Question

In general, result(s) of blanching fresh fruits and vegetables is/are:

• A. Complete elimination of microorganisms
• B. Removal of entrapped air pockets between plant tissues
• C. Leaching of nutrients
• D. Inactivation of enzymes

Hint:

Blanching helps preserve the quality of fruits and vegetables by inactivating enzymes, removing air pockets, and leaching some nutrients, but it does not sterilize them completely.

Answer 1

The Correct Option is B, C, D

Blanching is a process where fruits or vegetables are briefly immersed in boiling water or steam and then quickly cooled. The primary purposes of blanching are as follows:

(B) Removal of entrapped air pockets between plant tissues: During blanching, the rapid heating causes the plant tissues to expand, which can help to remove air pockets that may be trapped between cells, improving the texture and making it more suitable for freezing or storage.

(C) Leaching of nutrients: Some nutrients, particularly water-soluble vitamins like vitamin C, may leach out during blanching, as the fruits or vegetables are briefly immersed in hot water or steam.

(D) Inactivation of enzymes: The primary purpose of blanching is to inactivate enzymes that cause spoilage, discoloration, and loss of texture and flavor during storage.

Thus, blanching does not lead to the complete elimination of microorganisms (Option A), but it does reduce their numbers significantly.