*Morphological characters*

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

*Leaf characters*

*Biochemical Characters*

196 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **14,47 ± 1,31** Palmitoleic acid **0,64 ± 0,35** Stearic acid **2,15 ± 0,99** Oleic acid **70,74 ± 1,09**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

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

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

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

Linoleic acid (ǚ6) **9,55 ± 0,17** Linolenic acid (ǚ3) **0,97 ± 0,01** Arachic acid **0,27 ± 0,06** Eicosenoic acid **0,02 ± 0,01** Behenic acid **0,07 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **184 - 216 179 - 185 212 - 222 214 - 214 124 - 124 150 - 150** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 182 - 182 177 - 193 154 - 205 213 - 213** 

2 - Muzzalupo I., Stefanizzi F., Salimonti A., *et al. Sci. Agric.* (2009), 66 (5): pp. 685–690.

1 - Pannelli G., Alfei B., D' Ambrosio A., *et al.* In: *Varietà di olivo in Umbria*, Ed. Pliniana (2000), pp. 37-42.

*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 **0,03 ± 0,00** 

Unsat./satured **4,90 ± 0,13** ǚ6/ǚ3 **9,90 ± 0,26**

> Blade length (cm): **medium (5,98 ± 0,40)** Blade width (cm): **medium (1,21 ± 0,12)** Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,72 ± 0,82)** Number of flowers: **medium (18,14 ± 1,44)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (3,87 ± 0,05)** Shape (length/width): **ovoid**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **pointed**  Base: **rounded**  Niplle: **absent** Lenticels: **few and small** 

*Pit characters*  Weight of 100 pits (g): **medium (0,37 ± 0,01)** Shape (length/width): **elongated**  Mucron: **absent**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **pointed**  Base: **pointed**  Surface: **rugose**  Number of grooves: **low** 

### *Fatty Acid Composition*

**" Moresca "** *(synonymy: Aliva riali, Bianculidda, Catanisa, Marsalisa, Nucidda grossa, etc.)* 

Innocenzo Muzzalupo 199

Areal distribution or origin area: **Sicilia** Flesh/pit weight ratio: **medium (6,58 ± 1,71)**  Oil content (%): **medium (47,54 ± 0,79)**

*Morphological characters* 

Purpose: **dual purpose**

Growth habit: **spreading-erect**  Canopy-density: **medium**

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

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**

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

*Inflorescence characters*

Blade length (cm): **medium (5,56 ± 0,63)** Blade width (cm): **medium (1,46 ± 0,22)**

Inflorescence length (cm): **short (2,34 ± 0,93)** Number of flowers: **low (16,24 ± 2,39)**

Fresh weight of 100 fruits (g): **high (4,87 ± 0,05)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,66 ± 0,10)**

Position of maximum transverse diameter:

*Tree characters*  Vigour: **medium**

*Leaf characters*

*Fruit characters*

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

*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:* **medium-high, with hints of almond and read sensations of grass and artichoke. Balanced taste sensation with a medium-high 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 - Cimato A., Cantini C., Sani G., In: *L'olivo in Toscana: il germoplasma autoctono*, Ed. ARSIA (2001).

2 - Muzzalupo I., Lombardo N., Salimonti A., *et al. Adv. Hort. Sci*. (2008), 22(2): pp. 142-148.
