**" Mignolo "**

*(synonymy: Gremignolo, Mignola, Minuto, Prugnolo, etc.)* 

Areal distribution or origin area: **Toscana** Flesh/pit weight ratio: **low (2,67 ± 0,98)**  Oil content (%): **medium (44,17 ± 0,71)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

184 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **13,33 ± 0,46** Palmitoleic acid **1,93 ± 0,26** Stearic acid **1,70 ± 0,24** Oleic acid **71,23 ± 2,33**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

97-9.

**high.**

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

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

For each *locus* the allele size (expressed in base pairs) is reported.

Linoleic acid (ǚ6) **8,94 ± 0,47** Linolenic acid (ǚ3) **0,46 ± 0,04** Arachic acid **0,37 ± 0,16** Eicosenoic acid **0,27 ± 0,08** Behenic acid **0,06 ± 0,06**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **172 - 172 177 - 185 214 - 218 214 - 221 126 - 144 157 - 157** 

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

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 143 - 143 177 - 193 154 - 205 200 - 200** 

1 - Pannelli G., Alfei B., Santinelli A. In: *Varietà di olivo nelle Marche. ASSAM* (2001), pp. 65-68.

*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 ± 0,01** 

Unsat./satured **5,46 ± 0,39** ǚ6/ǚ3 **19,66 ± 0,49**

> Blade length (cm): **medium (5,69 ± 0,75)**  Blade width (cm): **medium (1,41 ± 0,21)**  Shape (length/width): **elliptic lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **long (3,98 ± 0,68)**  Number of flowers: **medium (19,04 ± 1,19)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,06± 0,85)** Shape (length/width): **ovoid**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Niplle: **absent** Lenticels: **many and large** 

#### *Pit characters*

Weight of 100 pits (g): **high (0,55 ± 0,09)**  Shape (length/width): **elliptic**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **rugose**  Number of grooves: **low** 

### *Fatty Acid Composition*

**" Minna di vacca "**

Innocenzo Muzzalupo 187

Areal distribution or origin area: **Sicilia** Flesh/pit weight ratio: **high (9,24 ± 0,86)**  Oil content (%): **high (53,48 ± 0,70)**

*Morphological characters* 

Canopy-density: **medium-sparse** 

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

*Inflorescence characters*

Symmetry: **symmetric** 

Lenticels: **many and small** 

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

Symmetry: **slightly asymmetric**

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious** 

**towuards apex**  Apex: **rounded**  Base: **rounded**  Surface: **scabrous** 

Blade length (cm): **medium (5,08 ± 0,36)** Blade width (cm): **medium (1,47 ± 0,15)**

Number of flowers: **low (13,41 ± 1,04)**

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

Inflorescence length (cm): **medium (2,56 ± 1,68)**

Fresh weight of 100 fruits (g): **high (5,59 ± 0,54)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,55 ± 0,01)**

Position of maximum transverse diameter:

Purpose: **table**

*Tree characters*  Vigour: **medium**  Growth habit: **spreading** 

*Leaf characters*

*Fruit characters*

**central**  Apex: **rounded**  Base: **rounded** Niplle: **obvious** 

*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 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 - Cimato A., Cantini C., Sani G., In: *L'olivo in Toscana: il germoplasma autoctono*, Ed. ARSIA (2001).

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