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The present investigation studied the freezing of raspberries by immersion in CaCl2 solutions and PME and calcium solutions, analyzing textural parameters and microstructure. The combined effects of PME and calcium were confirmed to improve the texture and of both fresh and frozen thawed raspberries. Infusion with PME and calcium this condition was established to be the most suitable for preserving the texture of fresh raspberries. In addition, the effect of immersion in pectin methylesterase PME and calcium solutions prior to immersion calcium solutions and slow freezing (SF) was analyzed. The firmness of thawed fruit with slow freezing decreased by approximately 34% with respect to fresh raspberries, and neither IF-CA (freezing by immersion in CaCl2 solution) nor PME-IF-CA (immersion in PME solution + freezing by immersion in CaCl2 solution) provided significant benefit in maintaining firmness when compared to slow freezing (SF). Frozen-thawed raspberries immersion in pectin methylesterase PME and calcium solutions had superior texture and microstructure in comparison with control IF-CA and SF. [ABSTRACT FROM AUTHOR]