In general, result(s) of blanching fresh fruits and vegetables is/are:
Options:
(A) Complete elimination of microorganisms
(B) Removal of entrapped air pockets between plant tissues
(C) Leaching of nutrients
(D) Inactivation of enzymes
Official Answer Key:
B, C, D
Step-by-Step Solution & Explanation
Blanching is a mild heat treatment; it inactivates spoilage enzymes (D), expels intercellular air (B, aiding canning/freezing quality), and causes some leaching of water-soluble nutrients into the blanch water (C). It is NOT a sterilization step and does not eliminate all microorganisms (A is incorrect).
Practice This in Real CBT Exam Interface
Test yourself with the official TCS-iON palette, virtual calculator, and immediate performance analytics.