**" Rizzitella "**

*(synonymy: Rizzinella)* 

Areal distribution or origin area: **Campania** Flesh/pit weight ratio: **low (3,93 ± 0,56)**  Oil content (%): **medium (41,49 ± 1,79)** Purpose: **oil**

## *Morphological characters*

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

*Leaf characters* Blade length (cm): **short (4,28 ± 0,31)** 

Blade width (cm): **medium (1,04 ± 0,09)**  Shape (length/width): **elliptic-lanceolate** 

#### *Inflorescence characters*

Inflorescence length (cm): **short (2,41 ± 0,50)**  Number of flowers: **low (17,66 ± 0,88)** 

#### *Fruit characters*

*Biochemical Characters*

328 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **10,31 ± 0,97** Palmitoleic acid **0,71 ± 0,06** Stearic acid **6,18 ± 0,60** Oleic acid **72,17 ± 0,09**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

97-9.

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

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

Linoleic acid (ǚ6) **8,72 ± 0,39** Linolenic acid (ǚ3) **0,87 ± 0,02** Arachic acid **0,32 ± 0,04** Eicosenoic acid **0,03 ± 0,01** Behenic acid **0,05 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **198 - 206 177 - 181 214 - 218 212 - 218 126 - 144 150 - 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*  **140 - 150 143 - 143 193 - 193 154 - 161 213 - 220** 

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 **0,05 ± 0,03** 

Unsat./satured **4,36 ± 0,14** ǚ6/ǚ3 **9,98 ± 0,18**

> Fresh weight of 100 fruits (g): **medium (2,35 ± 0,27)** Shape (length/width): **spherical**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Niplle: **absent** Lenticels: **many and small**

#### *Pit characters*

Weight of 100 pits (g): **medium (0,40 ± 0,03)**  Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **rugose**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Romanella molisana "**

Innocenzo Muzzalupo 331

Areal distribution or origin area: **Molise** Flesh/pit weight ratio: **low (4,85 ± 0,76)**  Oil content (%): **medium (47,97 ± 0,86)**

*Morphological characters* 

Canopy-density: **medium-sparse** 

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

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

*Inflorescence characters*

Symmetry: **symmetric** 

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: **rugose** 

Blade length (cm): **medium (5,66 ± 0,53)** Blade width (cm): **medium (1,43 ± 0,13)**

Inflorescence length (cm): **medium (3,23 ± 0,52)** Number of flowers: **medium (22,17 ± 1,62)**

Fresh weight of 100 fruits (g): **low (1,95 ± 0,04)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,34 ± 0,04)**

Position of maximum transverse diameter:

Purpose: **oil**

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

*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, with taste of aromatic herbs and leaves. Balanced taste sensation with medium bitter and spicy. Medium fluidity.**

## *Molecular Markers*

*Table 2.* Microsatellites (SSR) *loci* analyzed. For each *locus* the allele size (expressed in base pairs) is reported.


#### **References:**

1 - Pugliano G., Flaminio G., Pugliano M.L., *et al.* In: *La risorsa genetica dell'olivo in Campania,* SE. S.I.R.C.A. Ed. Napoli, (2000).

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