Which of the following technological benefits are achieved by blanching fruits and vegetables prior to freezing or canning?
Options:
(A) Deactivation of polyphenol oxidases and lipoxygenases preventing enzymatic browning and off-flavor development during frozen storage
(B) Expulsion of intercellular respiratory gases ($O_2, CO_2$) reducing internal can corrosion and strain during thermal retorting
(C) Softening of vegetable tissues facilitating uniform container filling and packing
(D) Complete commercial sterilization destroying all bacterial endospores without need for retorting
Answer Key:
A, B, C
Step-by-Step Solution & Explanation
Blanching inactivates enzymes (A), degasses tissues to prevent can corrosion/strain (B), and softens texture for packing (C). It is NOT a sterilization process (D) and does not destroy endospores.