2. It turns green because garlic and vinegar have a biochemical reaction at low temperature, so they can be eaten normally without panic.

3. Another thing to pay attention to is the color of sweet and sour garlic. If the brewing temperature is slightly higher, the trace protein in garlic will have Maillard reaction with sugar, and the color of sweet and sour garlic will turn yellow slightly, which is normal, just like the skin will turn yellow after baking bread and pancakes, and it is harmless to people. Some enterprises use ingredients to make their products look more beautiful.

4. When garlic was stored at 0℃, it gradually turned green with the passage of time. After storage at 20℃ for a period of time, the green degree of garlic remained basically unchanged. However, when stored at 35℃, with the extension of time, the degree of garlic greening decreased, and after a period of time, garlic no longer turned green. This shows that the lower the storage temperature after garlic harvest, the easier it will cause green change during processing, and the green change will gradually weaken with the extension of storage time at higher temperature. Even after storage for a period of time, it can prevent green change.