Garlic greening: Pigments biosynthesis and control strategies

Abstract

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

Phylotranscriptomics reveals the phylogeny of Asparagales and the evolution of allium flavor biosynthesis

“…It remains unclear whether these two genes have widely expanded across Allium species or exclusively in the three Allium species. Additionally, although previous reviews hypothesized that CSOs exist in all Allium species 20 , whether the CSO biosynthesis pathway commonly exists in Allium species also remains uncertain.…”

“…This finding is supported by a recent study 19 in which the same three Allium species and 86 other species were used. Allium includes more than 900 species (World Flora Online: http://www.worldfloraonline.org), and CSOs are natural products characteristic of the genus 20 . It remains unclear whether these two genes have widely expanded across Allium species or exclusively in the three Allium species.…”

Вплив Обробки Посівів Часнику Амінокислотами На Збереженість Цибулин

“…Його висушують у різні продукти, такі як пластівці та порошок. Часник в основному вживається як приправа до різних готових страв, таких як майонез і томатний соус, заправка для салатів, м'ясних виробів та маринованих продуктів (De Iseppi et al, 2021).…”