What is the purpose of blanching vegetables before freezing?

Blanching vegetables before freezing serves several important purposes, but the primary reason is to deactivate the enzymes that can lead to deterioration during storage. Enzymes in vegetables can cause changes in flavor, color, and texture over time, even at freezing temperatures.

By blanching, which involves briefly boiling the vegetables and then rapidly cooling them, these enzymes are effectively inactivated. This process helps to preserve the vegetables' nutritional quality, ensuring that vitamins and minerals remain intact during the freezing process. Additionally, blanching can improve the color and make some vegetables look more appealing once thawed, while also contributing to a better texture by softening the cells slightly.

While other options may touch upon aspects of blanching, particularly regarding the enhancement of flavor and color, deactivating enzymes is the critical factor that helps maintain food quality during freezing. This process also aids in reducing the load of microorganisms, although it is not the primary aim.