Abstract

The study was carried out to determine the effects of kaolin application on fruit development and fruit quality of 'Hayward' kiwifruit (Actinidia deliciosa A. Chev.) between the years of 2014 and 2015 in the research and the experimentation area of Recep Tayyip Erdoğan University, Faculty of Agriculture and Natural Sciences, Department of Horticulture. For this purpose, 3% of kaolin application was made twice at monthly intervals from the period of the small fruits. After the application, fruit width and length measurements were made in the labeled fruit of the four chosen directions of the tree in 15 days intervals until the harvest time. Furthermore, the effects of kaolin treatments on fruit firmness (N), titratable acidity amount (%), soluble solids (%), juice content (%) and leaf area were also determined. At the end of the trial, the effect of 3% of kaolin applications on fruit development and quality of 'Hayward' kiwifruit varieties is not statistically significant, however, it was detected that it provides a significant increase in fruit development.

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