*Morphological characters*

## *Tree characters*  Vigour: **medium-weak**  Growth habit: **spreading**  Canopy-density: **medium**

#### *Leaf characters*

*Biochemical Characters*

246 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **14,55 ± 0,11** Palmitoleic acid **3,05 ± 0,07** Stearic acid **1,61 ± 0,18** Oleic acid **66,18 ± 0,56**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**-high fluidity.**

**References:** 

97-9.

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

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

Linoleic acid (ǚ6) **10,35 ± 0,87** Linolenic acid (ǚ3) **0,78 ± 0,04** Arachic acid **0,25 ± 0,08** Eicosenoic acid **0,18 ± 0,21** Behenic acid **0,07 ± 0,04**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **172 - 198 177 - 181 212 - 212 212 - 212 126 - 144 150 - 157** 

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

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 135 - 135 166 - 166 161 - 210 185 - 185** 

1 - Preziosi P., Tini M. In: *Acta Horticulturae*, (1990), 286 pp. 85-88.

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 **0,09 ± 0,09** 

Unsat./satured **4,92 ± 0,31** ǚ6/ǚ3 **13,28 ± 0,46**

> Blade length (cm): **medium (5,97 ± 0,49)** Blade width (cm): **medium (1,27 ± 0,12)** Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **long (3,71 ± 0,67)** Number of flowers: **medium (18,25 ± 1,58)**

*Fruit characters* Fresh weight of 100 fruits (g): **medium (2,73 ± 0,62)** Shape (length/width): **spherical**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **truncate**  Niplle: **absent** Lenticels: **many and small** 

*Pit characters*  Weight of 100 pits (g): **medium (0,38 ± 0,03)** Shape (length/width): **spherical**  Mucron: **tenuous**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Surface: **rugose**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Olivastro di Bucchianico "** *(synonymy: Olivastro)* 

Innocenzo Muzzalupo 249

Areal distribution or origin area: **Abruzzo** Flesh/pit weight ratio: **medium (7,39 ± 0,12)** 

*Morphological characters* 

Oil content (%): **high (53,11 ± 1,75)**

Blade length (cm): **short (4,37 ± 0,43)** Blade width (cm): **medium (1,23 ± 0,15)**

Inflorescence length (cm): **long (3,55 ± 0,59)** Number of flowers: **medium (18,63± 0,34)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,30 ± 0,03)**

Position of maximum transverse diameter:

Fresh weight of 100 fruits (g): **medium (2,48 ± 0,37)**

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

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

*Inflorescence characters*

Symmetry: **symmetric** 

Lenticels: **many and small** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious** 

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

Purpose: **oil**

*Tree characters*  Vigour: **medium-weak**  Growth habit: **erect**  Canopy-density: **medium** 

*Leaf characters*

*Fruit characters*

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

*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-high, with hints of almond and read sensations of grass and artichoke. Balanced taste sensation with a medium-high bitter and spicy. Medium-high 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.
