Freezing suitability of apples

Freezing apples leads to the expansion of cell sap and the destruction of cell walls, which makes it impossible to consume the fruits fresh after thawing. Suitability is determined by the varietal density of the flesh: varieties with a firm structure maintain their shape better, while loose fruits are prone to degrading into a mushy consistency after thawing.

The technological value of a variety for freezing also depends on biochemical indicators, including the content of dry matter, sugars, and the tendency for enzymatic browning. Varieties with high oxidative stability are preferred, as they better maintain their marketability and taste after thawing when used later in baking or sauces.