Toledano Medina, María Ángeles Pérez-Aparicio, Jesús Moreno Ortega, Alicia Moreno Rojas, Rafael 2019-08-27T08:13:21Z 2019-08-27T08:13:21Z 2019 http://hdl.handle.net/10396/18936 Black garlic is made from the fresh kind, submitting it to a controlled temperature (~65 C) and humidity (>85 C) for a prolonged period of time. The aim of this study was to assess the di erences in the process and in the final product as a result of employing three garlic varieties (Spanish Roja, Chinese Spring and California White), and to check the influence of the storage time on fresh garlic in the quality of the final product by using garlic obtained in two di erent agricultural seasons, that of the current year (2014) and of the previous one (2013). The results revealed some di erences in the parameters analysed during the manufacturing of the black garlic from the three varieties used, and even according to the harvest in question. However, when comparing initial and final values of the samples, a very similar evolution in their acidity, reducing sugars, Brix, pH, polyphenol content, and antioxidant capacity was noted application/pdf eng MDPI https://creativecommons.org/licenses/by/4.0/ Foods 8, 314 (2019) Black garlic Variety garlic Storage Acidity Reducing sugars ºBrix Polyphenol content Antioxidant capacity Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic info:eu-repo/semantics/article http://dx.doi.org/10.3390/foods8080314 info:eu-repo/semantics/openAccess