*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

190 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00** Palmitic acid **14,66 ± 0,67** Palmitoleic acid **3,03 ± 0,10** Stearic acid **1,96 ± 0,05** Oleic acid **61,84 ± 1,80**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

**idity.**

*Comment:* **fruity medium-light, with taste of aromatic herbs, read sensations of almond, grass and leaves. Balanced taste sensation with medium bitter and spicy. Medium flu-**

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

Linoleic acid (ǚ6) **13,94 ± 1,02** Linolenic acid (ǚ3) **0,76 ± 0,03** Arachic acid **0,30 ± 0,04** Eicosenoic acid **0,09 ± 0,13** Behenic acid **0,09 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **176 - 206 181 - 181 208 - 212 210 - 214 124 - 144 157 - 159** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 150 - 150 177 - 193 154 - 182 164 - 205** 

1 - Lombardo N*.* In: *Le risorse genetiche vegetali presso gli IRSA*, Ed. MIPAF (2001), 1:pp. 361-405.

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 **0,05 ± 0,03** 

Unsat./satured **4,73 ± 0,23** ǚ6/ǚ3 **18,35 ± 0,81**

> Blade length (cm): **medium (6,64 ± 0,54)**  Blade width (cm): **broad (1,83 ± 0,27)**  Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,34 ± 1,71)**  Number of flowers: **low (13,07 ± 1,17)** 

#### *Fruit characters*

Fresh weight of 100 fruits (g): **low (4,75 0,76)**  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): **high (0,51 ± 0,15)**  Shape (length/width): **elliptic**  Mucron: **absent**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apice**  Apex: **rounded**  Base: **rounded**  Surface: **rugose**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Moraiolo T. Corsini "**

Innocenzo Muzzalupo 193

Areal distribution or origin area: **Toscana** Flesh/pit weight ratio: **low (4,43 ± 0,88)**  Oil content (%): **medium (39,07 ± 1,70)**

*Morphological characters* 

Purpose: **oil**

*Tree characters*  Vigour: **medium** 

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

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

Lenticels: **many and small** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious** 

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

Growth habit: **spreading-erect**  Canopy-density: **medium-sparse** 

Blade length (cm): **medium (5,89 ± 0,36)**  Blade width (cm): **medium (1,43 ± 0,10)**  Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **long (3,56 ± 0,88)** Number of flowers: **medium (24,80 ± 0,97)**

Fresh weight of 100 fruits (g): **low (1,90 ± 0,23)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,36 ± 0,04)**

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

## *Molecular Markers*

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

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


#### **References:**

1 - Ferrara E., Lamparelli F. In: *Atti Convegno l'Olivicoltura mediterranea*, Ist, Sper, Olivic. (1995), pp. 133-141.

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