Freezing and refrigeration of perishable food crops

Abstract

Weighed samples of green peas and sweet pepper were blast frozen over different periods of time to attain temperatures of -18ᵒC, -30ᵒC and -60ᵒC. The samples were then stored in a refrigerator at -12ᵒC. Batches of green peas and sweet pepper of same weights were also stored at -12ᵒC without blast freezing for comparison. The chemical changes in the stored samples were determined at intervals of seven days, fifteen days and thirty-one days at the storage temperature of -12ᵒC. The results showed that the samples that were blast frozen before storage were of better quality as compared to samples that were slow frozen