Learn the harmless chemical reaction that causes garlic paste to turn green in the fridge. Find out why it happens and that it is still safe to eat.
1 Answer
Garlic paste turns green in the refrigerator due to a reaction between enzymes, amino acids, and sulfur compounds present in garlic when exposed to acidic conditions and temperature fluctuations. This reaction produces blue and green pigments.
Detailed Explanation:
The greening of garlic paste is a harmless chemical reaction. Garlic contains alliinase, an enzyme that, when garlic is crushed or cut, converts alliin into allicin and other sulfur-containing compounds. These compounds can then react with amino acids in the garlic under acidic conditions (which can develop during storage) and in the presence of temperature changes (like those in a refrigerator). This reaction forms pyrroles, which can link together to form colored compounds. These compounds typically appear blue or green. The intensity of the color depends on factors like the garlic variety, acidity, storage temperature, and the presence of metal ions. It's similar to how some vegetables change color when cooked or pickled. The green color does not indicate spoilage, and the garlic is still safe to consume.
Pro Tip:
To minimize greening, store garlic paste in an airtight container with a layer of oil on top to reduce oxygen exposure, or add a small amount of an acid like lemon juice or vinegar to stabilize the pH.