I recently experimented with storing "frozen edamame" in my refrigerator for 7 days (about 45 degrees F/7 deg C), instead of the freezer. There were seemingly no ill effects. So that made me wonder:
What are the effects are of storing vegetables that are intended to be frozen in a refrigerator instead, for a time range of 1-30 days? What major factors affect this and how?
I'm mostly interested in this ~4 deg C temperature (thanks to Fred), and I'm mostly interested in bean-type vegetables like edamame, peas, green beans, etc.