Abstract
The effect of gamma irradiation and sodium hydroxide (NaOH) treatment on the debittering of olive (Olea europaea, var Surrany) fruits was investigated. Fruits were treated with 1, 2 or 3βkGy of gamma irradiation at a dose rate of 669βGyβh^β1^. Irradiated and unirradiated fruits were processed with NaOH solution (11βgβl^β1^) for 3 or 6βh and washed once per day for 3 days. The fruits were then immersed in brine (56βgβl^β1^ sodium chloride) and stored for 12 months at room temperature. Dissolved organic and inorganic solids, Na^+^, K^+^ and Ca^2+^ contents, pH and electrical conductivity values were determined in the debittering solutions (lye, rinse and washing waters) and brines. Gamma irradiation significantly (pβ<β0.05) increased the dissolved organic and inorganic solids and the Na^+^ and K^+^ concentrations in the debittering solutions when the fruits were treated with NaOH for 3βh. On the other hand, gamma irradiation had no significant effect on these parameters, except for an increase in K^+^ concentration, when using NaOH solution for 6βh. Gamma irradiation with NaOH treatment for 3βh decreased the concentration of Ca^2+^ in the debittering solutions, whereas irradiation and treatment with NaOH solution for 6βh increased its concentration.
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