*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

214 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **14,86 ± 0,18** Palmitoleic acid **1,18 ± 0,02** Stearic acid **1,41 ± 0,07** Oleic acid **72,80 ± 0,22**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

**sity, medium fluidity.**

*Molecular Markers* 

**References:** 

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

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

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

Linoleic acid (ǚ6) **7,65 ± 0,47** Linolenic acid (ǚ3) **0,92 ± 0,02** Arachic acid **0,24 ± 0,02** Eicosenoic acid **0,02 ± 0,00** Behenic acid **0,06 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 198 179 - 179 214 - 214 214 - 224 126 - 144 170 - 184** 

1 - Cimato A., Cantini C., Sani G., In: *Atti Convegno Nazionale sulla Biodiversità*, Ed Delfino (2000), pp. 497-500.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **150 - 150 143 - 143 166 - 193 182 - 182 200 - 200** 

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

*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 **5,03 ± 0,05** ǚ6/ǚ3 **8,02 ± 0,67**

> Blade length (cm): **medium (5,24 ± 0,60)** Blade width (cm): **broad (1,69 ± 0,29)** Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (3,12 ± 0,57)** Number of flowers: **medium (20,55 ± 3,64)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (3,12 ± 0,24)** Shape (length/width): **ovoid** Symmetry: **slightly symmetric** Position of maximum transverse diameter: **central** Apex: **rounded** Base: **truncate** Niplle: **tenuous** Lenticels: **many and small**

*Pit characters*  Weight of 100 pits (g): **medium (0,48 ± 0,11)** Shape (length/width): **elliptic** Mucron: **obvious** Symmetry: **slightly symmetric** Position of maximum transverse diameter: **central** Apex: **rounded** Base: **rounded**  Surface: **rugose** Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Nera di Gonnos "** *(synonymy: Majorca di Dorgali, Niedda di Gonnos, Olia tonda, Tonda di Cagliari, etc.)* 

Innocenzo Muzzalupo 217

Areal distribution or origin area: **Sardegna** Flesh/pit weight ratio: **medium (6,17 ± 1,36)**  Oil content (%): **medium (45,98 ± 0,35)**

*Morphological characters* 

Blade length (cm): **medium (6,38 ± 0,59)** Blade width (cm): **medium (1,34 ± 0,13)** Shape (length/width): **elliptic-lanceolate** 

Number of flowers: **low (17,90 ± 2,47)**

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

Lenticels: **few and large** 

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

Number of grooves: **medium** 

*Pit characters* 

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

**towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **scabrous** 

Inflorescence length (cm): **medium (2,30 ± 1,93)**

Fresh weight of 100 fruits (g): **high (5,23 ± 1,43)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,63 ± 0,20)**

Position of maximum transverse diameter:

Purpose: **dual purpose**

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

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

*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, with hints of almond and tomato, read sensations of artichoke. Balanced taste sensation with a medium-light 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 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Il germoplasma olivicolo Calabrese*, Ist. Sper. Olivic. (2003), pp: 22.

2 - Lombardo N., Alessandrino.M., Belfiore T., *et al.* In: *Germoplasma olivicolo e tipicità dell'olio* (2004), pp: 64-70.

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