Mechanism of discoloration in processed garlic and onion

Onion and garlic are two important vegetables in the world, which are processed in various forms such as powder, puree, and minced paste. During processing, discoloration is a major concern because it limits commercial utilization. Recently, the mechanism of the discoloration has gained a particular scientific interest, and a great progress has been made in this field. It is concluded that a greater knowledge of these areas would lend to the development of more efficient methods of controlling the discoloration. Future outlooks are highlighted with the aim to suggest a research line to follow for further studies.

► During processing, discoloration is a major concern because it limits commercial utilization.
► Mechanism of Allium discoloration in processed garlic and onion is described.
► Garlic greening is similar to onion pinking in reaction pathways.
► Elucidation of the mechanism would lend to the development of more efficient methods of controlling the discoloration.