The changes in physicochemical properties of various garlic cultivars during the fermentation of black garlic

Abstract

Black garlic is produced by biochemical reactions that occur during the processing of fresh garlic by controlling temperature and humidity. This study aims to determine the changes in the physicochemical properties of various garlic cultivars during the fermentation of black garlic. In this study, four garlic samples from various regions were collected: Hai Duong’s monobulb garlic, China’s hardneck garlic, Hai Duong’s hardneck garlic, Ly Son’s hardneck garlic were placed under control procedure at a temperature of 85-90^oC and relative humidity of 80-90%. The samples were observed and examined with their changes in humidity, colours, reducing sugars contents, total polyphenol, total acid, antioxidant index, and alliinase activity throughout the fermentation process. Research results have shown that Hai Duong’s monobulb garlic is the most suitable material for black garlic production among the four materials.