Vegetables and fruits need to be frozen quickly to retain more intact, intact plant cells

Vegetables and fruits need to be frozen quickly to retain more intact, intact plant cells, which improves the texture of the food. Why are cells destroyed by slow freezing?

Cells contain a large amount of water. When fruits and vegetables are slowly frozen, the water in the cells crystallizes. In this case, cell membranes are destroyed, molecular complexes lose their value and cells are destroyed. And when frozen quickly, the crystals simply do not have time to form and the cells remain intact.