Blanching is the basic technological operation consisting in increasing temperature of the fruit for the purpose of inactivating enzymes, modifying texture, preserving color, flavor, and nutritional value, and removing trapped air. Blanching vegetables are usually performed by steam or hot water. Sliced carrot is blanched at a temperature of 80 to 100 °C, at intervals of 1, 3 and 5 minutes. Mechanical properties in process of blanching was monitored by measuring the area under the curve of penetration A, maximum force penetration Fmax, point penetration force Fyp, distance punches to the point of penetration x, and the slope of the curve penetration F/l. Cylindrical punch with a diameter of 6 mm was used. Blanching regime had high influence the texture of the tissue, as determined by tested parameters of mechanical properties, and over the appropriate type of curve penetration. In process of the colors parameters determining, there were taken into consideration parameters of brightness L*, the coordinates of green and red a* and coordinates of yellow and blue color b*. Blanching regime has great influence on the sliced carrot root color.