Question

The primary purpose of 'blanching' vegetables — briefly exposing them to boiling water or steam — before freezing them for long-term preservation is specifically to:

Q: Answer-The primary purpose of 'blanching' vegetables — briefly exposing them to boiling water or steam — be...

Blanching before freezing primarily serves to inactivate enzymes such as those causing browning and off-flavours that would otherwise continue acting during frozen storage and degrade the quality of the vegetable, even though it also has secondary benefits like colour retention and partial microbial reduction.