*Morphological characters*

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

*Leaf characters*

*Biochemical Characters*

28 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **12,13 ± 0,24** Palmitoleic acid **3,52 ± 0,22** Stearic acid **1,61 ± 0,11** Oleic acid **68,59 ± 0,10**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**fluidity.**

**References:** 

*Comment:* **fruity medium-high, with good sensation of grass, artichoke and tomato. Balanced in flavors, with hints of bitter and spicy medium-high intensity. Medium-high** 

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

Linoleic acid (ǚ6) **9,77 ± 0,09** Linolenic acid (ǚ3) **0,79 ± 0,02** Arachic acid **0,22 ± 0,06** Eicosenoic acid **0,03 ± 0,01** Behenic acid **0,08 ± 0,00**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **198 - 206 177 - 181 214 - 222 214 - 224 124 - 130 136 - 157** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 140 135 - 135 166 - 166 182 - 210 200 - 232** 

2 - Muzzalupo I., Lombardo N., Salimonti A., *et al. Adv. Hort. Sci*. (2008), 22(2): pp. 142-148.

1 - Jacoboni N., Fontanazza G. In: *Le Cultivar*, Ed. Reda l'Olivo (1981), pp. 9-52.

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 **0,04 ± 0,01** 

Unsat./satured **5,93 ± 0,09** ǚ6/ǚ3 **12,35 ± 0,50**

> Blade length (cm): **medium (5,79 ± 0,53)** Blade width (cm): **medium (1,42 ± 0,19)** Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **short (2,49 ± 1,86)** Number of flowers: **low (16,76 ± 1,01)**

*Fruit characters* Fresh weight of 100 fruits (g): **very high (7,04 ± 1,27)** Shape (length/width): **ovoid**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Niplle: **tenuous** Lenticels: **few and small** 

*Pit characters*  Weight of 100 pits (g): **high (0,66 ± 0,14)** Shape (length/width): **elliptic**  Mucron: **obvious**  Symmetry: **symmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **pointed**  Base: **pointed**  Surface: **rugose**  Number of grooves: **high** 

### *Fatty Acid Composition*

**" Augellina "** *(synonymy: Agnellina, Cellina, etc.)*  Innocenzo Muzzalupo 31

Areal distribution or origin area: **Basilicata** Flesh/pit weight ratio: **high (7,82 ± 0,82)**  Oil content (%): **medium (41,14 ± 2,43)**

*Morphological characters* 

Blade length (cm): **medium (6,84 ± 0,55)** Blade width (cm): **broad (1,55 ± 0,16)** Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **long (3,65 ± 1,76)** Number of flowers: **medium (20,83 ± 4,39)**

Fresh weight of 100 fruits (g): **high (4,64 ± 0,29)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,64 ± 0,05)**

Position of maximum transverse diameter:

Purpose: **dual purpose**

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

*Inflorescence characters*

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

Lenticels: **many and small**

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

Symmetry: **slightly asymmetric**

Number of grooves: **high** 

*Pit characters* 

Mucron: **absent**

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

*Tree characters* 

*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:* **medium fruity , with good sensation of grass, less almond and artichoke. Balanced taste sensation, with bitter and spicy medium. 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., Santinelli A. In: *Varietà di olivo nelle Marche,* ASSAM (2001), pp. 17-20.

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