*Morphological characters*

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

## *Leaf characters*

*Biochemical Characters*

272 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **14,66 ± 1,52** Palmitoleic acid **1,39 ± 0,11** Stearic acid **2,49 ± 1,00** Oleic acid **67,58 ± 1,07**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

**bitter. Medium fluidity.**

*Molecular Markers* 

**References:** 

dell'ERSA (2000), n° 5.

*Comment:* **fruity medium, with read sensations of artichoke, almond and grass. Balanced taste sensation with medium spicy and** 

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

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

Linoleic acid (ǚ6) **11,51 ± 0,26** Linolenic acid (ǚ3) **0,73 ± 0,02** Arachic acid **0,30 ± 0,03** Eicosenoic acid **0,03 ± 0,01** Behenic acid **0,08 ± 0,03**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 204 177 - 177 212 - 222 214 - 214 124 - 130 150 - 150** 

1 - Ente regionale di sviluppo agricolo per il Molise. In: *Il germoplasma dell'olivo nel Molise*, Quaderno divulgativo

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 150 - 182 177 - 193 154 - 205 213 - 213** 

2 - Muzzalupo I., Salimonti A., Caravita M. A., *et al. Adv. Hort. Sci*. (2008), 22(2): pp. 129-135.

*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 **0,06 ± 0,03** 

Unsat./satured **4,68 ± 0,20** ǚ6/ǚ3 **15,87 ± 0,09**

> Blade length (cm): **medium (5,64 ± 0,56)** Blade width (cm): **broad (1,52 ± 0,23)** Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,64 ± 1,42)** Number of flowers: **low (12,70 ± 2,37)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,72 ± 0,65)** Shape (length/width): **ovoid** Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **central** Apex: **rounded** Base: **rounded** Niplle: **absent** Lenticels: **few and small**

*Pit characters*  Weight of 100 pits (g): **high (0,50 ± 0,07)** Shape (length/width): **elliptic** Mucron: **tenuous** Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **central** Apex: **pointed** Base: **rounded**  Surface: **rugose** Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Pasola "** *(synonymy: Fasola,Passula.)*  Innocenzo Muzzalupo 275

Areal distribution or origin area: **Puglia** Flesh/pit weight ratio: **medium (5,36 ± 0,69)**  Oil content (%): **medium (44,38 ± 0,69)**

*Morphological characters* 

Purpose: **table**

*Tree characters*  Vigour: **strong** 

*Leaf characters*

*Fruit characters*

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

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

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

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

Lenticels: **many and small** 

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

Number of grooves: **high** 

*Pit characters* 

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

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

*Inflorescence characters*

Blade length (cm): **medium (5,38 ± 0,77)**  Blade width (cm): **medium (1,48 ± 0,20)** 

Inflorescence length (cm): **medium (2,75 ± 0,44)**  Number of flowers: **medium (16,75 ± 2,66)** 

Fresh weight of 100 fruits (g): **medium (3,63 ± 0,38)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,53 ± 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 almond and tomato, read sensations of grass, leaf, and aromatic herbs. Balanced taste sensation with medium-light bitter and medium 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 - Rotundo A., Marone E*.* In: *Il germoplasma olivicolo lucano*, Olita - Potenza (2002), pp. 127-130.

2 - Rotundo A., Perri E.,Muzzalupo I., *et al.* In: *Il germoplasma olivicolo meridionale*, (2012 in press).

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