The DU Lounge

Food aging, even at low temperature is mostly a function of oxidation. Oxidation slows down as temperature decreases, but it doesn't stop until below the activation energy, which is closer to liquid nitrogen temperature than it I'd to freezer temperature.
The less oxygen the better.
A nearly full container has very little heads headspace for O2.
In addition, a larger container very likely has a larger diameter. Hence, we have a higher surface area per unit volume.
Now, we could have more oxygen and more contact of the food with it.
The tallest & lowest volume container that actually fits the contents would be the preference.