**" Crognalegna "**

Areal distribution or origin area: **Abruzzo** Flesh/pit weight ratio: **low (4,84 ± 0,09)**  Oil content (%): **medium (44,16 ± 2,09)** Purpose: **dual purpose**

*Biochemical Characters*

98 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **12,92 ± 0,15** Palmitoleic acid **0,70 ± 0,03** Stearic acid **2,83 ± 0,09** Oleic acid **72,38 ± 0,33**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

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

**fluidity.**

**References:** 

*Comment:* **fruity medium, with taste of almond, read sensations of artichoke and aromatic herbs. Balanced taste sensation with medium bitter and spicy. Medium** 

Linoleic acid (ǚ6) **9,58 ± 0,36** Linolenic acid (ǚ3) **0,56 ± 0,23** Arachic acid **0,25 ± 0,06** Eicosenoic acid **0,02 ± 0,01** Behenic acid **0,06 ± 0,03**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **182 - 198 181 - 185 212 - 222 214 - 224 126 - 144 159 - 184** 

1 - Bandino G., Sedda P., Moro C., *et al.* In: *Atti Convegno Nazionale Biodiversità*, Ed. Delfino (2000), pp. 243-246.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 150 143 - 143 177 - 182 182 - 210 185 - 185** 

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.

*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 **5,26 ± 0,05** ǚ6/ǚ3 **12,76 ± 0,21**

## *Morphological characters*

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

*Leaf characters* Blade length (cm): **short (4,45 ± 0,38)** Blade width (cm): **medium (1,16 ± 0,14)** Shape (length/width): **elliptic** 

## *Inflorescence characters*

Inflorescence length (cm): **medium (3,06 ± 0,97)** Number of flowers: **medium (16,54 ± 2,23)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,37 ± 0,61)** Shape (length/width): **ovoid**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **truncate**  Niplle: **absent** Lenticels: **many and small** 

*Pit characters* 

Weight of 100 pits (g): **medium (0,42 ± 0,13)** Shape (length/width): **elliptic**  Mucron: **obvious**  Simmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **pointed**  Surface: **smooth**  Number of grooves: **high** 

### *Fatty Acid Composition*

**" Cucca "** *(synonymy: Cucco, Oliva da indolcire, Olivone etc.)*  Innocenzo Muzzalupo 101

Areal distribution or origin area: **Toscana** Flesh/pit weight ratio: **low (4,22 ± 0,40)**  Oil content (%): **low (37,51± 0,08)**

*Morphological characters* 

Blade length (cm): **medium (6,13 ± 0,82)** Blade width (cm): **medium (1,23 ± 0,17)**

Inflorescence length (cm): **medium (2,93 ± 2,81)** Number of flowers: **medium (17,95 ± 2,10)**

Fresh weight of 100 fruits (g): **medium (2,51± 0,29)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,45 ± 0,13)**

Position of maximum transverse diameter:

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

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

Lenticels: **many and small** 

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

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious**  Symmetry: **asymmetric** 

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

*Inflorescence characters*

Purpose: **table**

*Tree characters* 

*Leaf characters*

*Fruit characters*

**central**  Apex: **pointed**  Base: **truncate**  Niplle: **absent**

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

*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-light, with taste of artichoke and aromatic herbs, read sensations of almond. Balanced taste sensation with medium-light bitter and spicy. Medium -high.**

## *Molecular Markers*

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

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


#### **References:**

1 - Pietrangeli E., Russo A., In: *Olivi D'Abruzzo*, Grafiche di Prinzio (1997), pp. 32-33.

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