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Why does rapid freezing improve the texture of fruit after thawing?
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fruit processing
Limes being prepared for processing into juice, Tecoman, Mexico.
Rapid freezing improves the texture of fruit after thawing by controlling the size of ice crystals formed within the plant cells.1
When fruit is frozen rapidly, the water inside the cells forms numerous small ice crystals. In contrast, slow freezing allows for the growth of large, jagged ice crystals that can rupture delicate cell membranes. When the fruit is subsequently thawed, these ruptured cells lose their structural integrity and release their internal fluids—a process often referred to as drip loss—which leads to a mushy or degraded texture. By passing through the zone of maximum ice crystal formation quickly, the fruit maintains its cellular structure, resulting in a better-preserved texture upon thawing.21