Step 1: Understanding the Concept:
Blanching is a mild thermal pre-treatment applied to vegetables prior to preservation (drying, freezing, or canning).
The primary objective of blanching is to protect the quality parameters of the food during storage.
Step 2: Detailed Explanation:
Let us analyze the Assertion and the Reason:
- Assertion (A) is true: Most vegetables are blanched in hot water or steam before dehydration.
Onion and garlic are notable exceptions because thermal treatments like blanching destroy the volatile organosulfur compounds responsible for their characteristic flavor and pungency.
- Reason (R) is true: Natural enzymes (such as polyphenol oxidase, peroxidase, and catalase) cause undesirable changes in color, flavor, and nutritional value.
Sun drying and low-temperature dehydration processes only remove moisture but are insufficient to denature or fully inactivate these robust enzymes.
If not blanched, these active enzymes continue to degrade quality even in the dried state.
- Explanation relationship: The Reason directly explains why blanching is systematically performed: to halt enzymatic activity that sun drying cannot prevent.
Therefore, Both (A) and (R) are true, and (R) is the correct explanation of (A).
Step 3: Final Answer:
Both (A) and (R) are true, and (R) is the correct explanation of (A).