*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

404 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **11,02 ± 0,56** Palmitoleic acid **1,17 ± 0,12** Stearic acid **1,51 ± 0,14** Oleic acid **8,24 ± 1,27**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**fluidity.**

**References:** 

Ist. Sper. Olivic. (2004), pp. 97-100.

*Comment:* **fruity medium, with hints of almond and grass, read sensations of soft fruits. Balanced taste sensation with a medium-high bitter and spicy. Medium-high** 

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

Linoleic acid (ǚ6) **3,53 ± 0,70** Linolenic acid (ǚ3) **0,76 ± 0,02** Arachic acid **0,32 ± 0,12** Eicosenoic acid **0,17 ± 0,26** Behenic acid **0,09 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **172 - 198 177 - 181 218 - 218 210 - 214 124 - 144 150 - 159** 

1 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Contributo alla caratterizzazione del germoplasma olivicolo pugliese*,

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 143 - 143 177 - 177 161 - 182 164 - 164** 

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 ± 0,03** 

Unsat./satured **6,74 ± 0,30** ǚ6/ǚ3 **4,63 ± 0,78**

> Blade length (cm): **medium (5,52 ± 0,44)** Blade width (cm): **medium (1,40 ± 0,19)** Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,72 ± 0,11)** Number of flowers: **low (15,73 ± 2,57)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (3,72 ± 0,29)** Shape (length/width): **spherical**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Niplle: **absent**  Lenticels: **few and large** 

*Pit characters*  Weight of 100 pits (g): **high (0,54 ± 0,05)** Shape (length/width): **ovoid**  Mucron: **abvious**  Symmetry: **symmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **smooth**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Vaddara "** *(synonymy: Agghiarica, Gaddarica, Gallarichi, Vaddarica, etc.)* 

Innocenzo Muzzalupo 407

Areal distribution or origin area: **Sicilia** Flesh/pit weight ratio: **medium (5,42 ± 1,11)**  Oil content (%): **medium (40,84 ± 2,84)**

*Morphological characters* 

Blade length (cm): **medium (5,02 ± 1,06)** Blade width (cm): **medium (1,31 ± 0,25)**

Inflorescence length (cm): **short (2,14 ± 0,49)** Number of flowers: **medium (19,44 ± 3,18)**

Fresh weight of 100 fruits (g): **medium (3,37 ± 0,54)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,53 ± 0,09)**

Position of maximum transverse diameter:

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

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

Lenticels: **many and large** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **low** 

*Inflorescence characters*

Purpose: **table**

*Tree characters* 

*Leaf characters*

*Fruit characters*

**towards base**  Apex: **pointed**  Base: **truncate** Niplle: **tenuous** 

*Pit characters* 

Mucron: **obvious** 

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

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

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


Sensory Analysis (*Panel test*)

*Comment:* **fruity medium, with hints of almond and read sensations of grass and artichoke. Balanced taste sensation with a medium 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 - Bottari V., Spina P. In: *Le varietà di olivo coltivate in Sicilia*, Ann. Sper. Agr. (1953), 7: pp. 937-1004.

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