Garlic Condition:
· not fully ripe
· not dry
Garlic Composition:
· anthocyanins (water-soluble pigments) in garlic - turns blue or purple in acidic conditions
· sulfur compound in garlic forms copper sulfate (blue or blue-green compound)
· higher concentration of one particular amino acid in garlic that tends to turn garlic green
Environmental Factors:
· formation of chlorophyll used in the photosynthesis process
· cause by the presence of sunlight, moisture, and heat
pH Factors:
· acidic conditions
· example: garlic mixed with acidic liquids like vinegar or lemon juice
garlic mixed with butter (pH of whole fat butter = 4.1-4.6)
Metallic Influence:
· garlic in contact with copper found in cast iron, aluminium, and tin
· garlic in contact with copper from pots, utensils, garlic press, and tap water
· Method: sulfur compounds in garlic + enzyme in garlic + copper --> copper sulfate
Solution:
· buy mature garlic
· let garlic mature in room temperature for several weeks
· avoid using copper tools, instead use stainless steel items
· heat garlic to inactivate enzymes that form copper sulfate
Method: sulfur + copper +
Safety:
· blue, green, or bluish green garlic is safe to eat
· texture remains unchanged
· taste remains unchanged
