When green vegetables are overcooked, which component, when released, leads to color change?

The color change observed when green vegetables are overcooked is primarily due to the release of organic acids. Green vegetables contain chlorophyll, which gives them their vibrant green color. When these vegetables are subjected to excessive heat for prolonged periods, the chlorophyll can break down, a process that can be accelerated by the presence of organic acids.

As the chlorophyll decomposes, it may turn into pheophytin, which can result in a duller, olive-green color. The production of organic acids, such as ascorbic acid (vitamin C), also increases during cooking. However, excessive heat can cause these acids to degrade or lead to further changes in the cellular structure of the vegetables, contributing to the loss of color and nutrients.

Thus, the release of organic acids during the overcooking of green vegetables is a significant factor in the observed color change, highlighting the importance of proper cooking methods to preserve the vibrant hues and nutritional qualities of these foods.