*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

118 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **13,02 ± 0,89** Palmitoleic acid **0,94 ± 0,20** Stearic acid **2,30 ± 0,45** Oleic acid **72,30 ± 1,73**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

*Comment:* **fruity medium, with read sensations of artichoke and almond. Balanced in flavors, with hints of bitter and spicy medium intensity. Medium fluidity.**

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

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

Linoleic acid (ǚ6) **9,36 ± 0,99** Linolenic acid (ǚ3) **0,76 ± 0,05** Arachic acid **0,29 ± 0,05** Eicosenoic acid **0,02 ± 0,01** Behenic acid **0,08 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **182 - 206 177 - 177 208 - 208 214 - 214 126 - 144 150 - 157** 

1 - Carocci Buzi C. In: *Annali Istituto Sperimentale per l'Olivicoltura e l'Oleificio*, Ed. Bracco Imperia (1965), pp. 1-31.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **150 - 150 143 - 143 166 - 177 154 - 210 185 - 185** 

2 - Muzzalupo I., Lombardo N., Salimonti A., *et al. Adv. Hort. Sci*. (2008), 22(2): pp. 142-148.

*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 **0,03 ± 0,00** 

Unsat./satured **5,40 ± 0,53** ǚ6/ǚ3 **12,42 ± 2,18**

> Blade length (cm): **medium (6,18 ± 0,45)** Blade width (cm): **broad (1,62 ± 0,16)** Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **long (5,04 ± 1,72)** Number of flowers: **high (32,78 ± 1,55)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **high (4,19 ± 0,59)**  Shape (length/width): **ovoid**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **truncate**  Niplle: **tenuous** Lenticels: **many and small** 

*Pit characters*  Weight of 100 pits (g): **high (0,64 ± 0,12)** Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **symmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **rugose**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Fosco "** *(synonymy: Carbonella, Morellino, Morello, Nostrale, Oliva Tonda, etc.)* 

Innocenzo Muzzalupo 121

Areal distribution or origin area: **Lazio** Flesh/pit weight ratio: **medium (5,00 ± 0,15)**  Oil content (%): **medium (48,31 ± 1,23)**

*Morphological characters* 

Blade length (cm): **medium (5,74 ± 0,49)**  Blade width (cm): **medium (1,37 ± 0,11)**  Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **long (3,86 ± 0,71)**  Number of flowers: **medium (24,59 ± 2,31)** 

Fresh weight of 100 fruits (g): **low (1,62 ± 0,03)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **low (0,29 ± 0,01)** 

Position of maximum transverse diameter:

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

Lenticels: **many and small** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

*Pit characters* 

Mucron: **absent** 

**central**  Apex: **rounded**  Base: **rounded**  Surface: **smooth** 

Purpose: **oil**

*Tree characters* 

*Leaf characters*

*Fruit characters*

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

Vigour: **medium-strong**  Growth habit: **spreading**  Canopy-density: **medium** 

*Inflorescence characters*

*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 - Pannelli G., Alfei B., D' Ambrosio A., *et al.* In: *Varietà di olivo in Umbria*, Ed. Pliniana (2000), pp.79-84.

2 - Muzzalupo I., Lombardo N., Salimonti A., *et al. Adv. Hort. Sci*. (2008), 22(2): pp. 142-148.
