**" Rotondella di Sanza "**

Areal distribution or origin area: **Campania** Flesh/pit weight ratio: **medium (6,39 ± 0,42)**  Oil content (%): **medium (46,51 ± 2,52)** Purpose: **oil**

## *Morphological characters*

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

*Biochemical Characters*

340 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **12,45 ± 0,29** Palmitoleic acid **1,36 ± 0,01** Stearic acid **1,91 ± 0,10** Oleic acid **68,25 ± 1,04**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**fluidity.**

**References:** 

97-9.

*Comment:* **fruity medium, with hints of artichoke, read sensations of almond, aromatic herbs and grass. Balanced taste sensation with a medium 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) **13,74 ± 0,70** Linolenic acid (ǚ3) **0,38 ± 0,02** Arachic acid **0,24 ± 0,04** Eicosenoic acid **0,26 ± 0,02** Behenic acid **0,09 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **198 - 206 177 - 189 214 - 222 218 - 218 126 - 144 184 - 197** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 150 143 - 143 177 - 182 154 - 205 205 - 205** 

1 - Pannelli G., Alfei B., Santinelli A. In: *Varietà di olivo nelle Marche*, (2001), ASSAM pp. 109-112.

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

*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 ± 0,01** 

Unsat./satured **5,76 ± 0,11** ǚ6/ǚ3 **36,74 ± 0,95**

> *Leaf characters* Blade length (cm): **medium (5,58 ± 0,79)** Blade width (cm): **narrow (1,00 ± 0,19)** Shape (length/width): **elliptic-lanceolate**

*Inflorescence characters* Inflorescence length (cm): **medium (2,74 ± 1,20)** Number of flowers: **low (15,52 ± 0,72)**

*Fruit characters* Fresh weight of 100 fruits (g): **medium (2,87 ± 0,19)** Shape (length/width): **spherical**  Symmetry: **symmetric**  Position of maximum transverse diameter: **towards base**  Apex: **pointed**  Base: **truncate**  Niplle: **absent** Lenticels: **many and small** 

*Pit characters*  Weight of 100 pits (g): **medium (0,39 ± 0,05)** Shape (length/width): **ovoid**  Mucron: **absent**  Symmetry: **symmetric**  Position of maximum transverse diameter: **towards base**  Apex: **rounded**  Base: **truncate**  Surface: **scabrous**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Salvia "** *(synonymy: Salvia Montelibretti)*  Innocenzo Muzzalupo 343

Areal distribution or origin area: **Lazio** Flesh/pit weight ratio: **medium (6,59 ± 0,72)**  Oil content (%): **medium (41,11 ± 0,84)**

*Morphological characters* 

Purpose: **oil**

*Tree characters* 

*Leaf characters*

*Fruit characters*

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

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

Blade length (cm): **short (4,89 ± 0,42)** Blade width (cm): **medium (1,23 ± 0,13)**

Inflorescence length (cm): **short (2,04 ± 0,57)** Number of flowers: **low (17,32 ± 2,29)**

Fresh weight of 100 fruits (g): **low (1,60 ± 0,14)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **low (0,26 ± 0,07)**

Position of maximum transverse diameter:

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

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

Lenticels: **many and small** 

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

Number of grooves: **medium** 

*Pit characters* 

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

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

*Inflorescence characters*

*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-high bitter and spicy. Medium-high fluidity.**

## *Molecular Markers*

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


#### **References:**

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

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