**" Frangivento "**

*(synonymy: Cipressino, Franjivento, Olivo Cipressino, Olivo di Pietrafitta, etc.)* 

Areal distribution or origin area: **Puglia** Flesh/pit weight ratio: **medium (5,80 ± 0,81)**  Oil content (%): **medium (42,19 ± 1,23)** Purpose: **oil**

## *Morphological characters*

*Tree characters*  Vigour: **strong**  Growth habit: **erect**  Canopy-density: **dense** 

#### *Leaf characters*

*Biochemical Characters*

122 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **14,98 ± 0,17** Palmitoleic acid **1,40 ± 0,10** Stearic acid **1,60 ± 0,13** Oleic acid **69,82 ± 1,43**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

*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-high fluidity.**

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

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

Linoleic acid (ǚ6) **9,83 ± 1,70** Linolenic acid (ǚ3) **0,83 ± 0,12** Arachic acid **0,22 ± 0,01** Eicosenoic acid **0,02 ± 0,01** Behenic acid **0,06 ± 0,00**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **172 - 194 179 - 181 208 - 212 214 - 224 124 - 144 159 - 170** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 150 - 150 177 - 177 182 - 210 205 - 205** 

1 - Consiglio Oleicolo Internazionale*.* In: *Catalogo Mondiale delle Varietà di Olivo,* COI (2003). 2 - Muzzalupo I., Stefanizzi F., Bucci C., *et al.* In *Acta Italus Hortus,* (2011), 1: 138 –140.

*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 ± 0,00** 

Unsat./satured **4,90 ± 0,12** ǚ6/ǚ3 **11,87 ± 0,37**

> Blade length (cm): **medium (6,32 ± 0,56)** Blade width (cm): **medium (1,22 ± 0,13)** Shape (length/width): **elliptic—lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **long (4,36 ± 0,76)** Number of flowers: **high (32,90 ± 5,01)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,12 ± 0,42)** 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 (0,34 ± 0,05)** Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Surface: **smooth**  Number of grooves: **low** 

### *Fatty Acid Composition*

**" Frangivento "** *(synonymy: Cipressino, Franjivento, Olivo Cipressino, Olivo di Pietrafitta, etc.)* 

Innocenzo Muzzalupo 125

Areal distribution or origin area: **Puglia** Flesh/pit weight ratio: **medium (5,80 ± 0,81)**  Oil content (%): **medium (42,19 ± 1,23)**

*Morphological characters* 

Blade length (cm): **medium (6,32 ± 0,56)** Blade width (cm): **medium (1,22 ± 0,13)** Shape (length/width): **elliptic—lanceolate** 

Inflorescence length (cm): **long (4,36 ± 0,76)** Number of flowers: **high (32,90 ± 5,01)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,34 ± 0,05)**

Position of maximum transverse diameter:

Fresh weight of 100 fruits (g): **medium (2,12 ± 0,42)**

Purpose: **oil**

*Tree characters*  Vigour: **strong**  Growth habit: **erect**  Canopy-density: **dense** 

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

Symmetry: **symmetric** 

Lenticels: **many and small** 

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

Number of grooves: **low** 

*Pit characters* 

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

**central**  Apex: **rounded**  Base: **rounded**  Surface: **smooth** 

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

*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 and read sensations of grass and artichoke. Balanced taste sensation with a medium-high 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 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Contributo alla caratterizzazione del germoplasma olivicolo pugliese*, Istituto Sperimentale per l'Olivicoltura (2004), pp. 53-56.

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