Chew on this.....What happens to frozen veggies i.e. broccoli, when they are defrosted??? They become a mushy mess. Frozen vegetables were once fresh vegetables, so if you wish to see the effects of freezing on fresh plant matter, defrost some veggies. You will not be able to find a vegetable that can withstand freezing & thawing, and remain anything like its previous fresh state. Freezing, and refrigeration damages plant cells. If you can find a fresh vegetable that can withstand freezing & thawing, only to taste the same, and still be crisp after thawing I will write you a check for 10grand. It wont happen, because like I said before the mechanisms of different plant structures, are programmed genetically(And bound by the laws of physics) to react to certain environmental conditions according to the functions of their specific and intended purpose. The intricacies of which, exceed the capability of human understanding. If you still don't get it read this....
Water makes up over 90 percent of the weight of most fruits and vegetables. This water and other chemical substances are held within the fairly rigid cell walls which give support structure, and texture to the fruit or vegetable. Freezing fruits and vegetables actually consists of freezing the water contained in the plant cells.
When the water freezes, it expands and the ice crystals cause the cell walls to rupture. Consequently, the texture of the produce, when thawed, will be much softer than it was when raw. This textural difference is especially noticeable in products which are usually consumed raw. For example, when a frozen tomato is thawed, it becomes mushy and watery. This explains why celery, lettuce, and tomatoes are not usually frozen and is the reason for the suggestion that frozen fruits, usually consumed raw, be served before they have completely thawed. In the partially thawed state, the effect of freezing on the fruit tissue is less noticeable.
Also, all methods of freezing allow auto decomposition to continue unless special precautions are taken. For example, most vegetables are blanched to inactivate their enzymes before freezing. This blanching is also done to destroy microorganism's, which further potentiates the key benefit of freezing preservation; which lies in the inability of microorganism's to multiply in freezing and below freezing temperatures.
There is only one possible outcome when freezing freshly cut buds, that of which is, when thawed you'll be left with soggy, mushy garbage with no potency. If you think otherwise, then you haven't had enough experience to know better. After all experience is merely the title we give to our many mistakes.
1 more thing, even if your storing dried and cured buds in a freezer, the loss of potency due the rupturing of glandular trichomes is bad enough. This just goes to show how much misinformation is spread around by
heads that don't know any better. The kind that enjoy low potency freezer hay:icon_dizzy: