**" Giarfara "**

Areal distribution or origin area: **Sicilia** Flesh/pit weight ratio: **high (8,43 ± 1,42)**  Oil content (%): **high (53,48 ± 0,70)** Purpose: **table**

## *Morphological characters*

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

*Leaf characters*

*Biochemical Characters*

138 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01** Palmitic acid **14,09 ± 0,01** Palmitoleic acid **1,26 ± 0,12** Stearic acid **2,04 ± 0,15** Oleic acid **71,33 ± 0,74**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

**dium-high fluidity.**

*Comment:* **fruity medium-high, with hints of leaves and grass, pleasant sensations of artichoke and tomato. Balanced taste sensation with a medium-high bitter and spicy. Me-**

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

Linoleic acid (ǚ6) **8,63 ± 0,02** Linolenic acid (ǚ3) **0,75 ± 0,11** Arachic acid **0,36 ± 0,14** Eicosenoic acid **0,19 ± 0,23** Behenic acid **0,11 ± 0,06**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **182 - 198 179 - 181 212 - 212 212 - 212 126 - 144 150 - 170** 

1 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Il germoplasma olivicolo Calabrese*, Ist. Sper. Olivic.(2003), pp: 9.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 150 143 - 143 166 - 177 143 - 182 200 - 200** 

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 ± 0,05** 

Unsat./satured **5,01 ± 0,13** ǚ6/ǚ3 **11,69 ± 1,76**

> Blade length (cm): **medium (5,97 ± 0,48)**  Blade width (cm): **broad (1,67 ± 0,17)**  Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (3,00 ± 0,24)** Number of flowers: **low (14,04 ± 0,89)** 

#### *Fruit characters*

Fresh weight of 100 fruits (g): **high (5,37 ± 0,44)** Shape (length/width): **spherical**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards base**  Apex: **rounded**  Base: **rounded**  Niplle: **tenuous**  Lenticels: **few and small** 

#### *Pit characters*

Weight of 100 pits (g): **high (0,57 ± 0,05)**  Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **towards base**  Apex: **rounded**  Base: **truncate**  Surface: **scabrous** Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Giarraffa "** *(synonymy: Becco di Corvo, Cefalutana, Giarrafara, Giarraffedda, Mammona, etc.)* 

Innocenzo Muzzalupo 141

Areal distribution or origin area: **Sicilia** Flesh/pit weight ratio: **high (9,28 ± 1,65)**  Oil content (%): **medium (46,69 ± 1,44)**

*Morphological characters* 

Blade length (cm): **medium (6,38 ± 0,59)** Blade width (cm): **medium (1,34 ± 0,26)** Shape (length/width): **elliptic-lanceolate** 

Number of flowers: **low (15,28 ± 1,57)**

Inflorescence length (cm): **medium (2,56 ± 1,19)**

Fresh weight of 100 fruits (g): **very high (8,25 ± 1,66)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **very high (0,82 ± 0,20)**

Position of maximum transverse diameter:

Purpose: **table**

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

*Leaf characters*

*Fruit characters*

**towards base** Apex: **rounded** Base: **truncate** Niplle: **absent**

*Pit characters* 

Mucron: **obious**

**central** Apex: **rounded** Base: **rounded**  Surface: **scabrous**

*Inflorescence characters*

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

Lenticels: **few and large**

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

Symmetry: **slightly asymmetric**

Number of grooves: **high** 

*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 grass and tomato, read sensations of almond and artichoke. Balanced taste sensation with a medium-high bitter and spicy. Mediumhigh.**

## *Molecular Markers*

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

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


#### **References:**

1 - Bottari V., Spina P. In: *Le varietà di olivo coltivate in Sicilia*, Ann. Sper. Agr. (1953), 7: pp. 937-1004.

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