*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

276 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **10,89 ± 1,27** Palmitoleic acid **0,86 ± 0,49** Stearic acid **2,12 ± 0,59** Oleic acid **74,15 ± 1,05**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

**intensity. Medium fluidity.**

*Molecular Markers* 

**References:** 

Ist. Sper. Olivic. (2004), pp. 77-80.

*Comment:* **fruity medium, with hints of artichoke and almond. Balanced in flavours, with hints of bitter and spicy medium-light** 

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

Linoleic acid (ǚ6) **9,83 ± 0,76** Linolenic acid (ǚ3) **0,88 ± 0,07** Arachic acid **0,31 ± 0,05** Eicosenoic acid **0,11 ± 0,17** Behenic acid **0,08 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **198 - 206 177 - 177 208 - 218 214 - 214 124 - 144 150 - 157** 

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

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 143 - 143 177 - 177 150 - 182 170 - 170** 

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 **0,03 ± 0,02** 

Unsat./satured **6,51 ± 0,46** ǚ6/ǚ3 **11,14 ± 0,88**

> Blade length (cm): **medium (5,65 ± 0,56)** Blade width (cm): **medium (1,29 ± 0,12)** Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (3,20 ± 1,60)** Number of flowers: **low (11,87 ± 2,03)**

### *Fruit characters*

Fresh weight of 100 fruits (g): **high (5,08 ± 0,49)** Shape (length/width): **spherical** Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards base**  Apex: **rounded**  Base: **truncate**  Niplle: **absent**  Lenticels: **few and large** 

#### *Pit characters*

Weight of 100 pits (g): **high (0,55 ± 0,02)**  Shape (length/width): **ovoid**  Mucron: **tenuous**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **smooth**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Pennulara "** *(synonymy: Caccuri, Nostrale di Caccuri.)*  Innocenzo Muzzalupo 279

Areal distribution or origin area: **Calabria** Flesh/pit weight ratio: **high (8,07 ± 0,80)**  Oil content (%): **medium (49,73 ± 1,98)**

*Morphological characters* 

Blade length (cm): **medium (6,08 ± 0,98)** Blade width (cm): **medium (1,30 ± 0,09)** Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **short** (**2,43 ± 1,30)** Number of flowers: **low (10,64 ± 1,03)**

Fresh weight of 100 fruits (g): **high (5,66 ± 1,47)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,64 ± 0,22)**

Position of maximum transverse diameter:

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

Lenticels: **many and small**

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

Symmetry: **slightly asymmetric**

Purpose: **oil**

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

*Leaf characters*

*Fruit characters*

**towards base** Apex: **pointed** Base: **truncate** Niplle: **absent**

*Pit characters* 

Mucron: **obvious**

**towards base** Apex: **pointed** Base: **rounded**  Surface: **scabrous** Number of grooves: **low** 

*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 taste of artichoke and tomato, read sensations of almond. Balanced taste sensation with medium-light 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 - Caruso T., Cartabellotta D., Motisi A., *et all*. In: *Cultivar di olivo siciliane*, Università degli Studi di Palermo (2007), pp. 59-64.

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