## 3 Results and Discussion
According to the literature, the carbohydrate content of fresh garlic can be from 22% to 26% of fresh weight or up to 77% of dry weight. These carbohydrates are \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Sample** & **G** & **EG** & **BG** & **EBG** \\ \hline Dry matter (\%) & 32.13 \(\pm\) 0.99 \({}^{\text{a}}\) & 38.21 \(\pm\) 1.06 \({}^{\text{b}}\) & 52.41 \(\pm\) 0.92 \({}^{\text{c}}\) & 60.46 \(\pm\) 1.96 \({}^{\text{d}}\) \\ \hline pH & 6.20 \(\pm\) 0.03 \({}^{\text{c}}\) & 6.32 \(\pm\) 0.07 \({}^{\text{d}}\) & 3.95 \(\pm\) 0.03 \({}^{\text{b}}\) & 3.43 \(\pm\) 0.05 \({}^{\text{a}}\) \\ \hline \({}^{\text{c}}\)Brix & 35.60 \(\pm\) 0.20 \({}^{\text{a}}\) & 37.43 \(\pm\) 0.25 \({}^{\text{b}}\) & 45.43 \(\pm\) 0.47 \({}^{\text{c}}\) & 52.10 \(\pm\) 0.20 \({}^{\text{d}}\) \\ \hline Fructose g/100 g d.m. & 9.36 \(\pm\) 0.13 \({}^{\text{a}}\) & 10.26 \(\pm\) 0.14 \({}^{\text{a}}\) & 31.05 \(\pm\) 1.34 \({}^{\text{b}}\) & 36.09 \(\pm\) 0.31 \({}^{\text{c}}\) \\ \hline Glucose g/100 g d.m. & 2.12 \(\pm\) 0.05 \({}^{\text{a}}\) & 2.44 \(\pm\) 0.02 \({}^{\text{a}}\) & 4.84 \(\pm\) 0.28 \({}^{\text{b}}\) & 5.95 \(\pm\) 0.75 \({}^{\text{c}}\) \\ \hline Sucrose g/100 g d.m. & 0.02 \(\pm\) 0.00 \({}^{\text{a}}\) & 0.32 \(\pm\) 0.01 \({}^{\text{b}}\) & 3.11 \(\pm\) 0.12 \({}^{\text{d}}\) & 2.93 \(\pm\) 0.04 \({}^{\text{c}}\) \\ \hline Total reducing sugars g/100 g d.m. & 11.50 \(\pm\) 0.15 \({}^{\text{a}}\) & 13.02 \(\pm\) 0.15 \({}^{\text{b}}\) & 39.00 \(\pm\) 1.17 \({}^{\text{c}}\) & 45.00 \(\pm\) 0.47 \({}^{\text{d}}\) \\ \hline \hline \end{tabular} Values are means \(\pm\) standard deviation (n = 3). \({}^{\text{a}}\)—different letters in the same line are significantly different (Duncan’s test, \(p<0.05\)). \({}^{\text{c}}\)—conventional white garlic; EG—organic white garlic; BG—conventional black garlic; EBG—organic black garlic.  
\end{table} 
Table 1: Physicochemical characterization of white and black garlic from conventional and organic cultivation. mainly polysaccharides and oligo-and monosaccharides in a small amount [7]. During heat treatment applied in the production of black garlic, polysaccharides are gradually broken down to oligosaccharides, disaccharides and, above all, to monosaccharides, mainly glucose and fructose, due to thermal and enzymatic degradation catalysed by fructan EXO-hydrolase present in garlic [8; 74; 75; 76]. Of the reducing sugars identified in these studies, the largest changes were found for fructose. The average content of this sugar in white garlic samples did not differ for G and EG (9.81 \(\pm\) 0.64 g/100 g d.m. ), while in black garlic it was approx. 3.4-fold higher (it averaged 33.57 \(\pm\) 3.56 g/100 g d.m. ), with the highest fructose content (_p_ < 0.05) found in organic black garlic EBG (36.09 \(\pm\) 0.31 mg/100 g d.m.). The obtained data are similar to the results of the studies done by other authors [67; 79], who showed a more than five-fold increase in the amount of this sugar in black garlic. The authors explain the dynamics of these changes by the decomposition of fructose present in fresh, unprocessed garlic, the amount of which decreases dramatically (by 84.79%) during the ripening process of garlic, as a result of the enzymatic decomposition of fructan under the influence of hydrolase into glucose and fructose [67]. Others showed a gradual decrease in the content of polysaccharides by approx. 69% [71] during the heat treatment process of black garlic. In our study, a similar trend of changes was found in the glucose content. White garlic from conventional cultivation (G) did not differ from organic garlic (EG) (_p_ < 0.05) in terms of the content of this compound (on average 2.28 \(\pm\) 0.23 g/100 g), while the heat treatment processes applied resulted in an approximately more than 1.5-fold increase in the glucose content of black garlic (5.39 \(\pm\) 0.79 g/100 g on average in BG and EBG), with its highest (5.95 \(\pm\) 0.75 g/100 g d.m.) content in EBG.