Effects of Foliar Application of Kaolin on some Qualitative and Quantitative Fruit Features of Four Varieties of Olive

In order to prevent the shrinkage of olive fruit and maintain its fresh being، and also to increase the oil content and dry matter، the effect of kaolin at three levels of application (0، 2. 5% and 5%) on four varieties of olive (Mission، Conservolea، Keillet، Blady) was evaluated within a period of four months، in Ahwaz، the tests being repated in 3 replicates. Results revealed significant effects of kaolin on fruit size، flesh/stone (wet weight)، flesh/ stone (dry weight) and oil contentof the fruit. Kaolin did not significantly affect oil content in wet matter. The highest fruit size، flesh/ stone (dry weight) belonged to 2. 5% kaolin while the lowest was related to control. Highest vs. lowest wet weights of flesh/ stone were attributed to 5% kaolin vs. control، respectively. In contrast، a maximum of oil content went to control، while a minimum belonging to 2. 5% treatment.