Application of radio frequency, microwave, microwave-steam and infrared energy for blanching of leafy vegetables (endive and spinach) was studied and compared with conventional hot water and steam blanching. The quality of vegetables both frozen and sterilized was evaluated by instrumental and sensory analysis. Effects of blanching methods were most pronounced in frozen products. No quality differences occurred for infrared and radio frequency treatments. However, microwave energy alone or in combination with steam in the blanching process improved vitamin C retention, gave higher Instron force values and better sensory characteristics.