Question:
What is the main purpose of blanching in cauliflower?
What is the main purpose of blanching in cauliflower?
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Direct sunlight turns cauliflower curds yellow and bitter.
Blanching blocks solar radiation, keeping the curds creamy-white and maintaining their market quality.
Blanching blocks solar radiation, keeping the curds creamy-white and maintaining their market quality.
Updated On: Aug 7, 2026
- Increase in yield
- To improve the nutrition
- To keep the curd white
- To keep the curd compact
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The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Cauliflower (Brassica oleracea var. botrytis) is grown for its edible head, called a curd.
The market value of cauliflower is closely tied to the color and appearance of the curd.
Blanching is an agricultural practice used to protect the developing curd from environmental factors.
Step 2: Detailed Explanation:
When the white curd of cauliflower is exposed to direct solar radiation, the sunlight stimulates the production of chlorophyll and other pigments, turning the curd yellow or brownish-green.
This exposure can also cause the curd to lose its flavor and develop a bitter taste.
Blanching involves covering the mature curd with its own outer leaves and securing them with a rubber band or string.
This blocks direct sunlight, maintaining the creamy-white color and tender texture of the curd.
Some self-blanching varieties have inner leaves that naturally curve over and cover the curd as it develops.
Step 3: Final Answer:
The main purpose of blanching in cauliflower is to keep the curd white, which corresponds to Option (C).
Cauliflower (Brassica oleracea var. botrytis) is grown for its edible head, called a curd.
The market value of cauliflower is closely tied to the color and appearance of the curd.
Blanching is an agricultural practice used to protect the developing curd from environmental factors.
Step 2: Detailed Explanation:
When the white curd of cauliflower is exposed to direct solar radiation, the sunlight stimulates the production of chlorophyll and other pigments, turning the curd yellow or brownish-green.
This exposure can also cause the curd to lose its flavor and develop a bitter taste.
Blanching involves covering the mature curd with its own outer leaves and securing them with a rubber band or string.
This blocks direct sunlight, maintaining the creamy-white color and tender texture of the curd.
Some self-blanching varieties have inner leaves that naturally curve over and cover the curd as it develops.
Step 3: Final Answer:
The main purpose of blanching in cauliflower is to keep the curd white, which corresponds to Option (C).
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