29 April 2021].

# data[].attributes.body
Ice crystal form during the freezing process, this ruptures the cell walls of the fruit. When being thawed, the fruit becomes mushy and soft.

University of Minnesota. 2018. The science of freezing foods. [Online]. Available from: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#sources-568810 [Accessed 29 April 2021].

# data[].attributes.body
the water molecules freezers and causes the tomato to expand in size. As it expands small ice crystals form and affects the cell wall by making it rupture, making the fruit softer than before.

Extension.umn.edu. 2018. The science of freezing foods. [online] Available at: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits and vegetables that are,than it was when raw. [Accessed 29 April 2021].

# data[].attributes.body
When the water freezes, it expands and the ice crystals are formed, causing the cell walls to rupture. Consequently, the texture of the product, when thawed, will be much softer than it was when raw. in this case of tomato, it becomes mushy when thawed.

Extension.umn.edu. 2018. The science of freezing foods. [online] Available at: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,than%20it%20was%20when%20raw. [Accessed 29 April 2021].

# data[].attributes.body
When the fruit freezes, the water molecules expand and form ice crystals that cause the cell walls to rupture. This causes the fruit to become softer after thawing.

Reference:
extension.umn.edu. (n.d.). The science of freezing foods. [online] Available at: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are. [Accessed 28 April 2021]

# data[].attributes.body
Anderson Tay Yang
DFST/FT/2A/02
When the water freezes, it expands and the crystals form an ice wall. As a result, the material is much softer when melted than when melted. This variation of texture is important for products that are normally consumed raw. For example, thawing frozen tomatoes makes them wet and mushy.

Schafer, W. (2018). The science of freezing foods. Retrieved April 28, 2021, from https://extension.umn.edu/preserving-and-preparing/science-freezing-foods

# data[].attributes.body
These ice crystals that form during freezing destroy the integrity of the cell walls,  resulting in mushy fruits. When left to thaw, ice also melts, causing loss of moisture and a soggy fruit.

Can you refreeze frozen fruit? - how to do it safely (2020)
Available at:
https://foodsguy.com/refreeze-frozen-fruit/ [Accessed 28 April 2021]

# data[].attributes.body
ice crystals that form during the freezing process will cause the cell walls to rupture. drip loss would occur during thawing process. tomato would be less juicy due to excessive drip loss on thawing.

# data[].attributes.body
the water in the apple freezes. the ice crystals then punch through the cell walls which makes it soft and mushy.

Whitney, L. (2018). Do Fruits Lose Their Nutrients When Frozen? [online] Available at: https://healthyeating.sfgate.com/fruits-lose-food-nutrients-frozen-8446.html [Accessed 28 April 2021]

# data[].attributes.body
Tomatoes contain a lot of water. When this water is frozen, it expands, and the ice crystals formed will puncture the cell walls. Thus, when thawed, the texture of the fruit will become soft and mushy.

# data[].attributes.body
Water makes up over 90% of the weight of tomatoes. The water and other chemical substance in the tomato are held within rigid cell walls which gives support to the structure and texture of the tomato and freezing it consist of freezing the water contained in the tomato. When water freezes in the tomato, it expands and ice crystals causes the cell wall to rupture and when thawed, the texture becomes much softer than before, causing the tomato to become soft and mushy.

Reference:
William Schafer, (2018). The Science of Freezing Foods. [online] Available at: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=When%20the%20water%20freezes%2C%20it,than%20it%20was%20when%20raw.&text=For%20example%2C%20when%20a%20frozen,it%20becomes%20mushy%20and%20watery. [Accessed 28 April 2021]

# data[].attributes.body
unfrozen,frozen, thawed.
As the apple freezes, the water in the apple expands, it then starts to form ice crystals which causes the cells n the apple to breakdown. thus when the fruit is thawed, as the apple's structure is already broken down, it would turn soft and mushy when it is unfrozen.

# data[].attributes.body
Tomatoes contain more than 90% water by weight. Water is retained within the relatively rigid cell walls that give tomato it's structural support and texture. When water freezes, it expands, causing the cell walls to rupture due to ice crystals. As a result, when the tomato is thawed, it would have a much softer, mushy and watery feel as compared to when it was first raw.

The science of freezing foods. (2021). Retrieved 28 April 2021, from https://extension.umn.edu/preserving-and-preparing/science-freezing-foods

# data[].attributes.body
When the apple freezes, the water present in the apple will expand and form ice crystals, whereby it causes the breakdown of the cell structure of the apple. Therefore when the fruit is thawed, there will be a breakage within the cell structure, resulting in a change in texture from firm (before freezing) to mushy and brown (after thawing).

How Does Freezing Preserve Food and Maintain Quality?. Eufic.org. (2002). Retrieved 28 April 2021, from https://www.eufic.org/en/food-safety/article/chilling-out-freezing-foods-for-quality-and-safety.

Willenberg, B. (2009). How does freezing affect food quality?. Missourifamilies.org. Retrieved 28 April 2021, from http://missourifamilies.org/quick/foodsafetyqa/qafs327.htm.

# data[].attributes.body
As the water in the fruits freezes, the crystals formed will rupture the cell wall and cause the fluid within the cell to leak out, causing a change in texture when thawed.

Whitney, L. (2018). Do Fruits Lose Their Nutrients When Frozen? [online] Available at: https://healthyeating.sfgate.com/fruits-lose-food-nutrients-frozen-8446.html [Accessed 28 April 2021]

# data[].attributes.body
Water expands when it freezes, causing the tomato’s cell walls to rupture due to large ice crystals. As a result, when the tomato is thawed, it would have a much softer and mushier feel than when it was raw.

Umn.edu. (2018). The science of freezing foods. [online] Available at: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=When%20the%20water%20freezes%2C%20it,which%20are%20usually%20consumed%20raw. [Accessed 28 Apr. 2021].

# data[].attributes.body
As the free water in the apple freezes, it expands which results in the rupturing of the apple cell's cell walls. This causes the change in texture after thawing.

# data[].attributes.body
When the water in the cells freezes and expands, ice crystals are formed and they cause the cell walls of the fruit to rupture, resulting in a much softer texture after thawing.

References:

Fao.org. n.d. Freezing of fruits and vegetables. [online] Available at: <http://www.fao.org/3/y5979e/y5979e06.htm#:~:text=Most%20fruits%20and%20vegetables%20are%20over%2090%20percent%20water%20of%20total%20weight.&text=In%20the%20process%20of%20freezing,compared%20to%20non%2Dfrozen%20produce.> [Accessed 28 April 2021].

# data[].attributes.body
The ice crystals formed in the tomato cells during freezing damages the cell wall and cell membrane which in turn causes the tomato to lose structure and turn mushy.

# data[].attributes.body
when the water freezes, the tomato expands and the ice crystals cause the cell wall to rupture therefore when the tomato is thawed, the water is no longer in solid state and the destroyed tomato cell wall provides the tomato a soft and mushy texture. Such occurrence happen because of slow freeze, because if tomatoes are freezed quickly, a large number of small ice crystals are formed which does not rupture the cell walls of the tomato as much as slow freezing where larger ice crystals are formed.

# data[].attributes.body
Slow freezing causes the development of ice crystals in the tomato to form which damages the cell membrane and results in the fruit leaking the fluid found in the cell, hence giving a mushy and watery appearance

# data[].attributes.body
Slow freezing causes large ice crystal to form which damages the cell membrane  and results in the fruit leaking its intracellular fluid.  Hence, an mushy and watery appearance.

Schafer, W., & Driessen, S. (2018). The science of freezing foods. Extension.umn.edu. Retrieved 26 April 2021, from https://extension.umn.edu/preserving-and-preparing/science-freezing-foods.

# data[].attributes.body
The apple became mushy in terms of its texture. This is because the water in the apple freezes and the ice crystals leads the cell walls to rupture.

Reference:
Extension.umn.edu. n.d. The science of freezing foods. [online] Available at: <https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,than%20it%20was%20when%20raw.> [Accessed 28 April 2021].

# data[].attributes.body
Water makes up over 90% of the weight of most fruits and vegetables. When water freezes, it expands and ice crystals will cause the cell walls to rupture, causing the texture of the tomato to be mushy and watery.

Extension.umn.edu. 2021. The science of freezing foods. [online] Available at: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits and vegetables that are,than it was when raw. [Accessed 28 April 2021].

# data[].attributes.body
During freezing, water inside the tomato is frozen, forming large ice crystals than form throughout the tomato, these ice crystals destroy the firm rigid structure of the tomato, turning it from a relatively hard vegetable, to a very soft and mushy one.

# data[].attributes.body
In my experiment I used a tomato and the Tomato became much softer when frozen and thawed this is because, water makes up over 90 percent of the weight of the tomato same goes for fruits and vegetables. The water along with other chemical substances are held within the fairly rigid cell walls which supports the structure and texture of the tomato. Freezing it freezes the water contained in the tomato cells. When the water freezes, it expands and the ice crystals cause the cell walls to rupture. Consequently, the texture of the produce, when thawed, will be much softer than it was when raw. The tomato used in my experiment showed that when a frozen tomato is thawed, it becomes mushy and watery as compared to the fresh tomato which is firm and hard.

Extension.umn.edu. 2018. The science of freezing foods. [online] Available at: <https://extension.umn.edu/preserving-and-preparing/science-freezing-foods> [Accessed 28 April 2021].

# data[].attributes.body
When frozen, water turns to ice and expands. This results in the cell walls in the tomato to rupture and  thus lose all it's structural integrity, becoming soft.

References:
University of Minnesota Extension. (2018). The science of freezing foods. [online] Extension.umn.edu. Available from:  https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,than%20it%20was%20when%20raw.

# data[].attributes.body
During freezing, water expands and ice crystals form. This causes the cell walls to rupture, and lose its structure. Thus, the tomato becomes mushy and soft after thawing.

Reference:
University of Minnesota Extension. (2018). The science of freezing foods. Extension.umn.edu. Retrieved 27 April 2021, from https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=When the water freezes, it,than it was when raw.&text=For example, when a frozen,it becomes mushy and watery.

# data[].attributes.body
When freezing, water expands and form ice crystals. These ice crystals cause cell walls to rupture, making the tomato lose its shape and become mushy and watery.

References:
University of Minnesota Extension. (2018). The science of freezing foods. Extension.umn.edu. Retrieved 27 April 2021, from https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=When%20the%20water%20freezes%2C%20it,than%20it%20was%20when%20raw.&text=For%20example%2C%20when%20a%20frozen,it%20becomes%20mushy%20and%20watery.

# data[].attributes.body
Water makes up over 90% of the weight of most fruits and vegetables. By freezing the tomato, the water contained in the plant cells will freeze and cause the cell wall to expand and the ice crystals cause the cell walls to rupture, causing the tomato to turn mushy and watery than it was when raw.

William. S. (2018).

The science of freezing foods. Retrieved from:

https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=When%20the%20water%20freezes%2C%20it,which%20are%20usually%20consumed%20raw. [Accessed 27 April 2021].

# data[].attributes.body
Before freezing: rigid shape
After freezing: rock hard + ice crystals seen
After thawing: soft and mushy

Since water is present in food, it will expand during freezing to form ice crystals within the tomato. Ice crystals will rupture the cell wall of the tomato. (ZEPP, 2018) Hence, when thawed, the tomato deforms and become softer.

Reference: ZEPP, M., 2018. The science of freezing foods. [online] Extension.umn.edu. Available at: <https://extension.umn.edu/preserving-and-preparing/science-freezing-foods> [Accessed 27 April 2021].

# data[].attributes.body
Freezing causes water to expand as it becomes a solid. This permanently changes the structure of the fruit when thawing. The fruit then burst and becomes softer.

# data[].attributes.body
During freezing, the water inside of the tomato cells expand into ice crystals. This pushes against it's cell walls and causes the cell to burst when burst. Hence, water is seen to have leaked out of the tomato slices as well as a considerable difference in texture. The thawed tomato is much softer compared to when it was unfrozen and crisp.

references: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods

# data[].attributes.body
Results from freezing and thawing an apple

# data[].attributes.body
There are water molecules present in apples, that is why apples can be made into juices. When freezing, the water molecules present in them expands and the ice crystals formed will cause the cell walls to break. This results in the texture of the apple to change from hard to soft and chewy.

References:
William. S, 2018. The science of freezing foods [online]. Available from: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=When%20the%20water%20freezes%2C%20it,which%20are%20usually%20consumed%20raw. [Accessed 27/4/2021]

# data[].attributes.body
after thawing the texture of the pear became very mushy and soft. when water freezes, free water expands and the ice crystals causes the cell walls to rupture. hence when the fruit is thawed, it will be much  more softer than it was raw.
University of Minnesota extension. (2018) The science of freezing fruits. [online] Available at: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,than%20it%20was%20when%20raw. [Accessed 26/04/2021]

# data[].attributes.body
After thawing, the texture of the tomatoes turned to mushy and watery.
When the water freezes, it expands and causes the cell walls to rupture. intracellular content was leaked out, so tomatoes became softer.

Schafer, W. (2018). The science of freezing foods. [online] Available at:  https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20a [Accessed 26 April 2021].

# data[].attributes.body
The freezing and thawing processes caused structural damage and cell wall composition changes which contributed to a loss of drip volume and firmness of the food tissues. Thus, the tomato's texture became softer.

Phothiset, S. and Charoenrein, S. (2013). Effects of freezing and thawing on texture, microstructure and cell wall composition changes in papaya tissues. Journal of the Science of Food and Agriculture, 94(2), pp.189–196.

# data[].attributes.body
The texture of the tomato turned very soft and mushy after being thawed. This is because formation of ice crystals formed during freezing cause breakage of cell membranes hence it would become very watery after being thawed.

Extension.umn.edu.2018. The science of freezing foods. [online] Available at [https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,than%20it%20was%20when%20raw.] [ Accessed 25 Apr. 2021]

# data[].attributes.body
ice crystals formed after freezing caused the cell walls (which gives support structure & texture) of the tomato to rupture. Thus, the texture of the tomato became mushy & watery after thawing

Schafer, W. (2018). university of minnesota extension. Retrieved from https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Consequently%2C%20the%20texture%20of%20the,it%20becomes%20mushy%20and%20watery.

# data[].attributes.body
Water and other chemical substances in the fruit are held within the fairly rigid cell walls which give support structure and texture to the fruit or vegetable.  During freezing, these water are frozen, forming large ice crystals which rupture the cell wall. This in turn results in mushy and watery fruit after thawing.
Extension.umn.edu. 2021. The science of freezing foods. [online] Available at: <https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,than%20it%20was%20when%20raw.> [Accessed 26 April 2021].

# data[].attributes.body
after tomato were put inside the freezer it become frozen and ice form around the tomato skin meat and seeds
after thawing for about some time the water has melted, the entire tomato become less solid and weak, the juice come out
this because during freezing, the ice crystal cause cell wall to rupture, then no more solid structure
Freezing of fruits and vegetables. Retrieved 26 April 2021, from
http://www.fao.org/3/y5979e/y5979e06.htm

# data[].attributes.body
after thawing, the texture of the tomato turned mushy. when the water freezes, free water expands and the ice crystals cause the cell walls to rupture. consequently, the texture of the produce, when thawed, will be much softer than it was when raw. This textural difference is especially noticeable in products which are usually consumed raw.

Schafer, W. (2018). The science of freezing foods. [online] Available at:  https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits and vegetables that a [Accessed 26 April 2021].

# data[].attributes.body
Ice crystals were formed when the water froze. This caused the cells walls to rupture. The cells do not have anymore structural support, resulting in mushy and watery texture after thawing.

Schafer, W., & Driessen, S. (2018). The science of freezing foods. Extension.umn.edu. Retrieved 26 April 2021, from https://extension.umn.edu/preserving-and-preparing/science-freezing-foods.

# data[].attributes.body
During freezing, the formation of ice crystals in the tomato results in the cell wall of the tomato to rupture thus as the tomato no longer has a cell wall. the tomato does not have a structural support thus the texture of the tomato changes from firm to soft and mushy.

zepp, m., 2021. Understanding the Process of Freezing. [online] Penn State Extension. Available at: <https://extension.psu.edu/understanding-the-process-of-freezing#:~:text=Science%20of%20Freezing&text=Because%20foods%20are%20a%20complex,crystals%20cool%20inside%20the%20food.> [Accessed 26 April 2021]

# data[].attributes.body
Before freezing, the tomatoes were soft. When taken out of the freezer, the tomatoes were frozen and hard. But after thawing, the tomatoes become mushy.

Tomatoes thrive in hot, sunny conditions. When put in the freezer, the tomatoes experiences a cold wave, damaging them and affecting their texture, thus the texture of the tomatoes become mushy after thawing.

Why Are My Homegrown Tomatoes Mushy? Available at: https://www.reference.com/world-view/homegrown-tomatoes-mushy-c3e9d280ea0e7a42#:~:text=Tomatoes%20can%20become%20mushy%20due,more%20mushy%20or%20mealy%20texture. [Accessed 26/4/2021]

# data[].attributes.body
When tomatoes are frozen, ice crystals form from its water content. These ice crystals break the cell walls, causing it to lose its semi-permeability. Thus, the cells shrink and the tomato will become softer.

Reference:

Zhou, Q., 2016. [online] Etd.ohiolink.edu. Available at: <https://etd.ohiolink.edu/apexprod/rws_etd/send_file/send?accession=osu1469148143&disposition=inline>[Accessed 26 April 2021].

# data[].attributes.body
When the water freezes, it expands and the ice crystals cause the cell walls to rupture. Consequently, the texture of the produce, when thawed, will be much softer than it was when raw. This textural difference is especially noticeable in products which are usually consumed raw.

Reference:
Schafer.W.(2018).

The science of freezing foods. University of Minnesota. Available at: <https://extension.umn.edu/preserving-and-preparing/science-freezing-foods> [Retrieved from: 26th April 2021]

# data[].attributes.body
the tomato had a firm texture prior to being frozen and had become mushy and was leaking moisture. this was due to the formation of the ice crystals during freezing which had caused breakage of the cell membranes since the water within the tomato had expanded. as a result, the thawed tomato had turned mushy and soft.

The science of freezing foods. (2021). Retrieved 26 April 2021, from https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20a

# data[].attributes.body
The texture of the tomato
changed from firm to soft and mushy because during freezing, the formation of ice crystals in the tomato cause the cell wall of the tomato to rupture. As the cell has no cell wall anymore, the cell has no structural support, hence making it soft and mushy.

zepp, m., 2021. Understanding the Process of Freezing. [online] Penn State Extension. Available at: <https://extension.psu.edu/understanding-the-process-of-freezing#:~:text=Science%20of%20Freezing&text=Because%20foods%20are%20a%20complex,crystals%20cool%20inside%20the%20food.> [Accessed 26 April 2021].

# data[].attributes.body
Before freezing, the tomato looked firm and full of moisture. After freezing, the tomato hardened due to formation of ice crystals, this causes the cell walls to tear. Hence, after thawing , the tomato was much softer and has lost its firm structure.

Schafer, W., & Driessen, S. (2021). The science of freezing foods. Retrieved 26 April 2021, from https://extension.umn.edu/preserving-and-preparing/science-freezing-foods

# data[].attributes.body
During freezing, ice crystals are formed and thus cause the cell walls to burst. The cells have no more structural support, thus causing the texture of the apple to become soft and mushy.

Reference:
The science of freezing foods. (2021). Retrieved April 26, 2021, from https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,than%20it%20was%20when%20raw.

# data[].attributes.body
When the water in apple freezes, it will expand and the ice crystals cause the cell walls to rupture. Therefore , the texture of the apple when thawed will be much softer.

schafer, w., 2018. The science of freezing foods. [online] Extension.umn.edu. Available at: <https://extension.umn.edu/preserving-and-preparing/science-freezing-foods> [Accessed 26 April 2021].

# data[].attributes.body
The texture of the tomato turns soft and watery as the free water in the tomato freezes and the ice crystals causes cell walls to rupture which when thawed becomes soft.
Reference:
Extension.umn.edu. 2018. The science of freezing foods. [online]
Available at: [https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits and vegetables that are,than it was when raw
[Accessed 26 April 2021].

# data[].attributes.body
The texture of the tomato turned from soft and crunchy to mushy and watery as frozen water expands and cause the cell to rupture which exposes the cytoplasm so the tomato becomes softer.
Extension.umn.edu. 2018. The science of freezing foods. [online] Available at: [https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits and vegetables that are,than it was when raw [Accessed 25 April 2021].

# data[].attributes.body
The water in the apple cells when freezing will expand and ice crystals will cause cell walls to rupture. This causes the thawed apple to become soft since the structure of the apple is broken.
Barbosa-Cánovas. GV, Altunakar.B, Mejía-Lorio.D. (2021).Freezing of fruits and vegetables. Fao.org. (2021). Retrieved 25 April 2021, from http://www.fao.org/3/y5979e/y5979e06.htm.

# data[].attributes.body
The texture of the tomato changes as it goes through slow freezing as water present in the tomato forms large ice crystals which will rupture its cell wall. Hence when it is thawed the tomato becomes mushy and very watery

Reference:

https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,than%20it%20was%20when%20raw

# data[].attributes.body
While freezing, formation of ice crystal cause breakage of cell membranes so when it thawed it will become softer and watery.

Extension.umn.edu. 2018. The science of freezing foods. [online] Available at: [https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits and vegetables that are,than it was when raw [Accessed 25 April 2021].

# data[].attributes.body
the tomato became watery and mushy after thawing. the growth of ice crystal during freezing damaged the cell wall pectin.

The science of freezing foods. UMN Extension. (n.d.). https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,the%20cell%20walls%20to%20rupture.&text=In%20the%20partially%20thawed%20state,fruit%20tissue%20is%20less%20noticeable.

# data[].attributes.body
The tomato becomes softer after it is thawed since tomatoes has a high water activity of 0.95. The water in the tomato turns into ice crystals which ruptures the cell walls of the tomato.

The science of freezing foods. (n.d.). Retrieved April 25, 2021, from https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Consequently%2C%20the%20texture%20of%20the,it%20becomes%20mushy%20and%20watery.

# data[].attributes.body
When tomatoes are frozen, ice crystals formed will cause the cell walls to rupture. Afterwards, thawing of tomatoes soften the cell walls which will affect the texture of tomatoes making it mushy.

University of minnesota extension, 2018. The science of freezing foods.[online] Available at: xtension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,the%20cell%20walls%20to%20rupture.&text=Textural%20changes%20due%20to%20freezing,cooking%20also%20softens%20cell%20walls.
[ Accessed 25 April 2021]

# data[].attributes.body
The texture became mushy and soft after thawing. This happens because the free water in the apple, which can be frozen below 0˚C, expands during freezing which causes the cell walls to rupture (Extension.umn.edu., 2018).

References:
Extension.umn.edu., 2018. The science of freezing foods. [online] Available at: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits and vegetables that are,than it was when raw [Accessed 25 April 2021]

# data[].attributes.body
When the frozen tomato is thawed, it becomes mushy and watery.This is because when the water in the tomato freezes, the ice crystals formed cause the cell walls to expand and rupture.

References:
Extension.umn.edu. 2018. The science of freezing foods. [online] Available at: [https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,than%20it%20was%20when%20raw [Accessed 25 April 2021].

# data[].attributes.body
The apple turned mushy and soft after thawing. This is because when the apple is frozen, it expands, causing the cell walls to rupture due to the ice crystals. When thawing, the ice melts causing the apple to be mushy.

Umn.edu. (2018). The science of freezing foods. [online] Available at: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods [Accessed 25 Apr. 2021].

‌

# data[].attributes.body
Tomato changes from firm to mushy after thawing. During freezing, free water in tomatoes form ice crystals which rupture the cell wall. Thawing causes ice crystals to melt, tomatoes lose its water and become watery.

William Schafer, S. D. (2018). The science of freezing foods. University of Minnesota Extension. Retrieved from: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods

# data[].attributes.body
During freezing, free water in the tomato expands and the ice crystals formed causes the cell walls to rupture. Thawing the frozen tomato melts the ice crystals, making the tomato soft, mushy and watery.

References:
Schafer, W. (2018). The science of freezing foods. Extension.umn.edu. Retrieved 25 April 2021, from https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20a.

# data[].attributes.body
As water in the tomato freezes, it expands. The ice crystals formed will cause the cell walls to rupture and cells lose their shape. Resulting in a soft and mushy tomato after thawing.

REFERENCE:

Schafer, W. (2018). The science of freezing foods. UMN Extension. Retrieved 25 April 2021 https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,than%20it%20was%20when%20raw.

# data[].attributes.body
After freezing, the tomato hardened and ice crystals formed. After thawing, it becomes mushy and watery. This is because when the water freezes, expansion occurs and ice crystals cause the cell walls to rupture.

Citations:

University of Minnesota Extension, (n.d.). The science of freezing foods [online]. Available from: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,the%20cell%20walls%20to%20rupture.&text=Textural%20changes%20due%20to%20freezing,cooking%20also%20softens%20cell%20walls. [Accessed 25 April 2021]

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Freezing using the freezer is slow freezing. Large ice crystals formed in slow freezing from water in the apple cells damages their cell structure and ruptures them, causing a mushy texture in the apple.

Additional note: As water expands when it freeze, depending on the type of freezing used, will determine the kind of ice crystals formed. For fast freezing, ice crystals formed are smaller in cells, which prevents the cell from being damaged or ruptured from the ice crystals. Whereas for slow freezing, ice crystals formed are larger and hence can damage cell structures.

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Upon freezing of apples, the outer skin of the apple becomes hard and the cells will burst, making the apple soft. The texture of the fruit becomes mushy.

Klodd, A., Weisenhorn, J., & E. (2020, October 19). Will apples survive a freeze? UMN Extension. https://extension.umn.edu/yard-and-garden-news/will-apples-survive-freeze

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Upon cutting the tomato before freezing it, it had structural integrity and it was crunchy and slightly soft on the inside.

After freezing and thawing, it became mushy and not as “sturdy” as when it was first cut before the freezing.

Ice crystals are formed during freezing and its cell walls are ruptured which causes the tomato to turn more mushy with more water lost.

References:

The science of freezing foods. UMN Extension (2018). Available from: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,than%20it%20was%20when%20raw. [Accessed April 25, 2021].

# data[].attributes.body
The water freezes, water molecules expands and the cell walls rupture as ice crystal forms, the texture of the tomato is harden. After thawing, tomato becomes soft, watery and shrink in size. Thaw Tomato is watery due to the melting of ice crystal on outer surface and condensation.
Schafer, W., 2018. The science of freezing foods. [online] Extension.umn.edu. Available at: <https://extension.umn.edu/preserving-and-preparing/science-freezing-foods> [Accessed 25 April 2021].

# data[].attributes.body
The texture of the tomato changed from crunchy to mushy and watery. water makes over 90% of the weight of most fruits and vegetables. When the water in the tomato freezes, it expands and the ice crystals causes the cell walls to rupture. thus when thawed, the tomato became more watery and soft because the ice crystals melts.

Extension.umn.edu. 2018. The science of freezing foods. [online] Available at: <https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=When the water freezes, it,than it was when raw.&text=For example, when a frozen,it becomes mushy and watery.> [Accessed 25 April 2021].

# data[].attributes.body
When a frozen apple is thawed, it becomes mushy. This is because apples contain about 90% of water which, when frozen, will expand creating ice crystals. The ice crystals formed would then rupture the cell walls of the apple resulting in water being released.

References:
University of Minnesota Extension. (n.d.). The science of freezing foods. Retrieved from: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods

# data[].attributes.body
Tomato becomes mushy and watery after freezing and thawing because when water in the tomato cells freezes, an expansion occurs, and ice crystals cause the cell walls to rupture. The destruction of cell walls causes the tomato to lose its structural integrity and thus becomes soft.

Schafer, W. (2018). The science of freezing foods. Retrieved from: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,than%20it%20was%20when%20raw

# data[].attributes.body
Before the tomato was freeze, it was crunchy and juicy. However, after it was frozen and thawed, it became mushy and watery. This is because when the water freezes, expansion occurred, and the ice crystals caused the cell walls to rupture.

Extension.umn.edu. 2018. The science of freezing foods. [online] Available at: <https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=When%20the%20water%20freezes%2C%20it,than%20it%20was%20when%20raw.&text=For%20example%2C%20when%20a%20frozen,it%20becomes%20mushy%20and%20watery.> [Accessed 21 April 2021].

# data[].attributes.body
Fruits are made up of 90% water so when the water in the plant cell freezes, it expands and ice crystals cause the cell walls to burst. Hence, a hard tomato before freezing became very soft and mushy after thawing.
Schafer, W. and Driessen, S., 2018. The science of freezing foods. [online] Extension.umn.edu. Available at: <https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,than%20it%20was%20when%20raw.> [Accessed 24 April 2021].

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Freezing is a quick and convenient way to preserve fruits and vegetables at home. Home frozen fruits and vegetables of high quality and maximum nutritional value can be produced done correctly. Our directions are based on:

1. The chemical and physical reactions which take place during the freezing process.

2. Scientific knowledge of the effect of freezing on the tissues of fruits and vegetables.

3. Food microbiology.

Chemical changes during freezing

Fresh fruits and vegetables, when harvested, continue to undergo chemical changes which can cause spoilage and deterioration of the product. This is why these products should be frozen as soon after harvest as possible and at their peak degree of ripeness.

Enzymes cause loss of color, flavor changes and nutrient loss

Fresh produce contains chemical compounds called enzymes which cause the loss of color, loss of nutrients, flavor changes, and color changes in frozen fruits and vegetables. These enzymes must be inactivated to prevent such reactions from taking place.

Blanch vegetables to inactivate enzymes

Enzymes in vegetables are inactivated by the blanching process. Blanching is the exposure of the vegetables to boiling water or steam for a brief period of time. The vegetable must then be rapidly cooled in ice water to prevent it from cooking. Contrary to statements in some publications on home freezing, in most cases blanching is absolutely essential for producing quality frozen vegetables. Blanching also helps to destroy microorganisms on the surface of the vegetable and to make some vegetables, such as broccoli and spinach, more compact.

Add ascorbic acid to fruit to control enzymes

The major problem associated with enzymes in fruits is the development of brown colors and loss of vitamin C. Because fruits are usually served raw, they're not blanched like vegetables. Instead, enzymes in frozen fruit are controlled by using chemical compounds which interfere with deteriorative chemical reactions. The most common control chemical is ascorbic acid (vitamin C). Ascorbic acid may be used in its pure form or in commercial mixtures with sugars.

Less effective methods of controlling enzymes

Some directions for freezing fruits also include temporary measures to control enzyme-activated browning. Such temporary measures include soaking the fruit in dilute vinegar solutions or coating the fruit with sugar and lemon juice. However, these latter methods don't prevent browning as effectively as treatment with ascorbic acid.

Limit air during freezing

Another group of chemical changes that can take place in frozen products is the development of rancid oxidative flavors through contact of the frozen product with air. This problem can be controlled by using a wrapping material which does not permit air to pass into the product. Also, remove as much air as possible from the freezer bag or container to reduce the amount of air in contact with the product.

Textural changes during freezing

Water makes up over 90 percent of the weight of most fruits and vegetables. This water and other chemical substances are held within the fairly rigid cell walls which give support structure and texture to the fruit or vegetable. Freezing fruits and vegetables actually consists of freezing the water contained in the plant cells.

Fruits and vegetables that are much softer when frozen and thawed

When the water freezes, it expands and the ice crystals cause the cell walls to rupture. Consequently, the texture of the produce, when thawed, will be much softer than it was when raw. This textural difference is especially noticeable in products which are usually consumed raw. For example, when a frozen tomato is thawed, it becomes mushy and watery. This explains why celery and lettuce are not usually frozen and is the reason for the suggestion that frozen fruits, usually consumed raw, be served before they have completely thawed. In the partially thawed state, the effect of freezing on the fruit tissue is less noticeable.

Textural changes due to freezing are not as apparent in products which are cooked before eating because cooking also softens cell walls. These changes are also less noticeable in high starch vegetables, such as peas, corn and lima beans.

Rate of freezing

Overloading the freezer with unfrozen products will result in a long, slow freeze and a poor quality product.

Control texture change by freezing as quickly as possible

The extent of cell wall rupture can be controlled by freezing produce as quickly as possible. In rapid freezing, a large number of small ice crystals are formed. These small ice crystals produce less cell wall rupture than slow freezing which produces only a few large ice crystals. This is why some home freezer manuals recommend that the temperature of the freezer be set at the coldest setting several hours before foods will be placed in the freezer. Some freezer manuals tell the location of the coldest shelves in the freezer and suggest placing unfrozen products on these shelves.

Don't overload the freezer

All freezer manuals give guidelines for the maximum number of cubic feet of unfrozen product which can be frozen at one time. This is usually 2 to 3 pounds of vegetable to each cubic foot of freezer space per 24 hours. Overloading the freezer with unfrozen products will result in a long, slow freeze and a poor quality product.

Changes caused by fluctuating temperature

Fluctuating temperatures in the freezer can cause the migration of water vapor from the product to the surface of the container. This defect is sometimes found in commercially frozen foods which have been improperly handled.

Store frozen fruits and vegetables at zero degrees F or lower

To maintain top quality, frozen fruits and vegetables should be stored at zero F or lower. This temperature is attainable in separate freezer units and in some combination refrigerator-freezers. A freezer thermometer can help you determine the actual temperature of your freezer. If your freezer has number temperature settings, such as from 1 to 9, check the manual to see what settings are recommended for different uses.

Storing frozen foods at temperatures higher than zero F increases the rate at which deteriorative reactions can take place and can shorten the shelf life of frozen foods. Don't attempt to save energy in your home by raising the temperature of frozen food storage above zero F.

Moisture loss

Moisture loss, or ice crystals evaporating from the surface area of a product, produces freezer burn - a grainy, brownish spot where the tissues become dry and tough. This surface freeze-dried area is very likely to develop off flavors. Packaging designed specifically for freezing foods will prevent freezer burn.

Microbial growth in the freezer

The freezing process doesn't actually destroy the microorganisms which may be present on fruits and vegetables. While blanching destroys some microorganisms and there is a gradual decline in the number of these microorganisms during freezer storage, sufficient populations are still present to multiply and cause spoilage of the product when it thaws. For this reason it's necessary to carefully inspect any frozen products which have accidentally thawed by the freezer going off or the freezer door being left open.

Nutrient value of frozen foods

Freezing, when properly done, is the method of food preservation which may potentially preserve the greatest quantity of nutrients. To maintain top nutritional quality in frozen fruits and vegetables, it's essential to follow directions contained in this bulletin for pretreatment of the vegetables, to store the frozen product at zero F and to use it within suggested storage times.

Freezing food: questions and answers

Q: What are the benefits and risks of vacuum packing foods for storage?

A: Vacuum packaging machines or vacuum sealers removes air and can extend the storage time of refrigerated, dried and frozen foods. Remember, vacuum packaging is not a substitute for the heat processing of home canned foods or for refrigerator or freezer storage. According to the National Center for Food Preservation, producing a vacuum means removing air from the contents of a package. In this oxygen free environment, the spoilage bacteria don't multiply very fast which helps maintain the quality of the food product. However, some dangerous bacteria like, Clostridium botulinum that causes the deadly botulism poisoning, only grow in oxygen free environments and without the competition of the spoilage bacteria can grow even faster. Unlike spoilage bacteria, disease-causing bacteria don't change the color or appearance of the food. Keep vacuum packaged perishable foods in the refrigerator or freezer. Care must be taken not to contaminate food during the vacuum packaging process-extremely clean hands, and clean and sanitized equipment and work surfaces are essential. Thawing food in the refrigerator is also critical.

Q: How can I avoid freezer burn?

A: Drying occurs on the surface of a frozen product that wasn't wrapped properly. The food is safe to eat but the quality is poor. To prevent freezer burn, remove all air and seal airtight.

Q: How much food can be frozen at one time?

A: Freeze only the amount that will freeze within 24 hours, which is usually 2-3 pounds of food per cubic foot of freezer space. For best quality set the freezer temperature at minus 10 degrees F. at least 24 hours ahead of freezing quantities of fresh food. Once frozen, maintain a temperature at zero degrees F or less. Use an appliance thermometer to check the temperature of your freezer.

Q: Will food spoil if it stays frozen longer than the recommended storage time?

A: No. This is a quality versus a food safety issue. Recommended storage times insure maximum quality. Food stored longer will be safe to eat but you may notice changes in flavor, color and texture. For best quality, use frozen fruits and vegetables within 8 to 12 months.

# data[].attributes.attachment_link.description
Freezing is a quick and convenient way to preserve fruits and vegetables at home. Home frozen fruits and vegetables of high quality and maximum nutritional value can be produced done correctly. Our directions are based on: The chemical and physical reactions which take place during the freezing process.

# data[].attributes.body
The texture of the tomato turned to soft and crunchy to mushy and watery because frozen water expands and cause the cell walls to rupture which exposes the cytoplasm so the tomato becomes softer.
Extension.umn.edu. 2021. The science of freezing foods. [online] Available at: <https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=When%20the%20water%20freezes%2C%20it,than%20it%20was%20when%20raw.&text=For%20example%2C%20when%20a%20frozen,it%20becomes%20mushy%20and%20watery.> [Accessed 23 April 2021].

# data[].attributes.body
Tomatoes become softer, mushy and watery after thawing. Freezing causes free water in it to form ice crystals and cell walls to rupture. Thawing melts the ice crystals, causing the tomato to lose liquid.

The science of freezing foods. (2018). Retrieved 22 April 2021, from https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=When%20the%20water%20freezes%2C%20it,which%20are%20usually

# data[].attributes.body
The texture of the apple turned from crunchy to soft when it was thawed. This is as frozen water expands, rupturing the cell walls. This thus causes the apple to become soft.

The science of freezing foods. UMN Extension. (n.d.). https://extension.umn.edu/preserving-and-preparing/science-freezing-foods.

# data[].attributes.body
Before freezing, the tomato was firm and juicy. However, after thawing, the tomato became soft and mushy. In the process of freezing, the water in the cell freezes and expansion occurs. The ice crystals causes cell wall lysis, exposing the cytoplasm of the cells. Hence, the change in the texture of the tomato.

The science of freezing foods. UMN Extension (2018). Available from: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,than%20it%20was%20when%20raw. [Accessed April 24, 2021].

# data[].attributes.body
When the water in the tomato freezes, it expands and the ice crystals causes the cell walls to rupture. Hence when the tomato is thawed, it becomes mushy and watery as the ice crystals have melted. This is because the ruptured cell walls no longer have the function of giving the tomato its shape.

Resources:
William Schafer. 2018. The Science of Freezing Foods [online]. University of Minnesota Extension Available at: <https://extension.umn.edu/preserving-and-preparing/science-freezing-foods> [Accessed on: 25 April 2021]

# data[].attributes.body
During freezing, water inside the rigid cell wall of the apple expands and rupture, turning it soft and squishy. The thawing process melts the ice crystals, causing it to be watery.

The science of freezing foods. (2021). Retrieved 24 April 2021, from https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,than%20it%20was%20when%20raw.
Frozen Fruit - an overview | ScienceDirect Topics. (2021). Retrieved 24 April 2021, from https://www.sciencedirect.com/topics/food-science/frozen-fruit

# data[].attributes.body
After thawing the texture of the tomato become mushy due to the free water in the tomato freezing and forming ice crystals which rupture the cell wall and causes the tomato to lose its structural integrity.

The science of freezing foods. Extension.umn.edu. (2018). Retrieved 22 April 2021, from https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits and vegetables that are,the cell walls to rupture.&text=In the partially thawed state,fruit tissue is less noticeable.

# data[].attributes.body
Tomatoes have 0.96 water activity. Freezing causes free water from the tomatoes to form ice crystals causing cells to rupture. Thawing melts the ice crystals causing it to lose liquid becoming mushy and watery

Extension.umn.edu. 2020. The science of freezing foods. [online] Available at: <https://extension.umn.edu/preserving-and-preparing/science-freezing-foods> [Accessed 21 April 2021].

# data[].attributes.body
As free water within the tomato freezes, it expands, forming ice crystals, causing the cell walls to rupture. The tomato is softer after thawing due to loss of structural integrity from the ruptured cell walls.

The science of freezing foods. (2021). Retrieved 21 April 2021, from https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=When%20the%20water%20freezes%2C%20it,which%20are%20usually

# data[].attributes.body
During the freezing process, the free water present in the tomato expands, forming ice crystals that causes the cell walls to rupture. Therefore, after thawing, the tomato’s texture changes to become soft and mushy.

Schafer, W., 2018. The science of freezing foods | University of Minnesota Extension. Available
at: <https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,than%20it%20was%20when%20raw.>

# data[].attributes.body
Tomatoes consists of mostly water, so when frozen, the water expands and resulting ice crystals would rupture its cell walls. Thus causing the tomato to have a softer, squishier texture after being thawed.

Schafer, W., 2018. The science of freezing foods. [online] University of Minnesota Extension. Available at: https://extension.umn.edu/preserving-and-preparing/science-freezing-foods [Accessed 21 April 2021].

# data[].attributes.body
Freezing the tomato expands free water creating ice crystals which rupture the cell walls. The cell loses its definite shape, making the tomato change from firm to mushy and watery.

University of Minnesota Extension[2018], The science of freezing foods[online], retrieved from:<https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Consequently%2C%20the%20texture%20of%20the,it%20becomes%20mushy%20and%20watery.>

# data[].attributes.body
As a tomato freezes, free water expands and the ice crystals cause the cell wall to rupture. The cells lose its definite shape. When it is thawed, it becomes soft and mushy.

Schafer, W. (2018). The science of freezing foods. University of Minnesota Extension. Retrieved 21 April 2021, from https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,than%20it%20was%20when%20raw.

# data[].attributes.body
After freezing and thawing, the fruit will be much softer, mushy and watery. When the fruit undergo freezing, the water in fruits expands and ice crystals causes the cell wall to rupture. When cell wall rupture, it no longer give the cell a definite shape hence the fruit will be soft and mushy.
The science of freezing foods. Extension.umn.edu. (2018). Retrieved 21 April 2021, from https://extension.umn.edu/preserving-and-preparing/science-freezing-foods#:~:text=Fruits%20and%20vegetables%20that%20are,the%20cell%20walls%20to%20rupture.&text=In%20the%20partially%20thawed%20state,fruit%20tissue%20is%20less%20noticeable.