Correct answer: (B) Removal of entrapped air between plant tissues; (C) Leaching of nutrients; (D) Inactivation of enzymes
Explanation
Blanching is a brief heat treatment that inactivates enzymes and expels entrapped air. Water-soluble nutrients may leach into the blanching medium. It reduces microbial load but does not sterilize the product or guarantee complete elimination. Thus the applicable effects are **B, C, D**.
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