Question: Freezing Food - Enzymes
Answer: Enzymes present in animals, vegetables and fruit promote chemical reactions, such as ripening and can lead to the deterioration of food quality. Freezing will no stop the process, but it will slow enzyme activity in food.
Frozen meats and fish are not harmed by enzyme activity and the acids in frozen fruits will be neutralized. However, most vegetables require partial cooking (or blanching) to prevent deterioration when freezing. The blanching process can be done by briefly boiling or microwave vegetables, then chilling quickly before freezing. Having ice on hand to put over the vegetables will help maintain the color.
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