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> Commercial mass-produced tomatoes, bananas and other climacteric fruit are picked heavily unripe […]

I've heard it said that frozen vegetables are often "fresher" than non-frozen: they're picked when they're actually ripe, and flash frozen a short distance from the farm. They can then be moved about and stored with much less fuss as long as they're kept cold.

Some trade-offs:

> Certain nutrients are also lost during the blanching process. In fact, the greatest loss of nutrients occurs at this time.

> Blanching takes place prior to freezing, and involves placing the produce in boiling water for a short time — usually a few minutes.

> This kills any harmful bacteria and prevents the loss of flavor, color and texture. Yet it also results in the loss of water-soluble nutrients, such as B-vitamins and vitamin C.

* https://www.healthline.com/nutrition/fresh-vs-frozen-fruit-a...

Seems to be an area of active research.