1. What is the effect of blanching on plant pigments?

Effect of blanching on plant pigments: blanching vegetables mainly refers to blanching green vegetables with hot water before processing, which can also be called vegetable deactivation. Generally, it is blanched with hot water of 60 to 75 degrees, so that chlorophyll hydrolase loses its activity and can keep its bright green. When the water temperature reaches the boiling point of chlorophyll, chlorophyll is easily oxidized, which can eliminate oxygen in plant tissues. Even after high temperature treatment, it can still keep bright green because of the reduced chance of oxidation. In addition, after blanching, a considerable amount of acid in green vegetable tissues can be reduced, and after high temperature treatment, the interaction between chlorophyll and acid is reduced, so it is not easy to form pheophytin.