[en] The mate (Ilex paraguariensis), a native species from South America, is mainly consumed as typical beverage called chimarrao and terere. An important problem that has been afflicting this product since a long time is its natural fungal contamination responsible to affect its physical, health and nutritional qualities. In order to improve this product quality, radiation processing can be effective in reducing pathogens levels, with minimal nutritional and sensory changes. The aim of this study was to evaluate the effectiveness of gamma radiation from ⁶⁰Co at doses 0, 3, 5, 7 and 10kGy in reducing fungal contamination in mate, as well as analyze its nutritional and sensory characteristics. The following methodologies were applied: analysis of yeast and mold, total phenolic compounds analysis, antioxidant analysis, quantification of phenolic compounds and xanthines by liquid chromatography and sensory analysis. Microbiological analysis showed a decreasing molds and yeasts growth with increasing radiation doses. Regardless of the radiation dose applied there were no decrease of total phenolic compounds in both infusions. Chimarrao samples irradiated with 7 and 10kGy showed a decrease in the DPPH radical-scavenger activity, nevertheless for terere samples, there were no significant difference. Chimarrao chromatographic profile did not show a variation on xanthines quantification, however a 10kGy radiation dose caused a change to phenolic compounds quantitative profile. Terere samples did not show any significant difference to any analyzed compounds. Sensory analysis did not exhibit a significant difference between irradiated and non irradiated chimarrao samples, as well as between irradiated and non irradiated terere samples. It could be concluded that gamma radiation processing of mate may be a feasible alternative to industry, since there was a reduction on fungal contamination, without changes in sensory qualities and with minimum alterations in quantitative and qualitative profile of bioactive compounds. (author)