Table 1. Changes in moisture, pH and acidity according to the aging period of black garlic from ‘Hongsan’ and ‘Namdo’ varieties

Species of garlic Aging period (days) Moisture (g/100 g) pH Acidity (g/100 g)
‘Hongsan’ 0 58.14±0.201)f2) 6.74±0.03g**3) 0.06±0.00a
2 51.03±0.46e 6.50±0.08f* 0.07±0.00a
4 43.40±0.55c 5.82±0.04e** 0.11±0.00b
6 45.11±0.57d 5.48±0.06d* 0.12±0.01bc
8 44.86±0.36d 5.39±0.02c** 0.13±0.01c
10 37.08±0.65b 5.12±0.01b** 0.15±0.01d
12 34.35±0.25a 4.65±0.02a** 0.24±0.01e
‘Namdo’ 0 59.68±0.05g** 6.26±0.02g 0.10±0.00a
2 53.27±0.05e* 6.22±0.00f 0.10±0.00a
4 54.86±0.22f** 5.46±0.02e 0.15±0.00b
6 50.47±0.35d** 5.20±0.01d 0.18±0.01c**
8 44.37±0.68c 4.75±0.01c 0.25±0.01d**
10 43.39±0.20b** 4.51±0.01b 0.31±0.01e**
12 39.84±0.68a** 4.22±0.02a 0.34±0.01f**
All data are showed as mean±SD (n=3).
Different lower case letters indicate the significant differences between aging dates by Duncan's multiple range test p<0.05.
Marks indicate the significant differences between same aging days by Student’s t-test *p<0.05 and **p<0.01.