Which of the following is a method for preserving the flavor and nutritional value of fruits and vegetables?

Freezing is a highly effective method for preserving the flavor and nutritional value of fruits and vegetables. This process involves lowering the temperature of the produce, which slows down enzymatic reactions and microbial growth that can lead to spoilage. When fruits and vegetables are frozen promptly after harvesting, their vitamins, minerals, and sensory qualities remain intact much better than with some other preservation methods.

By freezing, produce can maintain its taste, texture, and nutritional profile for an extended period, allowing for seasonal fruits and vegetables to be enjoyed year-round. The rapid freezing process ensures that ice crystals that form are small, which helps to preserve the cellular structure of the food, resulting in better quality upon thawing.

Other methods like canning, while effective in certain contexts, can change the texture and flavor due to the heat processing involved. Fermenting alters the nutritional and flavor profile to create new products, and blanching is primarily used to inactivate enzymes and reduce microbial load before freezing or canning, but it doesn't preserve flavor and nutrients to the same extent as freezing.