Does freezing affect in the enzymes in the pineapple?

Yes, freezing can affect the enzymes in pineApple, particularly bromelain, which is responsible for its tenderizing properties. While freezing can slow down enzyme activity, it does not completely deactivate them. When thawed, these enzymes can still remain active, potentially altering the texture and flavor of the pineApple. Therefore, while freezing preserves the fruit, it can also lead to changes in its enzymatic properties.