Frozen fruit held continuously at -18 degrees Celsius or colder is commonly given a best-before period of up to 24 months, depending on species, packaging and the supplier’s own shelf life study. Shelf life is limited by quality – colour, texture and moisture loss – rather than by microbial growth, which is suspended at frozen temperatures.
What actually degrades
Three mechanisms run slowly even at -18 degrees Celsius: moisture migrates out of the fruit and forms frost inside the pack, producing surface dehydration; oxidation dulls colour and aroma; and every temperature fluctuation lets ice crystals merge and grow, which softens texture. None of these makes the fruit unsafe. All of them make it less sellable.
What to check in the specification
- The basis of the date: months from production, or from freezing, or a fixed best-before.
- The storage condition the date assumes, stated as a product temperature.
- Whether the supplier holds a shelf life study supporting the figure, and will share the summary.
- The remaining shelf life on delivery that you require – this belongs in the contract, not in an email.
Packaging is the lever you control most cheaply; see packaging for frozen fruit exports.