Yes. When harvested, vegetables and fruits continue to undergo chemical changes which can cause spoilage and deterioration of the product. These products should be frozen as soon after harvest as possible and at their peak degree of ripeness. The plants contain chemical compounds called enzymes which cause the loss of color, loss of nutrients, flavor changes, and color changes in frozen fruits and vegetables. The enzymes must be inactivated to prevent such reactions from taking place, and this is done by way of the blanching process. Blanching exposes the plants to boiling water or steam for a brief period of time. The plant must then be rapidly cooled in ice water to prevent it from cooking.
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