Table 2. Moisture content changes according to aging of black garlic by cultivar (g/100 g FW)

Garlic cultivar	Aging period (days)
	0	5	10	15
Namdo	59.3±0.2bB	58.4±0.1bB	59.3±0.7bB	54.9±0.1cA
Daeseo	63.9±0.3dB	62.6±0.6cA	62.8±0.2cA	62.7±0.2dA
Hongsan	57.7±0.1aD	53.6±0.7aB	54.7±0.9aC	48.5±0.4aA
Uiseong	61.1±0.1cB	55.2±0.4aA	58.4±0.7bB	53.1±0.5bA

Mean in the same column with different superscripts are significantly different at p<0.05 by Duncan’s multiple range test.
Mean in the same row with different superscripts are significantly different at p<0.05 by Duncan’s multiple range test.