. 2017 Nov 8;8:2209. doi: 10.3389/fmicb.2017.02209

Table 2.

Physicochemical characteristics of the diverse treatments at the end of the fermentation process (138 days).

Treatment	Texture (kN/100 g)	Glucose (g/l)	Sucrose (g/l)	Fructose (g/l)	Mannitol (g/l)	Total sugars (g/l)	Acetic acid (g/l)	Lactic acid (g/l)	Citric acid (g/l)	Ethanol (g/l)
CA-C	9.80 (0.24)^d	0.11 (0.01)^a	0.00 (0.00)^a	0.31 (0.00)^a,b	0.02 (0.01)^a	0.44 (0.03)^a	4.23 (0.01)^b	7.84 (0.82)^b	0.16 (0.00)^b	1.91 (0.09)^b,c
CA-H	8.31 (0.02)^c	0.16 (0.02)^a	0.00 (0.00)^a	0.26 (0.02)^a	0.02 (0.00)^a	0.43 (0.02)^a	3.99 (0.16)^b	10.08 (0.62)^b	0.00 (0.00)^a	1.27 (0.20)^b
FG-C	7.73 (0.17)^b,c	13.26 (0.16)^e	1.16 (0.13)^c	1.81 (0.14)^d	1.95 (0.36)^b	18.17 (0.20)^d	0.07 (0.05)^a	0.11 (0.05)^a	0.14 (0.01)^b	12.06 (0.36)^a
FG-H	6.26 (1.17)^a	5.54 (0.29)^d	0.14 (0.02)^b	0.43 (0.03)^b	2.45 (0.12)^c	8.57 (0.43)^c	0.08 (0.02)^a	0.18 (0.04)^a	0.15 (0.05)^b	11.62 (0.31)^a
TA-C	6.77 (0.60)^a,b	2.53 (0.10)^b	0.12 (0.02)^a,b	0.37 (0.00)^a,b	1.68 (0.01)^b	4.71 (0.09)^b	0.00 (0.00)^a	0.27 (0.05)^a	0.19 (0.01)^b	11.49 (0.33)^a
TA-H	6.54 (0.49)^a,b	3.93 (0.09)^c	0.01 (0.01)^a,b	0.07 (0.03)^c	0.29 (0.02)^a	4.31 (0.08)^b	1.07 (0.38)^c	10.19 (2.55)^b	0.15 (0.02)^b	2.33 (0.67)^c

Standard deviation from duplicate measurements in parentheses. Values followed by different superscript letters, within the same column, are statistically different (p ≤ 0.05) according to LSD post hoc comparison test. CA-C, cured control; CA-H, heat-shocked cured olives; FG-C, refrigerated fresh green control; FG-H, heat-shocked refrigerated fresh green olives; TA-C, control of traditional olives; and TA-H, heat-shocked traditional olives. All treatments were applied to the Aloreña de Malaga cultivar.