Changes of Washing Water during Debittering and the Brine during Storage of Irradiated Olive Fruits (<i>Olea europea</i>. L.)

M. Al-Bachir

doi:10.3989/gya.2001.v52.i5.372

Changes of Washing Water during Debittering and the Brine during Storage of Irradiated Olive Fruits (Olea europea. L.)

Authors

M. Al-Bachir Radiation Technology Department, Atomic Energy Commisson of Syria

DOI:

https://doi.org/10.3989/gya.2001.v52.i5.372

Keywords:

Debittering, Gamma irradiation, Olive fruit, Storage, Washing water

Abstract

Olive fruits (Olea europea. var. Surrany) treated with 0, 1, 2 and 3 kGy of gamma irradiation were debittered in distilled water for 8 days and stored in brine for 12 months at room temperature. Total dissolved and inorganic dissolved solids, Na, K, Ca, electric conductivity (EC) and pH values were evaluated in washing wastewater (daily), and in brine (after 6 and 12 months). The results showed that gamma irradiation increased the total and inorganic dissolved solids, Na and K in washing wastewater, and in brine throughout debittering and storage periods. Also, gamma irradiation had an effect on EC and pH values of washing wastewater and brine.

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Published

2001-10-30

How to Cite

Al-Bachir M. Changes of Washing Water during Debittering and the Brine during Storage of Irradiated Olive Fruits (Olea europea. L.). Grasas aceites [Internet]. 2001Oct.30 [cited 2025May2];52(5):305-10. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/372

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Issue

Vol. 52 No. 5 (2001)

Section

Research

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