*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

410 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **10,35 ± 0,68** Palmitoleic acid **0,42 ± 0,05** Stearic acid **2,32 ± 0,83** Oleic acid **76,60 ± 0,89**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

**sity, medium fluidity.**

*Molecular Markers* 

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

**References:** 

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

Linoleic acid (ǚ6) **8,48 ± 2,12** Linolenic acid (ǚ3) **0,98 ± 0,12** Arachic acid **0,48 ± 0,15** Eicosenoic acid **0,28 ± 0,25** Behenic acid **0,10 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 206 173 - 175 208 - 212 214 - 224 130 - 144 170 - 170** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 150 - 150 166 - 193 143 - 210 213 - 232** 

2 - Muzzalupo I., Stefanizzi F., Bucci C., *et al.* In *Acta Italus Hortus,* (2011), 1: 138 –140.

1 - Parlati M. V., Pandolfi S. In: *Olivo e Olio,* (2001), 4: pp. 67-72.

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 ± 0,01** 

Unsat./satured **6,77 ± 0,89** ǚ6/ǚ3 **8,90 ± 3,27**

> Blade length (cm): **short (4,51 ± 0,44)**  Blade width (cm): **narrow (0,95 ± 0,12)**  Shape (length/width): **elliptic—lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,97 ± 1,56)**  Number of flowers: **medium (21,78 ± 3,48)** 

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,39 ± 0,45)** Shape (length/width): **ovoid**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **truncate**  Niplle: **tenuous**  Lenticels: **many and small** 

#### *Pit characters*

Weight of 100 pits (g): **medium (0,30 ± 0,01)**  Shape (length/width): **elliptic**  Mucron: **absent**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central** Apex: **pointed**  Base: **pointed**  Surface: **rugose**  Number of grooves: **medium** 

#### *Fatty Acid Composition*

**" Vocio "** *(synonymy: Corniolo da curare, Corniolo dolce, Olivo da pasto, Olivoce, Voce, etc.)* 

Innocenzo Muzzalupo 413

Areal distribution or origin area: **Umbria** Flesh/pit weight ratio: **high (7,76 ± 0,49)**  Oil content (%): **medium (45,82 ± 0,08)**

*Morphological characters* 

Blade length (cm): **medium (5,45 ± 0,47)** Blade width (cm): **medium (1,20 ± 0,17)** Shape (length/width): **elliptic-lanceolate** 

Number of flowers: **low (15,17 ± 1,54)**

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

Inflorescence length (cm): **medium (2,55 ± 1,07)**

Fresh weight of 100 fruits (g): **medium (3,86 ± 0,29)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,44 ± 0,01)**

Position of maximum transverse diameter:

Purpose: **dual purpose**

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

*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** 

Symmetry: **slightly asymmetric** 

*Pit characters* 

Mucron: **obvious** 

**towards apex**  Apex: **rounded**  Base: **truncate**  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:* **fruity medium-high, with taste of artichoke and almond, read sensations of grass and leaves. 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 - Caruso T., Cartabellotta D., Motisi A., *et all*. In: *Cultivar di olivo siciliane*, Università degli Studi di Palermo (2007), pp. 124-128.

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