Vitamin C levels of commercially frozen okra, potatoes, green beans, broccoli, spinach and peas, including the impact of processing and storage, were studied. Depending on the vegetable type, prefreezing operations caused a 19.1-51.5% decrease in the initial vitamin C levels. The freezing process alone did not influence the vitamin levels except in the cases of green beans and spinach. Total losses (%) were between 27.6 and 57.9 for the vegetables at the end of commercial frozen storage (6 months). All the data obtained from this study confirmed that, depending on the vegetable type, prefreezing operations have a major impact on the vitamin C contents and this influence persists in the frozen storage. © 2007 Institute of Food Science and Technology Trust Fund.