To this one, the established fluid with 1:2 relation (broccoli: water), was warm in a aluminum blow by a electric resistance, until to get a (±92°C) boiling temperature, when it was ready the inflorences broccoli were blanching during times between 0.5 to 4 minutes depends of Lay [1]. Next to this, the samples were packed in polietileno reclosing bags and were taken to an ice bath during 5 minutes. For each time the qualitative peroxide enzyme test was scored, follow the Riveros and Salamanca methodology [2]