Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2098756 | Trends in Food Science & Technology | 2013 | 12 Pages |
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.