such as zero order, first order and fractional conversion (FC) first
order have been used for the phytochemical contents, AO capacity,
texture and colour degradation for a range of fruits and vegetables
(Gonçalves, Pinheiro, Abreu, Brandão, & Silva, 2010). This work
investigates the effects of blanching on the degradation kinetics
of a number of physicochemical properties, such as texture, colour,
PPs, and AO activity.