*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

38 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01** Palmitic acid **8,57 ± 0,15** Palmitoleic acid **0,45 ± 0,03** Stearic acid **2,33 ± 0,21** Oleic acid **79,28 ± 0,84**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

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

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

Linoleic acid (ǚ6) **7,81 ± 0,93** Linolenic acid (ǚ3) **0,80 ± 0,31** Arachic acid **0,35± 0,07** Eicosenoic acid **0,14 ± 0,21** Behenic acid **0,10 ± 0,04**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 198 179 - 179 212 - 222 214 - 214 130 - 144 150 - 184** 

1 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Il germoplasma olivicolo calabrese*, Ist. Sper. Olivic.(2003), pp. 19.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 143 - 143 166 - 193 143 - 205 200 - 220** 

2 - Perri E., Mazzotti F., Muzzalupo I., *et al.* In: *Relazione attività, CO.R.ASS.OL.* (2003).

3 - 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 ± 0,04** 

Unsat./satured **7,93 ± 0,30** ǚ6/ǚ3 **11,58 ± 7,00**

> Blade length (cm): **medium (5,25 ± 0,53)** Blade width (cm): **medium (1,18 ± 0,14)** Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **long (3,74 ± 1,65)** Number of flowers: **medium (18,04 ± 2,69)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (3,52 ± 0,35)** Shape (length/width): **spherical**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Niplle: **tenuous** Lenticels: **many and small** 

*Pit characters*  Weight of 100 pits (g): **high (0,48 ± 0,05)** 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*

**" Bosana "** *(synonymy: Bosana a scopa, Bosana pendula, Olia de ozzu, etc.)* 

Innocenzo Muzzalupo 41

Areal distribution or origin area: **Sardegna** Flesh/pit weight ratio: **medium (5,29 ± 0,23)**  Oil content (%): **medium (40,99 ± 1,96)**

*Morphological characters* 

Blade length (cm): **medium (6,38 ± 0,29)** Blade width (cm): **broad (1,61 ± 0,15)** Shape (length/width): **elliptic** 

Inflorescence length (cm): **medium (2,81 ± 1,51)** Number of flowers: **medium (20,32 ± 1,26)**

Fresh weight of 100 fruits (g): **medium (3,19 ± 0,25)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (5,29 ± 0,23)**

Position of maximum transverse diameter:

Purpose: **oil**

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

*Leaf characters*

*Fruit characters*

**central**  Apex: **rounded**  Base: **rounded**  Niplle: **absent**

*Inflorescence characters*

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

Lenticels: **few and small** 

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

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious**  Symmetry: **symmetric** 

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

*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, with hints of almond and artichoke. Balanced taste sensation with a medium-light bitter and spicy. Medium-light fluidity.**

## *Molecular Markers*

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


#### **References:**

1 - Pannelli G., Alfei B., D' Ambrosio A., *et al.* In: *Varietà di olivo in Umbria*, Ed. Pliniana (2000), pp. 1-6.

2 - Various authors. In: *Catalogo Nazionale delle Varietà di Olivo*, University of Bari (in press), ISBN 978-88-88793- 97-9.
