*Morphological characters*

## *Tree characters*  Vigour: **strong**  Growth habit: **spreading**  Canopy-density: **dense**

### *Leaf characters*

*Biochemical Characters*

284 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **7,40 ± 0,28** Palmitoleic acid **2,61 ± 0,22** Stearic acid **1,89 ± 0,45** Oleic acid **79,69 ± 0,35**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

**bitter. Medium fluidity.**

*Molecular Markers* 

**References:** 

Napoli, (2000).

*Comment:* **fruity medium, with read sensations of artichoke, almond and grass. Balanced taste sensation with medium spicy and** 

*Table 2.* Microsatellites (SSR) *loci* analyzed.

Linoleic acid (ǚ6) **4,79 ± 1,33** Linolenic acid (ǚ3) **0,79 ± 0,01** Arachic acid **0,27 ± 0,05** Eicosenoic acid **0,01 ± 0,01** Behenic acid **0,08 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 198 181 - 181 212 - 214 214 - 224 124 - 144 136 - 136** 

1 - Pugliano G., Flaminio G., Pugliano M.L., *et al.* In: *La risorsa genetica dell'olivo in Campania,* SE. S.I.R.C.A. Ed.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **150 - 150 143 - 143 164 - 177 161 - 182 213 - 220** 

2 - Muzzalupo I., Stefanizzi F., Perri E. *HortScience* (2009), 44: pp. 582-588.

For each *locus* the allele size (expressed in base pairs) is reported.

*Table 1.* Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.

Lignoceric acid **0,04 ± 0,02** 

Unsat./satured **9,26 ± 0,08** ǚ6/ǚ3 **6,04 ± 1,57**

> Blade length (cm): **medium (5,90 ± 0,36)**  Blade width (cm): **medium (1,33 ± 0,10)**  Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (3,27 ± 1,09)**  Number of flowers: **low (17,74 ± 0,28)** 

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,48 ± 0,47)** Shape (length/width): **ovoid**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **truncate**  Niplle: **absent** Lenticels: **many and small** 

#### *Pit characters*

Weight of 100 pits (g): **medium (0,37 ± 0,07)**  Shape (length/width): **elliptic**  Mucron: **obvious**  Symmetry: **asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **smooth**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Piantone di Falerone "** *(synonymy: Piantone)* 

Innocenzo Muzzalupo 287

Areal distribution or origin area: **Marche** Flesh/pit weight ratio: **medium (5,35 ± 0,25)**  Oil content (%): **medium (46,75 ± 1,14)**

*Morphological characters* 

Purpose: **oil**

*Tree characters*  Vigour: **medium** 

*Leaf characters*

*Fruit characters*

**central**  Apex: **rounded**  Base: **truncate**  Niplle: **absent**

*Inflorescence characters*

Shape (length/width): **ovoid**  Symmetry: **slightly asymmetric** 

Lenticels: **many and small** 

Shape (length/width): **elliptic** 

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious** 

**towards apex**  Apex: **rounded**  Base: **pointed**  Surface: **smooth** 

Growth habit: **spreading-erect**  Canopy-density: **medium-dense** 

Blade length (cm): **short (4,16 ± 0,33)** Blade width (cm): **narrow (0,99 ± 0,08)** Shape (length/width): **elliptic—lanceolate** 

Number of flowers: **low (15,91 ± 0,87)**

Inflorescence length (cm): **medium (2,54 ± 0,78)**

Fresh weight of 100 fruits (g): **medium (2,42 ± 0,48)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,36 ± 0,04)**

Position of maximum transverse diameter:

*Table 1.* Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.


### *Organoleptic oil values*

Sensory Analysis (*Panel test*)

*Comment:* **fruity medium - light, with hints of almond and read sensations of grass and artichoke. Balanced taste sensation with a medium bitter and spicy. Medium fluidity.**

## *Molecular Markers*

*Table 2.* Microsatellites (SSR) *loci* analyzed.

For each *locus* the allele size (expressed in base pairs) is reported.


#### **References:**

1 - Cimato A., Cantini C., Sani G., In: *L'olivo in Toscana: il germoplasma autoctono*, Ed. ARSIA (2001).

2 - Various authors. In: *Catalogo Nazionale delle Varietà di Olivo*, University of Bari (in press), ISBN 978-88-88793- 97-9.
