Freezing and dehydrating produce commodities, including fruits, vegetables, and nuts, are ways to increase the shelf life of the produce. Freezing can preserve freshness and quality.

Freezing does not kill bacteria on the product but it does prevent microbes from growing. Once a food is thawed, bacteria begin to grow and can spoil the produce, or if pathogenic (harmful), can cause foodborne illness. Be sure to store the fruit or vegetable at 0°F or below for the duration of its frozen life.