Garlic greening: Pigments biosynthesis and control strategies

Greening is a major problem for garlic’s quality. This phenomenon leads to discoloration of the product and directly related alliinase-catalyzed conversion isoalliin into 1-propenyl-containing thiosulfates. Garlic crushing, refrigeration, storage in normal atmosphere, as well presence monocarboxylic acids, are established main factors that promote its greening. In last decades, study biochemical pathway this has allowed effectively understand steps key enzymes involved, identify optimum conditions chemical enzymatic reactions leading discoloration. These findings have, some cases, determined development new tools control garlic greening on large scale. After providing an updated description biochemistry green pigments produced garlic, review reports overview strategies controlling at industrial level.