*Morphological characters*

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

### *Leaf characters*

*Biochemical Characters*

230 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **15,08 ± 1,26** Palmitoleic acid **0,75 ± 0,01** Stearic acid **1,64 ± 0,08** Oleic acid **74,64 ± 0,11**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

**intensity, medium fluidity.** 

*Molecular Markers* 

**References:** 

*Comment:* **fruity medium, with hints of artichoke, grass and almond. Balanced in flavours, with hints of bitter and spicy medium** 

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

Linoleic acid (ǚ6) **6,19 ± 1,12** Linolenic acid (ǚ3) **0,82 ± 0,04** Arachic acid **0,24 ± 0,03** Eicosenoic acid **0,01 ± 0,00** Behenic acid **0,07 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **182 - 206 179 - 181 212 - 222 214 - 224 126 - 144 159 - 170** 

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

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

1 - Parlati M. V., Pandolfi S., In: *Olivo e Olio*, (2001), 4: pp. 67-72.

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 **4,89 ± 0,42** ǚ6/ǚ3 **7,52 ± 0,97**

> Blade length (cm): **medium(6,60 ± 0,63)**  Blade width (cm): **medium(1,21 ± 0,17)**  Shape (length/width): **elliptic—lanceolate**

### *Inflorescence characters*

Inflorescence length (cm): **medium (2,88 ± 0,15)**  Number of flowers: **low (16,21 ± 1,62)** 

#### *Fruit characters*

Fresh weight of 100 fruits (g): **high (4,52 ± 0,11)** 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): **high (0,52 ± 0,06)**  Shape (length/width): **elliptic**  Mucron: **absent**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Surface: **scabrous**  Number of grooves: **low** 

### *Fatty Acid Composition*

**" Nostrana di Brisighella "** *(synonymy: Nostrale di Brisighella, Nostrana.)*  Innocenzo Muzzalupo 233

Areal distribution or origin area: **Emilia** Flesh/pit weight ratio: **medium (6,82 ± 0,07)**  Oil content (%): **medium (40,34 ± 1,28)**

*Morphological characters* 

Blade length (cm): **medium (6,13 ± 0,50)**  Blade width (cm): **medium (1,11 ± 0,18)**  Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **medium (2,91 ± 1,87)**  Number of flowers: **medium (31,29 ± 2,18)** 

Fresh weight of 100 fruits (g): **medium (3,12 ± 0,18)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,48 ± 0,02)** 

Position of maximum transverse diameter:

Purpose: **oil**

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

*Leaf characters*

*Fruit characters*

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

*Pit characters* 

Mucron: **absent** 

**towards base**  Apex: **pointed**  Base: **rounded**  Surface: **rugose** 

*Inflorescence characters*

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

Lenticels: **many and small** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

*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, with taste of grass, leaves, and almond, read sensations of soft fruits. Balanced taste sensation with medium 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., D' Ambrosio A., *et al.* In: *Varietà di olivo in Umbria*, Ed. Pliniana (2000), pp. 49-54.

2 - Various authors. In: *Catalogo Nazionale delle Varietà di Olivo*, University of Bari (in press), ISBN 978-88-88793- 97-9.
