*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

390 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00** Palmitic acid **11,10 ± 0,01** Palmitoleic acid **1,09 ± 0,35** Stearic acid **1,89 ± 0,19** Oleic acid **76,13 ± 0,04**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

reported.

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

Linoleic acid (ǚ6) **7,55 ± 1,00** Linolenic acid (ǚ3) **0,79 ± 0,02** Arachic acid **0,25 ± 0,04** Eicosenoic acid **0,02 ± 0,00** Behenic acid **0,05 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 198 177 - 185 212 - 222 212 - 218 126 - 144 150 - 157** 

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

1 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Il germoplasma olivicolo calabrese*, Ist. Sper. Olivic.(2003), pp: 23.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 143 - 143 166 - 193 143 - 205 205 - 232** 

2 - Perri E., Mazzotti F., Muzzalupo I., *et al.* In: *Relazione attività, CO.R.ASS.OL.* (2003).

3 - Muzzalupo I., Chiappetta A., Benincasa C., *et al Sci Hortic-Amsterdam*, (2010), 126: pp. 324-329.

*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 **6,53 ± 0,14** ǚ6/ǚ3 **9,52 ± 1,00**

> Blade length (cm): **medium (5,26 ± 0,57)** Blade width (cm): **broad (1,59 ± 0,18)** Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **long (3,53 ± 0,18)** Number of flowers: **medium (23,75 ± 2,97)**

## *Fruit characters* Fresh weight of 100 fruits (g): **low (1,90 ± 0,33)** Shape (length/width): **ovoid** Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **central** Apex: **rounded** Base: **rounded** Niplle: **absent** Lenticels: **many and small**

*Pit characters*  Weight of 100 pits (g): **medium (0,30 ± 0,06)** Shape (length/width): **elliptic** Mucron: **absent** Symmetry: **asymmetric**  Position of maximum transverse diameter: **towards apex** Apex: **rounded** Base: **pointed**  Surface: **smooth** Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Tonda di Strongoli "** *(synonymy: Olivo di Pentone, Strongolese, Tonda di Filadelfia, Tonda di Filogaso, etc.)* 

Innocenzo Muzzalupo 393

Areal distribution or origin area: **Calabria** Flesh/pit weight ratio: **high (8,58 ± 0,60)**  Oil content (%): **medium (51,88 ± 2,91)**

*Morphological characters* 

Blade length (cm): **medium (6,19 ± 0,61)** Blade width (cm): **medium (1,01 ± 0,14)** Shape (length/width): **lanceolate** 

Inflorescence length (cm): **short (2,44 ± 1,0)** Number of flowers: **low (17,08 ± 1,13)**

Fresh weight of 100 fruits (g): **high (5,10 ± 1,49)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,53 ± 0,13)**

Position of maximum transverse diameter:

Purpose: **dual purpose**

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

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

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

Lenticels: **few and large**

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

Number of grooves: **low** 

Symmetry: **slightly asymmetric**

*Pit characters* 

Mucron: **absent**

**towards apex** Apex: **rounded** Base: **rounded**  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:* **medium fruity, with good sensation of almond and aromatic herbs, less grass and artichoke. Balanced taste sensation, with bitter and spicy medium. 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: *Il germoplasma olivicolo calabrese*, Ist. Sper. Olivic.(2003), pp: 24.

2 - Perri E., Mazzotti F., Muzzalupo I., *et al.* In: *Relazione attività, CO.R.ASS.OL.* (2003).

3 - Muzzalupo I., Chiappetta A., Benincasa C., *et al Sci Hortic-Amsterdam*, (2010), 126: pp. 324-329.
