Enzymes are inactivated in produce by

Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.
Blanching foods helps reduce quality loss over time.
Enzymes are inactivated in produce by Blanching. Heat treatment and blanching is the simplest and direct method of enzyme inactivation.