**" Pennulara "**

*(synonymy: Caccuri, Nostrale di Caccuri.)* 

Areal distribution or origin area: **Calabria** Flesh/pit weight ratio: **high (8,07 ± 0,80)**  Oil content (%): **medium (49,73 ± 1,98)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

278 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00** Palmitic acid **10,36 ± 0,38** Palmitoleic acid **0,58 ± 0,03** Stearic acid **2,05 ± 0,03** Oleic acid **73,40 ± 0,07**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

(2007), pp. 59-64.

**ity.**

*Comment:* **fruity medium, with taste of artichoke and tomato, read sensations of almond. Balanced taste sensation with medium-light bitter and spicy. Medium fluid-**

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

Linoleic acid (ǚ6) **11,76 ± 0,29** Linolenic acid (ǚ3) **0,33 ± 0,02** Arachic acid **0,61 ± 0,07** Eicosenoic acid **0,40 ± 0,02** Behenic acid **0,11 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **176 - 182 179 - 179 212 - 222 210 - 210 124 - 144 159 - 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*  **144 - 144 150 - 150 166 - 193 182 - 182 108 - 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 **0,07 ± 0,01** 

Unsat./satured **6,81 ± 0,21** ǚ6/ǚ3 **35,45 ± 0,95**

> Blade length (cm): **medium (6,08 ± 0,98)** Blade width (cm): **medium (1,30 ± 0,09)** Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **short** (**2,43 ± 1,30)** Number of flowers: **low (10,64 ± 1,03)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **high (5,66 ± 1,47)** Shape (length/width): **spherical** Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **towards base** Apex: **pointed** Base: **truncate** Niplle: **absent** Lenticels: **many and small**

*Pit characters*  Weight of 100 pits (g): **high (0,64 ± 0,22)** Shape (length/width): **ovoid**  Mucron: **obvious** Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **towards base** Apex: **pointed** Base: **rounded**  Surface: **scabrous** Number of grooves: **low** 

### *Fatty Acid Composition*

**" Peranzana "** *(synonymy: Francese, Provenzale, Provenzana, Tondina, etc.)* 

Innocenzo Muzzalupo 281

Areal distribution or origin area: **Puglia** Flesh/pit weight ratio: **medium (4,86 ± 1,08)** 

*Morphological characters* 

Blade length (cm): **medium (5,51 ± 0,60)** Blade width (cm): **medium (1,46 ± 0,13)** Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **shotr (2,41 ± 0,49)** Number of flowers: **medium (17,09 ± 1,33)**

Fresh weight of 100 fruits (g): **medium (3,10 ± 0,36)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,55 ± 0,07)**

Position of maximum transverse diameter:

Oil content (%): **low (40,17 ± 2,01)**

Purpose: **dual purpose**

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

*Inflorescence characters*

Symmetry: **symmetric** 

Lenticels: **many and small** 

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

Number of grooves: **medium** 

*Pit characters* 

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

**towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **rugose** 

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

*Tree characters*  Vigour: **weak** 

*Leaf characters*

*Fruit characters*

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

*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, read sensations of almond, artichoke and leaves. 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 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Il germoplasma olivicolo calabrese*, Ist. Sper. Olivic.(2003), pp: 25.

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.
