*Morphological characters*

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

### *Leaf characters*

*Biochemical Characters*

124 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **0,01 ± 0,01** Palmitoleic acid **15,00 ± 0,15** Stearic acid **2,06 ± 0,04** Oleic acid **66,37 ± 0,09**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**fluidity.**

**References:** 

*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** 

Istituto Sperimentale per l'Olivicoltura (2004), pp. 53-56.

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

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.

Linoleic acid (ǚ6) **12,22 ± 0,02** Linolenic acid (ǚ3) **0,31 ± 0,04** Arachic acid **0,27 ± 0,02** Eicosenoic acid **0,01 ± 0,00** Behenic acid **0,05 ± 0,03**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 176 179 - 185 208 - 208 214 - 214 124 - 130 159 - 170** 

1 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Contributo alla caratterizzazione del germoplasma olivicolo pugliese*,

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 135 - 166 177 - 177 154 - 205 205 - 232** 

*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 **4,71 ± 0,49** ǚ6/ǚ3 **39,42± 0,08**

> Blade length (cm): **medium (6,32 ± 0,56)** Blade width (cm): **medium (1,22 ± 0,13)** Shape (length/width): **elliptic—lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **long (4,36 ± 0,76)** Number of flowers: **high (32,90 ± 5,01)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,12 ± 0,42)** Shape (length/width): **spherical**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **truncate**  Niplle: **absent** Lenticels: **many and small** 

*Pit characters*  Weight of 100 pits (g): **medium (0,34 ± 0,05)** Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Surface: **smooth**  Number of grooves: **low** 

### *Fatty Acid Composition*

**" Frantoio "** *(synonymy: Comune, Correggiolo, Gentile, Larcianese, Razzo, etc.)* 

Innocenzo Muzzalupo 127

Areal distribution or origin area: **Toscana** Flesh/pit weight ratio: **medium (5,92 ± 1,12)**  Oil content (%): **medium (44,87 ± 2,89)**

*Morphological characters* 

Blade length (cm): **medium (6,15 ± 0,54)** Blade width (cm): **broad (1,58 ± 0,22)** Shape (length/width): **elliptic** 

Inflorescence length (cm): **long (3,67 ± 0,70)** Number of flowers: **medium (19,16 ± 2,80)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,42 ± 0,05)**

Position of maximum transverse diameter:

Fresh weight of 100 fruits (g): **medium (2,56 ± 0,40)**

Purpose: **oil**

*Tree characters* 

*Leaf characters*

*Fruit characters*

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

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

*Inflorescence characters*

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

Lenticels: **many and small** 

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

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious**  Symmetry: **symmetric** 

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

*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 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Contributo alla caratterizzazione del germoplasma olivicolo pugliese*, Istituto Sperimentale per l'Olivicoltura (2004), pp. 53-56.

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