*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

88 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **14,42 ± 0,25** Palmitoleic acid **1,45 ± 0,17** Stearic acid **3,29 ± 0,21** Oleic acid **69,09 ± 0,52**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**Medium fluidity.**

**References:** 

Napoli, (2000).

*Comment:* **fruity medium, with read sensations of almond and leaves. Balanced taste sensation with a medium bitter and spicy.** 

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

Linoleic acid (ǚ6) **8,83 ± 0,55** Linolenic acid (ǚ3) **0,77 ± 0,05** Arachic acid **0,49 ± 0,06** Eicosenoic acid **0,11 ± 0,14** Behenic acid **0,13 ± 0,03**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **172 - 198 181 - 181 218 - 222 214 - 224 126 - 126 136 - 170** 

1 - Pugliano G., Flaminio G., Pugliano M.L., *et al.* In: *La risorsa genetica dell'olivo in Campania,* SE. S.I.R.C.A. Ed.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 140 143 - 143 166 - 177 154 - 182 213 - 220** 

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 ± 0,03** 

Unsat./satured **4,45 ± 0,01** ǚ6/ǚ3 **11,50 ± 0,04**

> Blade length (cm): **medium (6,48 ± 0,56)** Blade width (cm): **medium (1,42 ± 0,17)** Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,80 ± 2,50)** Number of flowers: **low (10,34 ± 1,32)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,19 ± 0,38)** Shape (length/width): **elongated**  Symmetry: **symmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **rounded**  Niplle: **basente** Lenticels: **many and small** 

#### *Pit characters*

Weight of 100 pits (g): **medium (0,41 ± 0,09)** Shape (length/width): **elliptic**  Mucron: **tenuous**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Surface: **rugose**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Corniola "** *(synonymy: Cornale, Corniola Villapiana, Farisana, etc.)*  Innocenzo Muzzalupo 91

Areal distribution or origin area: **Calabria** Flesh/pit weight ratio: **medium (5,65 ± 0,50)**  Oil content (%): **medium (44,12 ± 1,25)**

Blade length (cm): **medium (5,25 ± 0,43)** Blade width (cm): **medium (1,28 ± 0,09)**

Shape (blade length/width): **elliptic-lanceolate** 

*Morphological characters* 

Inflorescence length (cm): **medium (2,52 ± 1,22)** Number of flowers: **medium (18,24 ± 1,96)**

Fresh weight of 100 fruits (g): **medium (2,83 ± 0,28)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,42 ± 0,07)**

Position of maximum transverse diameter:

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

Symmetry: **slightly asymmetric**

Number of grooves: **medium**

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

Purpose: **oil**

*Tree characters* 

*Leaf characters*

*Fruit characters*

**towards apex**

*Pit characters* 

Mucron: **obvious**

**towards apex** Apex: **pointed** Base: **pointed**  Surface: **smooth**

Symmetry: **asymmetric** Apex: **rounded** Base: **rounded** Nipple: **tenuous** Lenticels: **few and large**

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

*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, 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 - 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.
