Why did the garlic turn blue and turn green in pickled tomatoes, mushrooms, in cans with pickled and canned cucumbers, with frying, baking, marinade, pickles, products, salting: reasons

Causes of blueing and greening of garlic during pickling, pickling, frying, stewing vegetables, mushrooms. Is the blue or green onion dangerous?


Very often we come across a strange phenomenon - when garlic in the process of pickling, pickling, preservation begins to turn green or bluish. The same happens with stagnant conservation - through the glass you can see blue-green, floating cloves of garlic. Some landladies prefer to get rid of "spoiled cans", and some with caution shoot the sample with a strange conservation.

As for marinated or salted mushrooms, if there are bl

ue or green garlic in them, all come only to one conclusion - the mushrooms contain poison.

This article will be designed to destroy all existing myths and explain the cause of the pigmentation of garlic during canning or pickling different products.

Why blue garlic turned blue and turned green in pickled tomatoes, mushrooms, cucumbers: reasons

Why does garlic turn green or blue when pickling, marinating, canning vegetables, mushrooms?

The problem of changing the color of garlic during conservation was given a lot of attention and time. Scientists conducted a number of experiments and studies explaining such a strange phenomenon. In the course of scientific work it was found out that in the process of violation of the integrity of garlic, its constituents, such as essential oils and enzymes, begin to react.

In this case, one of the enzymes, alinase, promotes the destruction of a substance such as allylsulfide cysteine ​​sulfoxide( alliin).As a result of the decomposition of alliin, some of the essential oils also begin to disintegrate into sulphates and sulfides. From one part of such organic compounds are formed thiol, ammonia and pyruvic acid. From the second part special pigments are allocated, which are responsible for such uncharacteristic, bright color of garlic.

Causes of pigmentation of garlic

Of course, many of us will immediately wonder, and why the color does not always change and not every garlic. The answer is simple - the likelihood and intensity of staining is affected by the growing, storage and maturity conditions of this vegetable plant. In addition, pigmentation occurs faster at certain temperatures and acidity levels. So:

  • Decomposition of alliin can be accelerated using high temperatures - from 40 to 80 degrees Celsius.
  • The blue-green pigment is released in a weakly acidic medium in the presence of amino acids.
  • Garlic grown in southern latitudes contains more allylsulfide of cystene sulfoxide than the one grown in more northern latitudes. Therefore, the "southern" garlic will color much faster and more intensively than the "northern" garlic.
  • Young, freshly picked garlic also can not boast of the presence of a large concentration of alliin, therefore its pigmentation will pass much weaker than that of a layed vegetable.
  • If garlic is stored at room temperature( 20-25 degrees), then alliin in garlic will accumulate less than when stored in a cool room( + 1-5 degrees).
  • Moving garlic from a cold room to a warm place, you can, therefore, reduce the concentration of alliin in it.

In other words, neither the harmful substances used during the cultivation and top dressing of vegetables, nor the poisons allegedly present in the fungi, do not affect the coloration during conservation.

Why imported, Chinese garlic turns blue or green when marinated, canned, salted: reasons

Causes of pigmentation of Chinese garlic in conservation
  • Answering this question, it is necessary to return to the conclusions of the scientists given in the previous paragraph. The coloring of garlic in blue or green color when pickling, pickling vegetables, does not affect either its grade, or the content of various trace elements in it itself or the land in which it was grown.
  • As for Chinese garlic, then you need to pay attention only to the location of the country producing this type of garlic. The fact is that China is located much south of our homeland. That is why garlic in the fields of this state has time to ripen to its maximum. By the time of ripening of Chinese garlic, the concentration of alliin in it reaches a maximum. It is this fact that explains the 100 percent staining of Chinese garlic in the process of pickling or pickling our vegetables.

Why blue and green turned garlic when roasting, baking: reasons

Causes of pigmentation of garlic during frying, baking
  • In the process of frying or baking in the case of garlic, two factors trigger immediately to provoke its pigmentation.
  • The first factor is the violation of the integrity of garlic - as a rule, in dishes, garlic is used in crushed or crushed form, and damage to its shell irreversibly leads to the decomposition of alliin.
  • The second factor is the high temperature that prevails in a frying pan or saucepan - this temperature is also one of the conditions for the rapid spread of cis-sulphoxide allylsulfide.

Why blue and green turned garlic on products, when salting salty: the causes of

  • Often in the process of salting mistresses have to watch how the garlic used as an indispensable ingredient starts to turn green. Most often this phenomenon can be explained by two reasons - the condition of storage of salted bacon and damage to garlic tissues. To avoid pigmentation of the latter, it is desirable to use its large slices and store the salted fat in the refrigerator.
  • You can also observe a change in the color of garlic when adding it to hot dishes. In such cases, the pigmentation of this vegetable plant can be justified by the temperature regime, the violation of integrity and the time factor. The longer, finely chopped or squeezed through the press, garlic will be in a hot dish, the more likely its pigmentation.

Is it possible to eat blue or greenish garlic?

Is green or blue garlic dirty?

In none of the southern countries of the world where garlic is used quite widely, no one pays attention to its pigmentation. This process is considered the norm. Therefore, we should not worry. Neither blue, green and green garlic in dishes, preserves and pickles is not something poisonous or dangerous. So do not scare yourself with various fictions, but enjoy your favorite dish!

The whole truth about garlic: Video

  • May 18, 2018
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