Question:medium

Blanching is a kind of pasteurization generally applied to fruits and vegetables (Assertion A). Blanching primarily inactivates natural food enzymes and also destroys some microorganisms (Reason R).

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Understanding both the process and its outcomes helps in comprehending why blanching is an effective method for preserving food quality and safety.
Updated On: Jun 9, 2026
  • Both (A) and (R) are correct and (R) is the correct explanation of (A)
  • Both (A) and (R) are correct but (R) is not the correct explanation of (A)
  • (A) is correct but (R) is not correct
  • (A) is not correct but (R) is correct
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The Correct Option is A

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