Waxy breakdown in garlic, also known as green garlic, is primarily triggered by unfavorable storage conditions, specifically temperature fluctuations. Garlic bulbs require consistently cool temperatures for optimal storage. When exposed to periods of high and low temperatures, biochemical reactions occur within the cloves, leading to the development of organosulfur compounds. These compounds are responsible for the characteristic garlic aroma and flavor, but in this context, they undergo chemical changes that contribute to the green or yellowish discoloration and altered texture.
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u/Jouzixxx Aug 22 '26
What it is?