*Morphological characters*

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

### *Leaf characters*

*Biochemical Characters*

174 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **14,66 ± 0,47** Palmitoleic acid **1,54 ± 0,05** Stearic acid **1,91 ± 0,30** Oleic acid **65,20 ± 2,79**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

**intensity. Medium fluidity.**

*Molecular Markers* 

**References:** 

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

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

Istituto Sperimentale per l'Olivicoltura (2004), pp. 73-76.

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.

Linoleic acid (ǚ6) **14,00 ± 3,42** Linolenic acid (ǚ3) **0,82 ± 0,20** Arachic acid **0,26 ± 0,06** Eicosenoic acid **0,18 ± 0,20** Behenic acid **0,07 ± 0,03**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **172 - 194 181 - 181 208 - 218 210 - 210 124 - 144 136 - 159** 

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

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 140 135 - 135 177 - 182 143 - 161 164 - 185** 

*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 ± 0,02** 

Unsat./satured **4,88 ± 0,25** ǚ6/ǚ3 **17,12 ± 0,10**

> Blade length (cm): **medium (6,35 ± 0,70)**  Blade width (cm): **medium (1,44 ± 0,20)**  Shape (length/width): **elliptic-lanceolate**

### *Inflorescence characters*

Inflorescence length (cm): **medium (3,07 ± 1,72)**  Number of flowers: **medium (18,22 ± 0,95)** 

#### *Fruit characters*

Fresh weight of 100 fruits (g): **high (4,58 ± 0,39)**  Shape (length/width): **spherical**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards base**  Apex: **rounded**  Base: **truncate**  Niplle: **absent**  Lenticels: **few and large** 

#### *Pit characters*

Weight of 100 pits (g): **high (0,42 ± 0,08)**  Shape (length/width): **elliptic**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central** Apex: **rounded**  Base: **pointed**  Surface: **scabrous**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Maiatica di Ferrandina "** *(synonymy: Gentile di Ferrandina, Gentile, Maggiatica, Paesana, Oliva dolce, etc.)* 

Innocenzo Muzzalupo 177

Areal distribution or origin area: **Basilicata** Flesh/pit weight ratio: **high (9,07 ± 0,83)**  Oil content (%): **high (52,24 ± 1,03)**

*Morphological characters* 

Blade length (cm): **medium (5,26 ± 0,55)** Blade width (cm): **medium (1,15 ± 0,10)** Shape (length/width): **elliptic-lanceolate** 

Number of flowers: **low (13,57 ± 0,81)**

Inflorescence length (cm): **medium (2,50 ± 0,15)**

Fresh weight of 100 fruits (g): **medium (3,72 ± 0,87)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,37 ± 0,08)**

Position of maximum transverse diameter:

Purpose: **dual purpose**

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

*Inflorescence characters*

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

Lenticels: **many and small**

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

Symmetry: **slightly asymmetric**

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious**

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

*Tree characters* 

*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.


Sensory Analysis (*Panel test*)

*Comment:* **fruity medium-high, with taste of almond. Balanced taste sensation with 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 - Caruso T., Cartabellotta D., Motisi A., *et al*. In: *Cultivar di olivo siciliane*, Università degli Studi di Palermo (2007), pp. 158-162.

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