**" Sargano di Fermo "**

*(synonymy: Rosciola di Sirolo, Sargana, Sargano, etc.)* 

Areal distribution or origin area: **Marche** Flesh/pit weight ratio: **low (4,85 ± 0,61)**  Oil content (%): **medium (47,96 ± 0,78)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

362 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01** Palmitic acid **12,22 ± 0,70** Palmitoleic acid **1,80 ± 0,06** Stearic acid **1,43 ± 0,20** Oleic acid **78,54 ± 1,31**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

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

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

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

Linoleic acid (ǚ6) **2,52 ± 0,32** Linolenic acid (ǚ3) **0,93 ± 0,11** Arachic acid **0,26 ± 0,04** Eicosenoic acid **0,15 ± 0,21** Behenic acid **0,07 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **182 - 198 177 - 179 208 - 222 214 - 2124 124 - 144 157 - 184** 

1 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Il germoplasma olivicolo calabrese*, Ist. Sper. Olivic.(2003), pp: 25.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 150 143 - 143 166 - 182 143 - 205 205 - 232** 

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

3 - Muzzalupo I., Chiappetta A., Benincasa C., *et al Sci Hortic-Amsterdam*, (2010), 126: pp. 324-329.

*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 **0,04 ± 0,03** 

Unsat./satured **6,08 ± 0,47** ǚ6/ǚ3 **2,78 ± 0,72**

> Blade length (cm): **medium (5,30 ± 0,38)**  Blade width (cm): **medium (1,38 ± 0,12)**  Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **long (3,92± 0,81)**  Number of flowers: **low (17,77 ± 1,33)** 

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,61 ± 0,11)** Shape (length/width): **ovoid**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Niplle: **absent** Lenticels: **many and small** 

#### *Pit characters*

Weight of 100 pits (g): **medium (0,45 ± 0,03)**  Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **pointed**  Surface: **rugose**  Number of grooves: **low** 

#### *Fatty Acid Composition*

**" Sargano di San Benedetto "** *(synonymy: Sargano)* 

Innocenzo Muzzalupo 365

Areal distribution or origin area: **Marche** Flesh/pit weight ratio: **low (4,21 ± 0,76)**  Oil content (%): **medium (40,13 ± 0,18)**

*Morphological characters* 

Purpose: **oil**

*Tree characters* 

*Leaf characters*

*Fruit characters*

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

Vigour: **medium-strong**  Growth habit: **erect** 

*Inflorescence characters*

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

Lenticels: **many and small** 

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

Number of grooves: **low** 

Symmetry: **slightly asymmetric** 

*Pit characters* 

Mucron: **obvious** 

**central**  Apex: **rounded**  Base: **rounded**  Surface: **smooth** 

Canopy-density: **medium-dense** 

Blade length (cm): **short (4,83 ± 0,41)** Blade width (cm): **narrow (0,97 ± 0,13)** Shape (length/width): **elliptic—lanceolate** 

Inflorescence length (cm): **long (4,35 ± 2,98)** Number of flowers: **high (26,25 ± 0,09)**

Fresh weight of 100 fruits (g): **low (1,58 ± 0,12)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,30 ± 0,02)**

Position of maximum transverse diameter:

*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 almond and read sensations of grass and artichoke. Balanced taste sensation with a medium-high bitter and spicy. Medium-high 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. 117-120.

2 - Muzzalupo I., Stefanizzi F., Bucci C., *et al.* In *Acta Italus Hortus,* (2011), 1: 138–140.
