*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

366 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **16,62 ± 0,75** Palmitoleic acid **2,61 ± 0,03** Stearic acid **1,79 ± 0,06** Oleic acid **62,99 ± 0,62**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

**spicy. Medium fluidity.**

*Molecular Markers* 

**References:** 

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

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

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

Linoleic acid (ǚ6) **12,55 ± 1,50** Linolenic acid (ǚ3) **0,76 ± 0,03** Arachic acid **0,27 ± 0,04** Eicosenoic acid **0,02 ± 0,01** Behenic acid **0,08 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **172 - 182 177 - 177 218 - 222 214 - 214 130 - 144 150 - 157** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **150 - 150 135 - 135 166 - 167 154 - 205 200 - 205** 

1 - Pannelli G., Alfei B., Santinelli A. In: *Varietà di olivo nelle Marche*, (2001), ASSAM pp. 121-124

2 - Muzzalupo I., Stefanizzi F., Bucci C., *et al.* In *Acta Italus Hortus,* (2011), 1: 138–140.

*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 ± 0,00** 

Unsat./satured **4,25 ± 0,24** ǚ6/ǚ3 **16,53 ± 1,40**

> Blade length (cm): **medium (6,86 ± 1,24)** Blade width (cm): **broad (1,63 ± 0,33)** Shape (length/width): **elliptic—lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,93 ± 1,23)** Number of flowers: **low (15,98 ± 2,46)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **low (1,97 ± 0,27)** Shape (length/width): **ovoid** Symmetry: **asymmetric** Position of maximum transverse diameter: **central** Apex: **pointed** Base: **rounded** Niplle: **absent** Lenticels: **many and small**

#### *Pit characters*

Weight of 100 pits (g): **medium (0,34 ± 0,03)** Shape (length/width): **elliptic** Mucron: **obvious** Symmetry: **asymmetric** Position of maximum transverse diameter: **central** Apex: **pointed** Base: **rounded**  Surface: **rugose** Number of grooves: **medium** 

#### *Fatty Acid Composition*

**" Semidana "** *(synonymy: Olia di Riola, Olieddu terzu, Terza, etc.)*  Innocenzo Muzzalupo 369

Areal distribution or origin area: **Sardegna** Flesh/pit weight ratio: **medium (5,05 ± 0,37)**  Oil content (%): **medium (44,46 ± 2,71)**

*Morphological characters* 

Purpose: **dual purpose**

Growth habit: **spreading** 

*Inflorescence characters*

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

Lenticels: **few and large** 

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

Number of grooves: **low** 

Symmetry: **slightly asymmetric** 

*Pit characters* 

Mucron: **obvious** 

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

Canopy-density: **medium-sparse** 

Blade length (cm): **medium (6,73 ± 0,70)**  Blade width (cm): **medium (1,28 ± 0,17)**  Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **medium (2,86 ± 1,51)**  Number of flowers: **medium (18,57 ± 1,48)** 

Fresh weight of 100 fruits (g): **high (4,45 ± 0,37)** 

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,60 ± 0,01)** 

Position of maximum transverse diameter:

*Tree characters*  Vigour: **weak** 

*Leaf characters*

*Fruit characters*

**central**  Apex: **rounded**  Base: **rounded**  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:* **fruity medium-high, with hints of almond and artichoke, read sensations of grass and tomato. Balanced taste sensation with a 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 - Rotundo A., Marone E*.* In: *Il germoplasma olivicolo lucano*, Olita - Potenza (2002), pp. 151-154.

2 - Rotundo A., Perri E.,Muzzalupo I., *et al.* In: *Il germoplasma olivicolo meridionale*, (2012 in press).

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