Analytical Parameters of Table Olives
The pH of the olives was directly measured by a pH-meter (WTW 330 Germany) (Anonymous, 2015). Titratable acidity and NaCl % content were tested according to standard AOAC (Anonymous, 1990). Reducing sugar were tested with Mohr method (Irmak,2015). Analitical parameters were measured in raw material and at the and of the fermentation.