*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

308 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **16,71 ± 0,35** Palmitoleic acid **2,93 ± 0,52** Stearic acid **1,64 ± 0,07** Oleic acid **58,86 ± 0,22**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

**ter. Medium fluidity.**

*Comment:* **fruity medium, with read sensations of artichoke and almond. Balanced taste sensation with medium spicy and bit-**

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

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

Linoleic acid (ǚ6) **15,44 ± 0,65** Linolenic acid (ǚ3) **0,96 ± 0,02** Arachic acid **0,29 ± 0,05** Eicosenoic acid **0,02 ± 0,00** Behenic acid **0,10 ± 0,04**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **194 - 198 177 - 185 222 - 214 214 - 214 124 - 130 159 - 159** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 202 - 202 166 - 193 154 - 205 213 - 213** 

1 - Castorina S. In: *Le varietà di olivo coltivate in Abruzzo*, Ann. Sper. Agr. (1954), 9 (6) pp. 11-53. 2 - Muzzalupo I., Salimonti A., Caravita M. 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 **0,05 ± 0,04** 

Unsat./satured **4,20 ± 2,10** ǚ6/ǚ3 **16,15 ± 1,01**

> Blade length (cm): **medium (6,59 ± 1,09)**  Blade width (cm): **medium (1,48 ± 0,38)**  Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **short (2,48 ± 0,31)**  Number of flowers: **medium (19,58 ± 1,78)** 

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,23 ± 0,32)**  Shape (length/width): **spherical** Symmetry: **symmetric** Position of maximum transverse diameter: **central** Apex: **rounded** Base: **rounded** Niplle: **absent** Lenticels: **many and small**

#### *Pit characters*

Weight of 100 pits (g): **medium (0,36 ± 0,03)**  Shape (length/width): **ovoid** Mucron: **obvious** Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **towards apex** Apex: **rounded** Base: **rounded**  Surface: **smooth** Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Racioppella "** *(synonymy: Cacaccella, Grappetella, Olivo a racioppella etc.)* 

Innocenzo Muzzalupo 311

Areal distribution or origin area: **Campania** Flesh/pit weight ratio: **medium (5,63 ± 1,39)**  Oil content (%): **medium (43,34 ± 0,97)**

*Morphological characters* 

Blade length (cm): **medium (5,49 ± 0,45)** Blade width (cm): **broad (1,51 ± 0,12)** Shape (length/width): **elliptic** 

Inflorescence length (cm): **long (3,71 ± 0,72)** Number of flowers: **medium (14,12 ± 1,27)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,38 ± 0,07)**

Position of maximum transverse diameter:

Fresh weight of 100 fruits (g): **medium (2,40 ± 0,09)**

Purpose: **oil** 

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

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

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

Lenticels: **many and small** 

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

Symmetry: **slightly asymmetric** 

*Pit characters* 

Mucron: **obvious** 

**towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **scabrous**  Number of grooves: **high** 

*Table 1.* Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.


Sensory Analysis (*Panel test*)

*Comment:* **fruity medium, with taste of almond and artichoke, with read sensations of aromatic herbs. Balanced taste sensation with medium-high 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 - Rotundo A., Marone E*.* In: *Il germoplasma olivicolo lucano*, Olita-Potenza (2002), pp. 135-138.

2 - Rotundo A., Perri E.,Muzzalupo I., *et al.* In: *Il germoplasma olivicolo meridionale*, (2012 in press).

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