*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

60 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **14,87 ± 1,29** Palmitoleic acid **1,72 ± 0,34** Stearic acid **1,91 ± 0,03** Oleic acid **66,83 ± 0,38**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**fluidity.**

**References:** 

Ist. Sper. Olivic. (2004), pp. 29-32.

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

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

Linoleic acid (ǚ6) **11,55 ± 0,10** Linolenic acid (ǚ3) **0,46 ± 0,08** Arachic acid **0,52 ± 0,05** Eicosenoic acid **0,41 ± 0,02** Behenic acid **0,14 ± 0,06**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **198 - 198 179 - 181 208 - 208 214 - 224 124 - 126 136 - 159** 

1 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Contributo alla caratterizzazione del germoplasma olivicolo pugliese*,

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 143 - 143 166 - 193 182 - 182 185 - 185** 

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

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 **0,07 ± 0,01** 

Unsat./satured **4,74 ± 0,35** ǚ6/ǚ3 **25,21 ± 4,05**

> Blade length (cm): **medium (6,46 ± 0,83)** Blade width (cm): **medium (1,34 ± 0,14)** Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,56 ± 3,63)**  Number of flowers: **low (13,20 ± 4,30)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (5,41 ± 1,51)** Shape (length/width): **ovoid** Symmetry: **asymmetric** Position of maximum transverse diameter: **central** Apex: **rounded** Base: **rounded** Nipple: **obvious** Lenticels: **few and large**

*Pit characters*  Weight of 100 pits (g): **high (0,62 ± 0,15)** Shape (length/width): **elliptic** Mucron: **obvious** Symmetry: **asymmetric** Position of maximum transverse diameter: **central** Apex: **rounded** Base: **pointed**  Surface: **rugose** Number of grooves: **medium**

### *Fatty Acid Composition*

**" Carpinetana "** *(synonymy: Femminina, Nebbio di montagna, Pizzutella, Posolella, etc.)* 

Innocenzo Muzzalupo 63

Areal distribution or origin area: **Abruzzo** Flesh/pit weight ratio: **medium (5,50 ± 0,27)**  Oil content (%): **medium (46,26 ± 1,37)**

*Morphological characters* 

Purpose: **oil**

*Tree characters*  Vigour: **weak** 

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

Symmetry: **symmetric** 

Lenticels: **few and small** 

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

Number of grooves: **medium** 

*Pit characters* 

Mucron: **absent**  Symmetry: **symmetric** 

**towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **smooth** 

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

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

Blade length (cm): **medium (6,02 ± 0,30)**  Blade width (cm): **medium (1,46 ± 0,12)**  Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **medium (2,95 ± 0,18)**  Number of flowers: **medium (20,09 ± 1,82)** 

Fresh weight of 100 fruits (g): **medium (3,57 ± 0,37)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,55 ± 0,04)** 

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:* **medium-high fruity, with good sensation of grass, less almond 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: 3-4.

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

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