Freezing injury can be encountered in fruit that are purposely stored at near their freezing point or some accidental exposure to subfreezing temperatures because of some malfunction in the refrigeration system. Injury can occur whenever fruit are exposed to too low temperatures whether during cooling, storage, transport or in distribution centers. Importance Occasionally freezing can occur in any type of fruit.
Decay development occurs faster on freeze injured fruit.
The freeze injured tissue of most fruits will begin to brown as a result of enzymatic oxidation of phenols released by the injured tissue. When freezing occurs at the fruit surface, the glossy or browning symptoms may be visible without cutting. Often when injury is seen it is necessary to determine whether it is indeed from freezing or whether it is from some other cause. Similar symptoms can be associated with injury from other causes. Water core in apples and some senescent breakdown problems can cause flesh translucency.