**" Minna di vacca "**

Areal distribution or origin area: **Sicilia** Flesh/pit weight ratio: **high (9,24 ± 0,86)**  Oil content (%): **high (53,48 ± 0,70)** Purpose: **table**

*Biochemical Characters*

186 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **10,18± 0,08** Palmitoleic acid **1,21 ± 0,68** Stearic acid **2,34 ± 1,32** Oleic acid **73,40 ± 0,63**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

97-9.

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

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

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

Linoleic acid (ǚ6) **10,46 ± 0,65** Linolenic acid (ǚ3) **0,91 ± 0,02** Arachic acid **0,34 ± 0,03** Eicosenoic acid **0,03 ± 0,01** Behenic acid **0,09 ± 0,00**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **182 - 206 181 - 181 208 - 210 210 - 218 124 - 144 159 - 170** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **150 - 150 150 - 150 156 - 177 182 - 205 200 - 200** 

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-

*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 **6,84 ± 0,49** ǚ6/ǚ3 **11,54 ± 0,45**

## *Morphological characters*

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

*Leaf characters* Blade length (cm): **medium (5,08 ± 0,36)** Blade width (cm): **medium (1,47 ± 0,15)**

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

*Inflorescence characters* Inflorescence length (cm): **medium (2,56 ± 1,68)** Number of flowers: **low (13,41 ± 1,04)**

*Fruit characters* Fresh weight of 100 fruits (g): **high (5,59 ± 0,54)** Shape (length/width): **spherical**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded** Niplle: **obvious**  Lenticels: **many and small** 

*Pit characters*  Weight of 100 pits (g): **high (0,55 ± 0,01)** Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **towuards apex**  Apex: **rounded**  Base: **rounded**  Surface: **scabrous**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Monaca "** *(synonymy: Calabrise, Monaca, etc.)*  Innocenzo Muzzalupo 189

Areal distribution or origin area: **Sicilia** Flesh/pit weight ratio: **medium (5,20 ± 1,09)**  Oil content (%): **medium (40,74 ± 0,93)**

*Morphological characters* 

Purpose: **oil**

*Tree characters*  Vigour: **strong** 

*Leaf characters*

*Fruit characters*

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

Growth habit: **spreading-erect**  Canopy-density: **medium** 

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

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

Lenticels: **few and large** 

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

Number of grooves: **low** 

*Pit characters* 

Mucron: **obvious**  Symmetry: **symmetric** 

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

*Inflorescence characters*

Blade length (cm): **medium (5,06 ± 0,42)**  Blade width (cm): **medium (1,38 ± 0,13)** 

Number of flowers: **high (25,08 ± 1,76)** 

Inflorescence length (cm): **medium (2,95 ± 2,30)** 

Fresh weight of 100 fruits (g): **medium (3,38 ± 0,02)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,55 ± 0,06)** 

Position of maximum transverse diameter:

*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 taste of artichoke and tomato, read sensations of almond. Balanced taste sensation with 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 - Bottari V., Spina P. In: *Le varietà di olivo coltivate in Sicilia*, Ann. Sper. Agr. (1953), 7: pp. 937-1004.

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