Blanching of Siling

Panigang
Presented by: Group
 INTRODUCTION
Food preservation is essential in producing crop or any
agricultural commodities. It is said to be the technique or a way
to avoid spoilage and lengthen the shelf life of a commodity.
Spoilage is one of the biggest problems in crop production, so to
extend shelf life or to enhance product, food preservation is
necessary.
BLANCHING
According to Clemson, S.C.
(2022), Blanching is the
process of briefly scalding
vegetables in boiling water or
steam. Blanching halts enzyme
activity.
BLANCHING
ADVANTAGES
• Stops enzyme action
• Removes some surface dirt
and microorganisms
• Brighten color.
• Helps slow vitamin losses
• Wilts greens and softens some
vegetable for easier packing
DISADVANTAGES
• Stops enzyme action which
causes loss of flavor, color
and texture.
• Some minerals, water soluble
vitamins and other water
soluble components are lost.
• Destroys half of crops folic
acid
BLANCHING
ADVANTAGES DISADVANTAGES
• Removes substances in some • Decreases vitamin C
crops
• Removes undesirable
odours/flavours
• Softens fibrous material and
decreases volume
• Expels air and respiratory
gasses
MIDTERM LABORATORY
EXERCISE 1
MATERIALS AND METHODS

 1.5 kilograms of Chilli (Siling Panigang)

 Storage Room
 Weighing Scale
 PROCEDURES

1.Apply blanching on the crop (Siling Panigang) with the following

treatments:
T1: Control
T2: Dipping
Sub a – 15 seconds
Sub b – 20 seconds
T3: Steaming
Sub a – 15 seconds
Sub b – 20 seconds
PROCEDURES

2. Record the changes in appearance and weight of crops

for 7 consecutive days.
3. Present the result of your experiment in class
 Treatment 1
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Day 0 Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7

Weight in grams
 Treatment 2 sub-a
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Day 0 Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7

Weight in grams
 Treatment 2 sub-b
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0
Day 0 Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7

Weight in grams
 Treatment 3 sub-a
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Day 0 Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7

Weight in grams
 Treatment 3 sub-b
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220
Day 0 Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7

Weight in grams
 DIFFERENT TREATMENTS PER DAY
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0
Treatment 1 Treatment 2 sub-a Treatment 2 sub-b Treatment 3 sub-a Treatment 3 sub-b

Day 0 Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7

 TREATMENTS
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0 Day 0 Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7

Treatment 1 Treatment 2 sub-a Treatment 2 sub-b Treatment 3 sub-a Treatment 3 sub-b

CONCLUSIONS
• Treatment 1 (no control) still has the best appearance after 7
days.
•  Among treatment 2 sub-a and b, T2 sub-b rots faster than
sub-a.
• Among treatment 3 sub-a and b, T3 sub-b rots faster than
T3 sub-a.
• Treatment 1 h the most number of chilli that was still firm.
• Treatment 1 also has the least number of rotten
chilli.  Among treatment 2 sub-a and b, T2 sub-b rots faster
than sub-a.
GROUP RECOMMENDATION
It is better to use treatment 2 sub-a or the 15 seconds submersion.
If we will use treatment 3, it is better if we use the sub-a
treatment.

According to the University of Minnesota Extensions. Blanching

time is very important. We recommend that we use the 15-
seconds treatments (based also on the experiment) because over
blanching causes lost of more enzyme and softens the vegetable
more resulting for faster rotting than no blanching at all.
References used