Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics

► We studied traditional and microwave blanching for red beet. ► Cell wall polysaccharides and microstructure were studied. ► Higher powers produced greater tissue microstructure damage. ► The cell wall network of cellulose-hemicelluloses and feruloylated pectins was altered.