# Can freezing break up sugar polymers?

I recently freezed a huge bunch of apple slices, and thawed them again a few days later. After thawing, I noticed a few things compared to a batch that I had put in the fridge (no freezing)

• The apples turned brown far quicker
• After pureeing, they tasted sweeter

I know that slow freezingg can destroy cell walls in animals due to crystallization. My guess what has happened here is that the same mechanism also broke up long chain sugar polymers. Thus the sugars are chemically more active, oxidize more easily after contact with air, and taste stronger than in the other batch.

But is my guess plausible? Do polymers actually break under those mechanical stresses? Is this or a similiar effect observed elsewhere?

• I think the question has nothing related to organic chemistry and especially to physical chemistry. But the home-experiment tag is appropriate. Oct 15 '13 at 15:31
• physical chemistry - you are probably right. organic - behavior of organic polymers, I think it's relevant. I'll adjust if someone else chimes in.
– mart
Oct 15 '13 at 15:51
• Generally speaking, the term "organic polymers" is not about polymers observed in living organisms as well as organic chemistry is not a science about processes in living (or natural) organisms. Organic chemistry is a science about hand-made objects and the word "organic" should not confuse you! The sciences about chemical processes in living organisms are enzymology and molecular biology, and NOT organic chemistry. Oct 15 '13 at 16:04
• I thing organic chemistry should stay. I removed physical chemistry and added food chemistry which is appropriate, as well as home experiment. Oct 16 '13 at 0:38
• @AlexeyPopkov - The sciences about the chemical processes in living organisms are biochemistry and molecular biology. I argue that enzymology is a more specialized field lurking in between the two. Oct 16 '13 at 0:40