Document Type : Research Paper


1 Assistant Professor, Department of Horticultural Science, Shahid Chamran University, Ahwaz, Iran

2 Professor of Physiology and Fruit Trees Breeding, Department of Horticultural Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran

3 Professor, Department of Horticultural Science, Faculty of Agriculture, Shahid Chamran University, Ahwaz, Iran

4 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran


The effect of Kaolin on fruit and oil of olive cv. `Zard’ was evaluated in a commercial orchard in Fasa
city, Fars Province. Mature olive trees cv. `Zard’ were sprayed with 0, 3 and 6% kaolin after 60 days, 60
and 90 days and 60, 90, 120 days after full bloom. Results showed that kaolin concentration and spraying
time had not significant effects on physicochemical parameters but they had significant effects on free
fatty acids composition. linoleic acid (14.49 percent) and linolenic acid (1.02%) were lowest in the third
level 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 the
untreated trees. Also, oleic acid to linoleic acid (4.65%), monounsaturated fatty acids to polyunsaturated
fatty acids (4.2%) were the highest in 6% kaolin with thrice spraying treatment (6% kaolin × thrice
spraying) 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.


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