摘要：In this research, strawberry, cherry, pumpkin, red pepper and cauliflower which are of 1990 products of two private companies manufacturing frozen food were used as material. The aim was to find out the changes of the microbiological, physical and chemical characteristics during freezing operation (-40 oC) and with one month intervals for a total of time months freezing storage (-25±5 oC) this material. The trial was conducted in randomized plots two factors experimental design with five replicates. As a result of the study, it was found that numbers of mesophilic aerobic bacteria, yeast mold and coliform bacteria were reduced by 13% to 82% due to the freezing process and went on decreasing during storage period and reached to 90-98.8% at the end of the storage period. Staphylococcus was not found in red pepper after 5th month and in other materials after 4th month whereas Salmonella was found only in red pepper but after 2nd months of storage it disappeared. Changes in physical, chemical characteristics and difference between treatment combinations companies and storage periods at least one was found significant at 1% and 5% probability levels total acidity in pumpkin and cauliflower.
