**" Zinzifarica "**

*(synonymy: Zinzolarica, Zuzufarica.)* 

Areal distribution or origin area: **Calabria** Flesh/pit weight ratio: **high (7,74 ± 2,23)**  Oil content (%): **medium (48,22 ± 0,18)** Purpose: **oil**

## *Morphological characters*

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

## *Leaf characters*

*Biochemical Characters*

418 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **12,68 ± 1,28** Palmitoleic acid **2,41 ± 0,54** Stearic acid **1,12 ± 0,06** Oleic acid **69,35 ± 1,10**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

Ist. Sper. Olivic. (2004), pp. 101-104.

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

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

Linoleic acid (ǚ6) **10,88 ± 1,12** Linolenic acid (ǚ3) **0,53 ± 0,06** Arachic acid **0,24 ± 0,04** Eicosenoic acid **0,29 ± 0,02** Behenic acid **0,07 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **198 - 198 177 - 179 208 - 218 214 - 224 124 - 144 157 - 170** 

1 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Contributo alla caratterizzazione del germoplasma olivicolo pugliese*,

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 135 - 135 177 - 182 182 - 182 108 - 108** 

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

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 **0,07 ± 0,00** 

Unsat./satured **5,97 ± 0,55** ǚ6/ǚ3 **20,61 ± 4,53**

> Blade length (cm): **medium (5,25 ± 0,63)** Blade width (cm): **medium (1,13 ± 0,07)** Shape (length/width): **elliptic—lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **short (2,37 ± 1,26)** Number of flowers: **low (16,21 ± 1,88)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (3,92 ± 0,08)** Shape (length/width): **spherical** Symmetry: **symmetric** Position of maximum transverse diameter: **central** Apex: **rounded** Base: **truncate** Niplle: **absent** Lenticels: **few and small**

*Pit characters*  Weight of 100 pits (g): **high (0,47 ± 0,11)** Shape (length/width): **ovoid** Mucron: **tenuous** Symmetry: **symmetric** Position of maximum transverse diameter: **towards apex** Apex: **rounded** Base: **rounded**  Surface: **scabrous** Number of grooves: **medium** 

### *Fatty Acid Composition*

*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, with read sensations of aromatic herb and leaves. Balanced taste sensation with 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:**


3 - Muzzalupo I., Chiappetta A., Benincasa C., *et al Sci Hortic-Amsterdam*, (2010), 126: pp. 324-329.

420 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00** Palmitic acid **12,60 ± 0,50** Palmitoleic acid **0,11 ± 0,01** Stearic acid **1,84 ± 0,12** Oleic acid **68,34 ± 1,98**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

**spicy. Medium fluidity.**

*Molecular Markers* 

**References:** 

*Comment:* **fruity medium, with read sensations of aromatic herb and leaves. Balanced taste sensation with medium bitter and** 

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

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

Linoleic acid (ǚ6) **14,66 ± 1,55** Linolenic acid (ǚ3) **0,75 ± 0,03** Arachic acid **0,32 ± 0,06** Eicosenoic acid **0,11 ± 0,18** Behenic acid **0,10 ± 0,04**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 198 177 - 179 212 - 222 214 - 214 126 - 144 150 - 159** 

1 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Il germoplasma olivicolo calabrese*, Ist. Sper. Olivic.(2003), pp: 24.

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

3 - Muzzalupo I., Chiappetta A., Benincasa C., *et al Sci Hortic-Amsterdam*, (2010), 126: pp. 324-329.

2 - Perri E., Mazzotti F., Muzzalupo I., *et al.* In: *Relazione attività, CO.R.ASS.OL.* (2003).

*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 ± 0,03** 

Unsat./satured **5,77 ± 0,25** ǚ6/ǚ3 **19,63 ± 2,54**
