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Freezing is a superior method of preservation compared to other techniques with respect to nutrient retention and maintenance of sensory attributes. However, several physical and textural quality changes associated with freezing and thawing pose a serious problem to the quality of frozen products. Some of the disadvantages associated with the currently employed methods for freezing fruits and vegetables include low rates of heat exchange in blast freezers, shape limitation in plate freezers, high cost of operation in cryogenic freezing, and freezing solution dilution in immersion freezing. Therefore, novel freezing technologies have been developed to achieve controlled ice nucleation and crystallization, enhanced freezing rate, decreased phase transition time, and maintained temperature stability. This review discusses some of the most recent approaches employed in freezing and points to their adoption for maintaining the quality of fruits and vegetables with extended storage.<\/jats:p>","DOI":"10.1111\/1750-3841.16810","type":"journal-article","created":{"date-parts":[[2023,10,24]],"date-time":"2023-10-24T03:02:40Z","timestamp":1698116560000},"page":"4799-4826","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":58,"title":["Recent developments in freezing of fruits and vegetables: Striving for controlled ice nucleation and crystallization with enhanced freezing rates"],"prefix":"10.1111","volume":"88","author":[{"given":"Yashmita","family":"Grover","sequence":"first","affiliation":[{"name":"Department of Fruit and Vegetable Technology CSIR\u2014Central Food Technological Research Institute  Mysuru India"},{"name":"Academy of Scientific and Innovative Research (AcSIR)  Ghaziabad India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0458-6294","authenticated-orcid":false,"given":"Pradeep Singh","family":"Negi","sequence":"additional","affiliation":[{"name":"Department of Fruit and Vegetable Technology CSIR\u2014Central Food Technological Research Institute  Mysuru India"},{"name":"Academy of Scientific and Innovative Research (AcSIR)  Ghaziabad India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,10,24]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2020.04.016"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02758700"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10102301"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/horticulturae7070185"},{"key":"e_1_2_9_6_1","volume-title":"Modelling, estimation and control of freezing and thawing processes: Theory and applications","author":"Baki C. 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