Along with osmotic dehydration, fre

Along with osmotic dehydration, freezing is another important method. Fruit freezing can be resulted to change in color, flavor and texture of fruits as well as to maintain enzyme activity. Freezing of fruits can be resulted in decrease quality, due to poor texture and enzymatic browning action. The frozen products can be stored at temperature of -29°C in Europe to maintain the quality of frozen products. At a temperature of -18°C or lower can stop the products from microbiological damages, if the temperature fluctuation is not wide. Freezing and frozen storage cause the chemical and physical changes which lead to loss of quality. The main advantage of osmo-dehydrofreezing is not only economical but save energy, packaging and cost of distribution due to importance of the product. The dehydrfreezing process also concerned with quality improvement.