Table 5. Free sugar content changes according to aging of black garlic by cultivar (mg/100 g FW)

Free sugar	Aging period (days)	Garlic cultivars
		Namdo	Daeseo	Hongsan	Uiseong
Fructose	0	333.0±93.4bA	591.7±130.5cA	161.2±25.4aA	189.1±36.3abA
	5	4,438.7±88.6bB	4,429.9±115.4bB	4,214.7±267.5abB	4,008.4±257.7aB
	10	10,269.5±153.2cC	9,982.1±86.4bC	13,321.8±198.6dC	9,329.5±22.3aC
	15	16,673.3±310.6cD	13,707.3±121.1aD	20,561.9±528.1dD	15,166.7±223.6bD
Glucose	0	231.6±6.3bA	132.9±22.1aA	108.9±7.11aA	130.5±14.6aB
	5	138.8±71.6aA	90.3±25.7aA	86.0±29.0aA	64.5±16.4aA
	10	363.8±37.7aB	396.2±82.5aB	443.6±86.5aC	362.7±6.13aC
	15	693.9±109.3aC	789.9±61.7aC	719.7±141.7aD	686.3±50.4aC
Sucrose	0	414.1±28.8aA	894.2±17.0bA	999.9±14.4cC	957.4±28.9cBC
	5	822.3±11.5aB	925.9±51.4bA	778.2±9.1aB	831.1±30.9aA
	10	919.0±41.2bC	943.2±36.9bA	749.0±17.4aA	898.3±20.7bB
	15	940.1±20.3bC	892.5±31.3bA	775.8±11.3aB	1,001.9±51.2cC

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