Fruits are blanched before canning at

A. 80°C

B. 100°C

C. 200°C

D. 95°C

Answer: Option A

Solution(By Examveda Team)

Fruits are blanched before canning at 80°C.
Blanching foods helps reduce quality loss over time.
Blanching is scalding vegetables and fruits in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavour, colour and texture.