**" Nebbia "**

*(synonymy: Maglianese, Nebbia del Menocchia, Oliva cocia, etc.)* 

Areal distribution or origin area: **Marche** Flesh/pit weight ratio: **medium (6,79 ± 0,31)**  Oil content (%): **medium (44,91 ± 1,34)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

206 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00** Palmitic acid **11,47 ± 0,72** Palmitoleic acid **0,95 ± 0,40** Stearic acid **2,25 ± 0,29** Oleic acid **76,61 ± 1,35**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

(2007), pp. 169-174.

*Comment:* **fruity medium, with taste of tomato. Balanced taste sensation with medium** 

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

**bitter and spicy. Medium fluidity.**

Linoleic acid (ǚ6) **6,43 ± 1,07** Linolenic acid (ǚ3) **0,83 ± 0,14** Arachic acid **0,37 ± 0,07** Eicosenoic acid **0,17 ± 0,21** Behenic acid **0,09 ± 0,03**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **176 - 206 181 - 185 208 - 208 214 - 214 144 - 144 150 - 184** 

1 - Caruso T., Cartabellotta D., Motisi A., *et all*. In: *Cultivar di olivo siciliane*, Università degli Studi di Palermo

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 140 150 - 150 166 - 193 182 - 182 205 - 205** 

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 **0,06 ± 0,04** 

Unsat./satured **6,09 ± 0,16** ǚ6/ǚ3 **8,02 ± 2,67**

> Blade length (cm): **short (4,62 ± 0,26)** Blade width (cm): **medium (1,21 ± 0,10)** Shape (length/width): **elliptic**

*Inflorescence characters* Inflorescence length (cm): **medium (2,85 ± 1,67)** Number of flowers: **low (16,68 ± 1,63)**

*Fruit characters* Fresh weight of 100 fruits (g): **medium (2,44 ± 0,26)** Shape (length/width): **ovoid**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Niplle: **absent** Lenticels: **many and small** 

*Pit characters*  Weight of 100 pits (g): **medium (0,33 ± 0,04)** Shape (length/width): **elliptic**  Mucron: **absent**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **pointed**  Base: **pointed**  Surface: **rugose**  Number of grooves: **medium** 

#### *Fatty Acid Composition*

**" Nebbio di Chieti "** *(synonymy: Comune, Gentile, Nebbia, Nebbio di Vasto, etc.)* 

Innocenzo Muzzalupo 209

Areal distribution or origin area: **Abruzzo** Flesh/pit weight ratio: **low (4,25 ± 0,13)**  Oil content (%): **medium (40,73 ± 2,28)**

*Morphological characters* 

Blade length (cm): **medium (5,20 ± 0,23)** Blade width (cm): **medium (1,30 ± 0,11)** Shape (length/width): **elliptic-lanceolate** 

Number of flowers: **high (25,06 ± 1,80)**

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

Lenticels: **many and small** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

*Pit characters* 

Mucron: **absent** 

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

Inflorescence length (cm): **medium (3,40 ± 2,05)**

Fresh weight of 100 fruits (g): **medium (2,03 ± 0,26)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **low (0,22 ± 0,07)**

Position of maximum transverse diameter:

Purpose: **oil**

*Tree characters* 

*Leaf characters*

*Fruit characters*

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

Vigour: **medium-strong**  Growth habit: **erect– spreading**  Canopy-density: **medium** 

*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 - light, with hints of almond and read sensations of grass and 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 - Pannelli G., Alfei B., Santinelli A. In: *Varietà di olivo nelle Marche*, (2001), ASSAM pp. 73-76.

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