The paper presents the influences of microwaves on vegetables blanching. Microwave blanching is a processing technology that has as primary purpose the inactivation of the tissular enzymes in vegetables. In the paper we presented the enzymes inactivation in mushrooms, spinach, peppers, carrots, green been pods. Also, the vitamins, especially ascorbic acid retention at vegetables microwaves blanching were presented. Microwave–water blanching technique is very important because it ensure the preservation of the vegetables by surface microbial inactivation. Finally, microwave blanching is a good method of blanching because inactivates the vegetables enzymes quicker than in conventional blanching, as an overall process, and keeps the nutritive and sensorial values of vegetables.