Esmaeil Khaleghi; Kazem Arzani; Norollah Moallemi; Mohsen Barzegar
Abstract
The effect of Kaolin on fruit and oil of olive cv. `Zard’ was evaluated in a commercial orchard in Fasacity, Fars Province. Mature olive trees cv. `Zard’ were sprayed with 0, 3 and 6% kaolin after 60 days, 60and 90 days and 60, 90, 120 days after full bloom. Results showed that kaolin concentration ...
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The effect of Kaolin on fruit and oil of olive cv. `Zard’ was evaluated in a commercial orchard in Fasacity, Fars Province. Mature olive trees cv. `Zard’ were sprayed with 0, 3 and 6% kaolin after 60 days, 60and 90 days and 60, 90, 120 days after full bloom. Results showed that kaolin concentration and sprayingtime had not significant effects on physicochemical parameters but they had significant effects on freefatty acids composition. linoleic acid (14.49 percent) and linolenic acid (1.02%) were lowest in the thirdlevel of spraying time. Amount of oleic acid, monounsaturated fatty acids to polyunsaturated fatty acids,oleic acid to linoleic acid were higher in oil extracted from trees treated with 3 or 6% kaolin than theuntreated trees. Also, oleic acid to linoleic acid (4.65%), monounsaturated fatty acids to polyunsaturatedfatty acids (4.2%) were the highest in 6% kaolin with thrice spraying treatment (6% kaolin × thricespraying) while linolenic acid, palmitic acid, linoleic acid were the lowest in 6% kaolin × thrice spraying.Therefore this study showed fatty acids composition was improved by kaolin spraying.