Abstract
pH of greening garlic was stable below 6.25 during storage at 30°C for 12 h. pH of non-greening garlic increased for 2 h and stayed above 6.28. Garlic homogenate concentrations influenced absorbance at 590 nm (blue) and pH. Blue pigment formation was proportional to garlic concentrations up to 30% with a pH drop. Absorbance at 590 nm and pH decreased at a slow rate as the garlic concentration increased. Absorbance values at 440 nm (yellow) increased in proportion to concentrations of garlic in direct relationship with changes in pH. An inverse relationship between blue pigment formation and pH decline was observed.
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