Stumped on this question and need some help as to the answer. "See Attachment" for the question. My thanks!!

The main purpose of this method is the inactivation of enzymes in corn by denaturing them through the application of heat and then cold preservation to avoid the activity of remaining enzymes.

Explanation:

When freshly picked, sweet corn is high in sugar and low in starch.  As sweet corn sits after picking, the sugars in the kernel turn to starch.  This mutes the flavor and affects its texture when cooked.

This transformation in the nutrients in the corn is carried out by the enzymes present in the corn kernels.

Blanching is an important intermediate thermal processing step to enhance preservation and quality of foods by inactivating enzymes that can cause loss of flavor and color.