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The quality of frozen foods can be negatively affected if improper storage and distribution temperatures are allowed. The objective of this study was to investigate the effect of freeze-thaw cycles, which may occur in the cold chain, on colour (Lab, Total Colour Differences (TCD), chroma and hue angle) and vitamin C (ascorbic and dehydroascorbic acids) content of frozen strawberries (Fragaria ×ananassa, Duschesne, cv. Selva). A plan of temperature abuses (TAs) was established, based on a realdoi:10.7455/ijfs/2.1.2013.a5 fatcat:7lt6iwrqfjgsndcilrigpfca7a