ABSTRACT Freezing is the most effective preservation technique for maintaining the quality and nutritional integrity of vegetables, particularly in tropical regions where postharvest losses are high. However, during long‐term frozen storage, undesirable changes in color and texture often occur, reducing consumer acceptability and export quality. These alterations are linked to biochemical and physical mechanisms, including pigment oxidation, enzymatic activity, ice crystal formation, and cellular structure collapse. This review critically summarizes recent research on color and texture stability in frozen tropical vegetables such as taro stolon, lablab bean seeds, okra, and green beans, which were selected due to their economic importance in tropical regions, high moisture content, and pronounced susceptibility to postharvest quality deterioration during freezing and storage. The mechanistic insights are discussed in relation to processing factors such as blanching, freezing rate, and storage temperature (−20°C), along with advanced modeling approaches for predicting quality degradation. The review also highlights the role of natural antioxidants, pretreatments, and novel freezing technologies in improving color and textural stability, providing a foundation for future industrial and mechanistic research. Despite extensive research, an integrated mechanistic link between physicochemical changes, microstructural damage, and predictive modeling in tropical frozen vegetables under dynamic cold chains remains limited. This review synthesizes degradation pathways and combines kinetic, spectroscopic, and data‐driven models for comprehensive quality prediction.
Mahmud et al. (Mon,) studied this question.