What is the main purpose of blanching vegetables before freezing them?

Blanching vegetables before freezing serves a critical purpose in preserving their quality. The primary goal is to stop enzymatic processes that can lead to deterioration during storage. Enzymes are natural substances in vegetables that can cause changes in flavor, color, and texture over time. When vegetables are blanched, they are briefly cooked in boiling water or steamed, which inactivates these enzymes, thus preserving the vegetables' fresh characteristics during freezing.

While improving color and texture can be benefits of blanching, the main focus is on halting enzymatic activity, which is essential to maintaining quality over time in the freezer. Softening the vegetables might happen as a by-product of blanching, but that is not the main objective. Similarly, enhancing taste is not the primary reason for this process, as blanching primarily aims to maintain existing flavors and prevent spoilage.