*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

412 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00** Palmitic acid **13,12 ± 0,67** Palmitoleic acid **0,88 ± 0,17** Stearic acid **1,78 ± 0,34** Oleic acid **68,98 ± 1,88**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**fluidity.**

**References:** 

(2007), pp. 124-128.

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

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

Linoleic acid (ǚ6) **13,05 ± 1,38** Linolenic acid (ǚ3) **0,91 ± 0,07** Arachic acid **0,30 ± 0,03** Eicosenoic acid **0,16 ± 0,18** Behenic acid **0,09 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **182 - 206 181 - 181 212 - 222 210 - 214 124 - 126 159 - 170** 

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 - 144 150 - 150 166 - 166 143 - 143 170 - 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 **0,04 ± 0,02** 

Unsat./satured **5,58 ± 0,44** ǚ6/ǚ3 **14,40 ± 1,86**

> Blade length (cm): **medium (5,45 ± 0,47)** Blade width (cm): **medium (1,20 ± 0,17)** Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,55 ± 1,07)** Number of flowers: **low (15,17 ± 1,54)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (3,86 ± 0,29)** 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 (0,44 ± 0,01)** Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **truncate**  Surface: **rugose**  Number of grooves: **low** 

### *Fatty Acid Composition*

**" Zaituna "** *(synonymy: Saracena, Saracinesca, Siracusana, Verdisi, Zaituni, etc.)* 

Innocenzo Muzzalupo 415

Areal distribution or origin area: **Sicilia** Flesh/pit weight ratio: **medium (6,24 ± 1,60)**  Oil content (%): **medium (49,05 ± 1,59)**

*Morphological characters* 

Blade length (cm): **medium (5,56 ± 0,45)**  Blade width (cm): **medium (1,27 ± 0,11)**  Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **short (2,35 ± 1,50)**  Number of flowers: **low (12,58 ± 2,70)** 

Fresh weight of 100 fruits (g): **high (4,00 ± 1,99)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,54 ± 0,18)** 

Position of maximum transverse diameter:

Purpose: **table**

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

*Leaf characters*

*Fruit characters*

**central** Apex: **rounded** Base: **rounded** Niplle: **tenuous**

*Inflorescence characters*

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

Lenticels: **few and small**

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

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

*Pit characters* 

Mucron: **absent**

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

*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, grass and artichoke, read sensations of leaves. Balanced taste sensation with a medium 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 - Pannelli G., Alfei B., D' Ambrosio A., *et al.* In: *Varietà di olivo in Umbria*, Ed. Pliniana (2000), pp. 1-6.

2 - Muzzalupo I., Stefanizzi F., Bucci C., *et al.* In *Acta Italus Hortus,* (2011), 1: 138 –140.
