**" Cerasuola "**

*(synonymy: Allora, Cerasara, Grappusa, Nocellara, Ogliarola, Ugghiara, etc.)* 

Areal distribution or origin area: **Sicilia** Flesh/pit weight ratio: **high (8,27 ± 0,20)**  Oil content (%): **medium (47,89 ± 1,15)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

76 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **15,94 ± 1,15** Palmitoleic acid **1,61 ± 0,03** Stearic acid **1,77 ± 0,01** Oleic acid **63,82 ± 0,63**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

dell'ERSA (2000), n° 5.

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

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

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

Linoleic acid (ǚ6) **13,89 ± 1,06** Linolenic acid (ǚ3) **0,97 ± 0,05** Arachic acid **0,26 ± 0,04** Eicosenoic acid **0,03 ± 0,02** Behenic acid **0,07 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **194 - 206 177 - 181 222 - 222 210 - 214 124 - 126 150 - 184** 

1 - Ente regionale di sviluppo agricolo per il Molise. In: *Il germoplasma dell'olivo nel Molise*, Quaderno divulgativo

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 140 202 - 202 177 - 193 154 - 210 170 - 213** 

2 - Muzzalupo I., Lombardo N., Salimonti A., *et al. Adv. Hort. Sci*. (2008), 22(2): pp. 129-135.

*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 **0,03 ± 0,00** 

Unsat./satured **4,50 ± 0,33** ǚ6/ǚ3 **14,25 ± 0,40**

> Blade length (cm): **medium (6,13 ± 0,64)** Blade width (cm): **medium (1,48 ± 0,16)** Shape (length/width): **elliptic—lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **short (2,26 ± 0,57)** Number of flowers: **low (16,28 ± 1,45)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (3,10 ± 0,16)** Shape (length/width): **spherical** Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **central** Apex: **rounded** Base: **rounded** Niplle: **absent** Lenticels: **many and small**

*Pit characters*  Weight of 100 pits (g): **medium (0,35 ± 0,00)** Shape (length/width): **ovoid** Mucron: **absent** Symmetry: **symmetric** Position of maximum transverse diameter: **towards apex** Apex: **rounded** Base: **rounded**  Surface: **rugose** Number of grooves: **high** 

### *Fatty Acid Composition*

**" Ciciariello "**

Innocenzo Muzzalupo 79

Areal distribution or origin area: **Calabria** Flesh/pit weight ratio: **low (4,18 ± 0,52)**  Oil content (%): **medium (44,94 ± 3,51)**

*Morphological characters* 

Blade length (cm): **medium (5,16 ± 0,46)** Blade width (cm): **medium (1,16 ± 0,17)** Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **long (3,64 ± 0,26)** Number of flowers: **medium (20,39 ± 2,77)**

Fresh weight of 100 fruits (g): **low (1,86 ± 0,46)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,36 ± 0,07)**

Position of maximum transverse diameter:

Purpose: **oil**

*Tree characters* 

*Leaf characters*

*Fruit characters*

**central** Apex: **rounded** Base: **truncate** Niplle: **tenuous**

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): **ovoid**

Number of grooves: **medium** 

*Pit characters* 

Mucron: **tenuous** Symmetry: **symmetric**

**central** Apex: **rounded** Base: **rounded**  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 high, with taste of artichoke and tomato, read sensations of grass and leaves. Balanced taste sensation with a intense 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 - Caruso T., Cartabellotta D., Motisi A., *et all*. In: *Cultivar di olivo siciliane*, Università di Palermo (2007), pp. 36— 40.

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