Why are blanched vegetables cooled rapidly before further processing?

In the context of vegetable processing, vegetables are cooled rapidly after blanching to ensure better quality retention.1

While blanching is a vital thermal process used to inactivate enzymes that cause off-flavors, aromas, and discoloration, as well as to reduce microbial loads, the subsequent rapid cooling is necessary to halt the cooking process immediately. This prevents the vegetables from becoming overcooked or losing their desired texture and nutritional quality before they undergo further processing methods such as freezing, drying, or canning.12