What is the phenomenon of freezing and refrigerating apples

Freezing and refrigeration are two different ways of preserving apples. Freezing can cause structural damage to apple cells, while refrigeration can delay ripening. After freezing and thawing, apples will soften and release water. Refrigeration can maintain their crispness, but long-term storage can still cause spoilage. Under freezing conditions, the internal moisture of apples can form ice crystals, piercing the cell wall and causing texture changes. After thawing, the loss of cell fluid makes the flesh soft and the taste significantly reduced, making it suitable for baking or making jam. Before freezing apples, they can be peeled and cut into pieces to reduce oxidation and discoloration, and sealed for storage to avoid cross flavors. Water soluble nutrients such as vitamin C are lost during the freezing process, but dietary fiber and minerals are relatively stable.

Refrigeration temperature can inhibit apple respiration, slow down ethylene release, and delay the ripening process. Under low temperature conditions, fruit peels may develop brown spots due to cold damage, but it does not affect consumption. It is recommended to use a fresh-keeping bag to isolate moisture from refrigerated apples and avoid mixing them with other fruits and vegetables to accelerate spoilage. Apples that have been refrigerated for more than two weeks will gradually lose water and shrink, and although their sweetness increases, their nutritional value decreases.

It is recommended to choose the method of daily apple storage according to the consumption plan. Short term storage and refrigeration are better, while long-term storage can be frozen. Regardless of the method, intact fruits without bumps should be selected, cleaned and dried before storage. When refrigerating apples, avoid storing them together with fruits such as bananas that release a large amount of ethylene. Pre treatment before freezing can improve the quality of consumption. If mold or odor is found, it should be discarded immediately to avoid gastrointestinal discomfort caused by ingestion of spoiled food.