Table 2.

Physical and microbiological parameters ¹ of starting materials (table olives).

Table Olives	Physical Parameters
	Color					Firmness
	L* 2	a* 2	b* 2	C* 2	h* 2	Peel break force (N)
Salted	46.3 ± 1.4 a	3.8 ± 0.6 a	24.6 ± 2.1 a	24.9 ± 2.1 a	81.1 ± 1.2 a	5.4 ± 1.4 a
Desalted	33.9 ± 1.4 b	2.8 ± 0.4 b	16.2 ± 2.1 b	16.5 ± 2.1 b	80.2 ± 1.2 b	5.8 ± 1.8 a
	Microbiological Parameters
	TVC log10 CFU/g		LAB log10 CFU/g		Yeasts log10 CFU/g
Salted	7.1 ± 0.1 a		6.8 ± 0.3 a		5.0 ± 0.1 a
Desalted	7.1 ± 0.3 a		6.6 ± 0.0 a		5.4 ± 0.1 b

¹ Results are given as the mean value ± SD (n = 3; n = 30 for color; n = 10 for firmness). Values within the same column bearing different lowercase letters as superscripts are statistically different (p < 0.05); ² L*, a*, b* = CIE rectangular coordinates (lightness, coordinate red/green, coordinate yellow/blue, respectively). ${\mathrm{C}}^{*}=\sqrt{{\left({\mathrm{a}}^{*}\right)}^2+{\left({\mathrm{b}}^{*}\right)}^2}$, ${\mathrm{h}}^{*}={\tan }^{-1}\left(\frac{{\mathrm{b}}^{*}}{{\mathrm{a}}^{*}}\right)$.