Assume that we have a plant, e.g. kale, which is prone to amylolysis if not harvested during a frost period.
If it is harvested and put in a household freezer, such that it is frozen solid slowly enough for cell walls to burst, will the amylolysis stop, or will it still occur? Will it occur if it is kept in a fridge in the 0-4 Celsius range? If it does not occur while the vegetable is frozen, will it start after thawing?