*Morphological characters*

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

## *Leaf characters*

*Biochemical Characters*

58 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **12,32 ± 0,47** Palmitoleic acid **0,92 ± 0,10** Stearic acid **1,83 ± 0,05** Oleic acid **75,28 ± 1,53**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

**spicy. Medium-light fluidity.**

*Molecular Markers* 

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

**References:** 

246.

*Comment:* **fruity medium, with hints of grass, almond and artichoke. Balanced taste sensation with a medium-light bitter and** 

Linoleic acid (ǚ6) **7,81 ± 0,85** Linolenic acid (ǚ3) **0,80 ± 0,07** Arachic acid **0,25 ± 0,06** Eicosenoic acid **0,03 ± 0,01** Behenic acid **0,06 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 172 179 - 181 214 - 214 214 - 218 130 - 144 136 - 184** 

1 - Bandino G., Sedda P., Moro C., *et al.* In: *Atti 4° Convegno Nazionale sulla Biodiversità,* Alghero (2000), pp 243-

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 150 143 - 143 166 - 193 150 - 161 205 - 205** 

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 **0,02 ± 0,01** 

Unsat./satured **5,94 ± 0,29** ǚ6/ǚ3 **9,74 ± 0,18**

> Blade length (cm): **medium (5,23 ± 0,52)** Blade width (cm): **broad (1,54 ± 0,16)** Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **long (3,56 ± 0,74)** Number of flowers: **medium (15,90 ± 1,36)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **high (4,60 ± 0,82)** Shape (length/width): **elongated**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **pointed**  Base: **truncate**  Niplle: **obvious** Lenticels: **few and large** 

*Pit characters*  Weight of 100 pits (g): **very high (0,71 ± 0,08)** Shape (length/width): **elongated**  Mucron: **obvious**  Symmetry: **asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **pointed**  Base: **pointed**  Surface: **rugose**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Carolea "** *(synonymy: Becco di Corvo, Borgese, Catanzarese, Cumignana, Olivona, etc.)* 

Innocenzo Muzzalupo 61

Areal distribution or origin area: **Calabria** Flesh/pit weight ratio: **high (7,66 ± 1,16)** 

*Morphological characters* 

Blade length (cm): **medium (6,46 ± 0,83)** Blade width (cm): **medium (1,34 ± 0,14)** Shape (length/width): **elliptic-lanceolate** 

Number of flowers: **low (13,20 ± 4,30)**

Inflorescence length (cm): **medium (2,56 ± 3,63)** 

Fresh weight of 100 fruits (g): **medium (5,41 ± 1,51)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,62 ± 0,15)**

Position of maximum transverse diameter:

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

Number of grooves: **medium**

Oil content (%): **hig (51,44 ± 1,52)**

Purpose: **dual purpose**

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

*Leaf characters*

*Fruit characters*

**central** Apex: **rounded** Base: **rounded** Nipple: **obvious** Lenticels: **few and large**

*Pit characters* 

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

**central** Apex: **rounded** Base: **pointed**  Surface: **rugose**

*Inflorescence characters*

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

*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, read sensations of grass, soft fruits, 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 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Contributo alla caratterizzazione del germoplasma olivicolo pugliese*, Ist. Sper. Olivic. (2004), pp. 29-32.

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