A histological technique was used to evaluate modifications on the microstr
ucture of peach and mango due to classical methods of freezing and those pr
oduced by high-pressure-shift freezing (HPSF). With the high-pressure-shift
method, samples are cooled under pressure (200 MPa) to -20 degrees C witho
ut ice formation, then pressure is released to atmospheric pressure (0.1 MP
a). The high level of supercooling (approximately 20 degrees C) leads to un
iform and rapid ice nucleation throughout the volume of the specimen. This
method maintained the original tissue structure to a great extent. Since pr
oblems associated with thermal gradients are minimized, high-pressure-shift
freezing prevented quality losses due to freeze-cracking of large ice crys
tal presence.