*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

90 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **11,89 ± 0,56** Palmitoleic acid **1,54 ± 0,22** Stearic acid **1,50 ± 0,19** Oleic acid **78,32 ± 1,26**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

97-9.

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

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

Linoleic acid (ǚ6) **3,81 ± 0,40** Linolenic acid (ǚ3) **0,89 ± 0,06** Arachic acid **0,35 ± 0,19** Eicosenoic acid **0,25 ± 0,20** Behenic acid **0,08 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **198 - 198 181 - 181 214 - 218 218 - 218 130 - 134 184 - 197** 

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

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 140 143 - 143 164 - 177 143 - 154 164 - 213** 

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 ± 0,02** 

Unsat./satured **6,24 ± 0,29** ǚ6/ǚ3 **4,29 ± 0,27**

> Blade length (cm): **medium (5,25 ± 0,43)** Blade width (cm): **medium (1,28 ± 0,09)** Shape (blade length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,52 ± 1,22)** Number of flowers: **medium (18,24 ± 1,96)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,83 ± 0,28)** Shape (length/width): **elongated** Position of maximum transverse diameter:

## **towards apex**

Symmetry: **asymmetric** Apex: **rounded** Base: **rounded** Nipple: **tenuous** Lenticels: **few and large**

*Pit characters*  Weight of 100 pits (g): **medium (0,42 ± 0,07)** Shape (length/width): **elongated** Mucron: **obvious** Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **towards apex** Apex: **pointed** Base: **pointed**  Surface: **smooth** Number of grooves: **medium**

### *Fatty Acid Composition*

**" Corniolo "** *(synonymy: Corgniola, Corgnolo, Coriola, Cornigliola, etc.)* 

Innocenzo Muzzalupo 93

Areal distribution or origin area: **Umbria** Flesh/pit weight ratio: **medium (5,33 ± 1,17)**  Oil content (%): **medium (43,61 ± 0,88)**

*Morphological characters* 

Blade length (cm): **medium (6,04 ± 0,46)** Blade width (cm): **medium (1,42 ± 0,16)** Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **long (4,05 ± 1,08)** Number of flowers: **high (30,24 ± 1,44)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,36 ± 0,05)**

Position of maximum transverse diameter:

Fresh weight of 100 fruits (g): **medium (2,23 ± 0,35)**

Purpose: **oil**

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

*Leaf characters*

*Fruit characters*

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

*Pit characters* 

Mucron: **absent**  Symmetry: **symmetric** 

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

*Inflorescence characters*

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

Lenticels: **many and small** 

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

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 hints of almond. Balanced taste sensation with a medium-light bitter and medium-high spicy. Medium fluidity.**

## *Molecular Markers*

*Table 2.* Microsatellites (SSR) *loci* analyzed. For each *locus* the allele size (expressed in base pairs) is reported.


#### **References:**


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