Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions

► It was studied the inactivation of enzymes in garlic during steam and hot water blanching. ► Changes in the color parameters in garlic were studied during steam and hot water blanching. ► Multivariate analysis was used to study relationships between the color and the enzyme activities. ► The best blanching conditions was in steam for 4 min.