## 3 Results and Discussion
The trend obtained is in line with the studies by other authors, who find the largest share of reducing sugars (fructose and glucose) in black garlic [75; 76; 79; 80]. Of the reducing sugars identified, the lowest content was found for sucrose. Organic garlic (EG) had a significantly (_p_ < 0.05) higher content (0.32 \(\pm\) 0.01 mg/100 g d.m.) of reducing sugars than conventional garlic (0.02 \(\pm\) 0.00 mg/100 g d.m.). The heat treatment process applied resulted in a significant (_p_ < 0.05), more than 17.7-fold, increase in the content of sucrose in black garlic, with a significantly higher content of this component in BG (3.11 \(\pm\) 0.12 mg/100 g d.m.). However, taking to account the mutual proportions of individual reducing sugars in their total quantity in the product, the share of sucrose did not exceed 2.5% for white garlic and 8% for black garlic, which has been confirmed in the studies by other authors [75; 76; 79; 80]. In this study, the main reducing sugars in black garlic were glucose (12.41% in BG and 13.22% in EBG, respectively) and fructose (79.6% in BG and 80.2% in EBG, respectively). Given that the sweetness of fructose is more than 2 times higher than that of glucose and more than 1.7 times higher than that of sucrose [95], the high sweetness of black garlic is attributed to the high content of these sugars, in particular fructose [67; 72]. The available literature data lacks comparative data on changes in the content of reducing sugars in organic and conventional garlic. This study found a significantly (_p_ < 0.05) higher content (approx. 13.3%) of reducing sugars in organic garlic than in conventionally grown garlic, both in white garlic EG (approx. 11.7%) and in black garlic EBG produced in the 45-day heat treatment (at 70 \({}^{\circ}\)C and 80% relative humidity). According to the available literature, the content of reducing sugars in black garlic depends on the variety, conditions and time of storage, pre-treatment [96], but above all on the conditions of the heat treatment process and can vary in wide ranges, depending on the temperature, humidity, or processing time [76; 77; 80; 81]. The content of reducing in black garlic depends mainly on two factors: decomposition of polysaccharides and consumption of reducing sugars in the Maillard reactions occurring during heat treatment of garlic [70]. Heat treatment at different temperatures results in a different tendency of changes in the sugar content [71; 74]. In general, the content of these compounds constantly increases with an increasing temperature during the entire process conducted in the 60-70 \({}^{\circ}\)C range, which is explained by a higher rate of sugar production from the hydrolytic decomposition of polysaccharides rather than by consumption of sugars in the Maillard reactions under these thermal conditions [70]. When heat treatment of black garlic is carried out in higher temperature ranges (80-90 \({}^{\circ}\)C),a similar increasing tendency is observed only at the early stage of processing. This is associated with a greater consumption of reducing sugars in the Maillard reactions, whose rate is increasing rapidly in these temperature ranges. Thus, heat treatment carried out at high temperatures (90 \({}^{\circ}\)C) reduces the content of reducing sugars. The second key factor determining the increase in the content of free reducing sugars in black garlic is the relative humidity present during its processing. According to the literature, high relative humidity is accompanied by an intensive increase in the content of reducing sugars derived from hydrolysis of polysaccharides at high temperatures [8]. In addition, high humidity slows down the rate of the Maillard reaction and, thus, increases the sugar content [8,97]. According to this study, the content of soluble solids was consistent with the content of reducing sugars and amounted to an average of 36.52 \(\pm\) 1.30 \({}^{\circ}\)Brix in white garlic (total for G and EG), while in organic garlic (EG) it was significantly (\(p\)!