*Morphological characters*

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

*Biochemical Characters*

182 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **12,00 ± 1,20** Palmitoleic acid **0,98 ± 0,13** Stearic acid **2,39 ± 0,77** Oleic acid **71,76 ± 0,25**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

97-9.

**idity.**

*Comment:* **medium fruity, with good sensation of almond and aromatic herbs, less grass and artichoke. Balanced taste sensation, with bitter and spicy medium. Medium-high flu-**

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

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

Linoleic acid (ǚ6) **10,33 ± 0,51** Linolenic acid (ǚ3) **0,74 ± 0,05** Arachic acid **0,48 ± 0,05** Eicosenoic acid **0,21 ± 0,02** Behenic acid **0,08 ± 0,00**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 198 181 - 181 208 - 218 210 - 218 130 - 130 159 - 159** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **159 - 159 150 - 150 166 - 182 182 - 205 200 - 220** 

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-

*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 **5,77 ± 0,21** ǚ6/ǚ3 **13,90 ± 1,67**

> *Leaf characters* Blade length (cm): **medium (6,60 ± 0,58)**

Blade width (cm): **broad (1,55 ± 0,15)** Shape (length/width): **elliptic-lanceolate** 

#### *Inflorescence characters*

Inflorescence length (cm): **long (4,04 ± 1,39)** Number of flowers: **medium (20,94 ± 3,07)**

*Fruit characters* Fresh weight of 100 fruits (g): **low (1,35± 0,05)** Shape (length/width): **ovoid**  Symmetry: **asymmetric**  Position of maximum transverse diameter: **central**  Apex: **pointed**  Base: **rounded**  Niplle: **absent** Lenticels: **many and small** 

*Pit characters*  Weight of 100 pits (g): **low (0,21 ± 0,02)** Shape (length/width): **elliptic**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **pointed**  Base: **pointed**  Surface: **smooth**  Number of grooves: **high** 

### *Fatty Acid Composition*

**" Mignolo "** *(synonymy: Gremignolo, Mignola, Minuto, Prugnolo, etc.)* 

Innocenzo Muzzalupo 185

Areal distribution or origin area: **Toscana** Flesh/pit weight ratio: **low (2,67 ± 0,98)**  Oil content (%): **medium (44,17 ± 0,71)**

*Morphological characters* 

Blade length (cm): **medium (5,69 ± 0,75)**  Blade width (cm): **medium (1,41 ± 0,21)**  Shape (length/width): **elliptic lanceolate** 

Inflorescence length (cm): **long (3,98 ± 0,68)**  Number of flowers: **medium (19,04 ± 1,19)**

Fresh weight of 100 fruits (g): **medium (2,06± 0,85)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,55 ± 0,09)** 

Position of maximum transverse diameter:

Purpose: **oil**

*Tree characters*  Vigour: **strong** 

*Leaf characters*

*Fruit characters*

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

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

*Inflorescence characters*

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

Lenticels: **many and large** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **low** 

*Pit characters* 

Mucron: **obvious** 

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

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

## *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., Santinelli A. In: *Varietà di olivo nelle Marche. ASSAM* (2001), pp. 65-68.

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