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What causes a "freezer taste" in vegetables?

Except for green peppers and mature onions, vegetables maintain better quality during freezer storage if they are blanched. Blanching stops the action of enzymes which cause: 

  • off-flavors, "grassy" or "hay-like" 
  • toughening
  • discoloration 
  • loss of vitamin A and C

Vegetables frozen without blanching are safe to eat, but undesirable changes in flavor, texture and color will soon become apparent. Vegetables frozen raw should be used within a month or two to minimize these quality changes.



Source: MT Specialist notebook, p. F5   




Last update: Tuesday, May 05, 2009



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