A variety of frozen vegetables are commercial. Examples include broccoli, carrot, cauliower, corn, mushroom, peas, potato, spinach, and many others in single and mixture forms, or as ingredient(s) in ready-to-eat or ready-to-cook products. Frozen vegetables are competitive with their fresh counterparts due to their convenience, long shelf life, international availability, and out-of-season low price. However, freezing does alter their appearance, avor, and texture, leading them to be less palatable to some consumers. In some cases, they are superior, as their innate nutrients have been promptly preserved at their freshest while the fresh counterparts keep losing their nutrients several days in transit (Favell 1998). However, in a frozen state, vegetables still deteriorate, though at very low rates. An achievement of high frozen vegetable quality is built with appropriate management during storage and distribution, in addition to best raw material, pretreatment, freezing process, and packaging system (Blond and Meste 2004).