As far as I know...any plant tissue should be destroyed by water cristals (which are sharp, destroying cell membrane) if one uses slow freezing. From the other side, fast freezing result with specific water cristals which have not sharp, but sphered ends, and do notydestroy cell membranes in any tissue. Result is...after slow freezing, i.e. tomato will be soft and with destroyed structure, while after defreezing one after fast freezing, will be solid and fresh. Even, tests with some flovers exposed to fast freezing resulted with further vitality of flover, and with possibility to produce fruit totaly normaly. Hope it will help you. Prof Mirich, Belgrade
If you have access to a modern freeze-dryer the freezing is pretty fast. I did try mushroom freezedrying in such a freeze-dryer without pretreatment in liquid nitrogen, and the structure were more or less intact.
Perhaps this link: https://www.millrocktech.com/lyosight/lyobrary/what-is-freeze-drying/ be of your interest
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