Freezing is a food preservation process that involves exposing food to temperatures below its freezing point, which is typically between -18ºC and -35ºC, depending on the type of product. Freezing is the easiest, most convenient, and least time-consuming method of preserving foods. Freezing stops microbial growth, but does not kill microorganisms, and minimizes enzyme activity in foods that can lead to spoilage. Most foods freeze well, but produce with a high water content, cream-based items, and cooked starchy foods such as cooked noodles and rice do not freeze well. During freezing, enzyme action is slowed but not stopped, and if not inactivated, these enzymes can cause color and flavor changes and loss of nutrients during freezer storage. Freezing also stops, but does not destroy, the microorganisms that cause spoilage or illness. To preserve food in the best conditions, the freezing process must be followed correctly, as a bad freezing method chosen for an unsuitable product can damage its conditions and even the whole preservation process, leading to the deterioration of the food. The preservation of fruits and vegetables by freezing is one of the most important methods for retaining high quality in agricultural products over long-term storage. To maintain top quality, store frozen fruits and vegetables at 0 degrees Fahrenheit or lower.