It's not so much that ice formation on an orange helps the freezing process, but rather it's a consequence of the freezing process itself. Here's why:

* Water content: Oranges are mostly water. When you freeze an orange, the water inside starts to turn into ice crystals.

* Expansion of ice: Water expands when it freezes. This expansion puts pressure on the cells of the orange, causing them to rupture.

* Ice formation: As the water in the orange freezes, it forms ice crystals both inside the cells and between the cells. These ice crystals are what you see on the surface of the frozen orange.

So, the ice formation is a result of the orange freezing, not a factor that helps it freeze.

It's important to note that freezing an orange has several negative consequences:

* Texture: The ice crystals damage the orange's cells, making the texture mushy and unpleasant to eat.

* Flavor: Freezing can dilute the orange's flavor and even make it taste bitter.

* Nutrient loss: Some of the vitamins and antioxidants in the orange can be lost during freezing.

Therefore, it's generally not recommended to freeze oranges unless you plan to use them for a purpose where their texture and flavor are not crucial, like juice or smoothies.