**" Pisciottana "**

*(synonymy: Ogliastrina, Olivo dell'ascea.)* 

Areal distribution or origin area: **Campania** Flesh/pit weight ratio: **medium (6,83 ± 1,47)**  Oil content (%): **medium (40,12 ± 0,85)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

294 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **13,81 ± 0,24** Palmitoleic acid **1,19 ± 0,01** Stearic acid **1,62 ± 0,08** Oleic acid **70,76 ± 0,31**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

**intensity, medium fluidity.**

*Molecular Markers* 

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

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

**References:** 

97-9.

*Comment:* **fruity medium - light, with hints of artichoke and almond. Balanced in flavours, with hints of bitter and spicy medium –light** 

Linoleic acid (ǚ6) **10,27 ± 0,04** Linolenic acid (ǚ3) **0,31 ± 0,01** Arachic acid **0,48 ± 0,26** Eicosenoic acid **0,38 ± 0,02** Behenic acid **0,11 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **182 - 206 181 - 185 214 - 222 214 - 214 126 - 130 150 - 157** 

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

*UDO01 UDO03 UDO12 UDO28 UDO39*  **150 - 150 143 - 143 177 - 193 154 - 182 205 - 205** 

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 **0,05 ± 0,00** 

Unsat./satured **5,28 ± 0,02** ǚ6/ǚ3 **33,66 ± 0,68**

> Blade length (cm): **medium (6,67 ± 0,54)** Blade width (cm): **medium (1,68 ± 0,16)** Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (3,12 ± 1,35)** Number of flowers: **low (13,39 ± 0,29)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **low (1,83 ± 0,31)** Shape (length/width): **ovoid**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **truncate**  Niplle: **tenuous** Lenticels: **many and small** 

*Pit characters*  Weight of 100 pits (g): **low (0,29 ± 0,06)** Shape (length/width): **elliptic**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **pointed**  Surface: **rugose** 

Number of grooves: **medium** 

#### *Fatty Acid Composition*

**" Pizz'è carroga "**

Innocenzo Muzzalupo 297

Areal distribution or origin area: **Sardegna** Flesh/pit weight ratio: **medium (7,24 ± 0,35)**  Oil content (%): **medium (46,53 ± 1,18)**

*Morphological characters* 

Blade length (cm): **medium (5,17 ± 0,51)**  Blade width (cm): **medium (1,24 ± 0,16)**  Shape (length/width): **elliptic—lanceolate** 

Inflorescence length (cm): **short (2,18 ± 0,97)**  Number of flowers: **low (12,68 ± 2,59)** 

Fresh weight of 100 fruits (g): **high (5,86 ± 0,59)** 

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,63 ± 0,16)** 

Position of maximum transverse diameter:

Purpose: **dual purpose**

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

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

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

Lenticels: **many and small** 

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

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious**  Symmetry: **asymmetric** 

**central**  Apex: **pointed**  Base: **pointed**  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-high, with good sensation of grass, artichoke and almond. Balanced in flavours, with hints of bitter and spicy medium intensity. 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 - Various authors. In: *Catalogo Nazionale delle Varietà di Olivo* . University of Bari (in press), ISBN 978-88-88793- 97-9.

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