The main objectives of blanching are ________
(A) To retain the colour and flavour
(B) To remove tissue gas
(C) To reduce the size
(D) To inactivate the enzymes
Choose the correct answer from the options given below :
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The most important objective of blanching is enzyme inactivation (specifically peroxidase and catalase). Additionally, expelling intercellular gases prevents can corrosion and oxidation during storage.