Abstract
AbstractThe 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 3 kGy of gamma irradiation at a dose rate of 669 Gy h−1. Irradiated and unirradiated fruits were processed with NaOH solution (11 g l−1) for 3 or 6 h and washed once per day for 3 days. The fruits were then immersed in brine (56 g l−1 sodium chloride) and stored for 12 months at room temperature. Dissolved organic and inorganic solids, Na+, K+ and Ca2+ contents, pH and electrical conductivity values were determined in the debittering solutions (lye, rinse and washing waters) and brines. Gamma irradiation significantly (p < 0.05) 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 3 h. 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 6 h. Gamma irradiation with NaOH treatment for 3 h decreased the concentration of Ca2+ in the debittering solutions, whereas irradiation and treatment with NaOH solution for 6 h increased its concentration.© 2003 Society of Chemical Industry
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