29/09/2025
Let’s Talk About Chilling Injury
Every time I hear some chefs or social media influencers boast about freezing raw tomatoes or peppers to “keep them fresh,” I roll my eyes behind the screen. 😅
Frozen tomatoes after thawing? Gone. Mushy. Flavourless. If you have to cook fruits and vegetables from frozen state, to carefully avoid thawing, that’s not freshness. That's the effect of chilling injury.
So, what then is chilling injury?
It’s a type of physiological damage that occurs in fruits and vegetables stored at temperatures above their freezing points and below their tolerance threshold (commonly between 0 °C and 12–15 °C).
The result?
- Pitting
- Discoloration
- Scalding
- Poor texture and sogginess
- Loss of flavour and nutrients
Below are examples of fruits/veggies most sensitive to chilling/freezer damage. They should be stored in a fridge/refrigerator, not in a freezer.
- Bananas & plantains
- Tomatoes
- Apples
- Peppers (all kinds)
- Cucumbers
- Okra
- Eggplants
- Leafy vegetables
- Melons (honeydew, golden melon, watermelon, cantaloupe), etc.
Please note that a freezer and fridge are not the same. They are not interchangeable. A freezer gets foods frozen or iced while a fridge/refrigerator only keeps cold without freezing.
Next time, I’ll dissect freezing injury/freezer burn, another cold storage damage worth cracking. This will explain why your rice turns chaffy when you freeze it.
Follow Food & Wellness With Funmilola for more tips.