*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

200 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00** Palmitic acid **13,40 ± 0,35** Palmitoleic acid **2,22 ± 0,06** Stearic acid **1,78 ± 0,06** Oleic acid **66,71 ± 0,25**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

reported.

(2007), pp. 42-46.

**ity.**

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

Linoleic acid (ǚ6) **12,50 ± 0,23** Linolenic acid (ǚ3) **0,87 ± 0,13** Arachic acid **0,22 ± 0,02** Eicosenoic acid **0,01 ± 0,00** Behenic acid **0,05 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **182 - 198 177 - 179 208 - 212 214 - 214 124 - 144 159 - 184** 

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

1 - Caruso T., Cartabellotta D., Motisi A., *et all*. In: *Cultivar di olivo siciliane*, Università degli Studi di Palermo

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 166 - 202 166 - 193 143 - 182 108 - 213** 

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

*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 **0,02 ± 0,01** 

Unsat./satured **5,38 ± 0,13** ǚ6/ǚ3 **14,56 ± 1,95**

> Blade length (cm): **medium (5,84 ± 0,38)** Blade width (cm): **medium (1,31 ± 0,16)** Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (3,44 ± 0,44)** Number of flowers: **high (25,55 ± 2,94**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **low (1,84 ± 0,01)** Shape (length/width): **spherical**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **truncate**  Niplle: **absent** Lenticels: **many and small** 

*Pit characters*  Weight of 100 pits (g): **medium (0,32 ± 0,02)** Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Surface: **smooth**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Nasitana Frutto Grosso "**

Innocenzo Muzzalupo 203

Areal distribution or origin area: **Sicilia** Flesh/pit weight ratio: **medium (6,62 ± 0,68)** 

*Morphological characters* 

Blade length (cm): **medium (6,28 ± 0,47)**  Blade width (cm): **medium (1,18 ± 0,13)**  Shape (length/width): **elliptic-lanceolate** 

Number of flowers: **low (15,99 ± 1,60)** 

Inflorescence length (cm): **medium (2,84 ± 1,48)** 

Fresh weight of 100 fruits (g): **medium (3,44 ± 0,41)**

Weight of 100 pits (g): **medium-high (0,45 ± 0,06)** 

Position of maximum transverse diameter:

Position of maximum transverse diameter:

Oil content (%): **low (35,53 ± 0,40)**

Purpose: **dual purpose**

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

*Leaf characters*

*Fruit characters*

**towards apex**  Apex: **rounded**  Base: **truncate**  Niplle: **absent** 

*Pit characters* 

Mucron: **obvious** 

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

*Inflorescence characters*

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

Lenticels: **many and small** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

*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 taste of almond, grass and leaves, read sensations of soft fruits and aromatic herb. 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:**

1 - Cimato A., Cantini C., Sani G., In: *L'olivo in Toscana: il germoplasma autoctono*, Ed. ARSIA (2001).

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