**" Olivastro di Bucchianico "**

*(synonymy: Olivastro)* 

Areal distribution or origin area: **Abruzzo** Flesh/pit weight ratio: **medium (7,39 ± 0,12)**  Oil content (%): **high (53,11 ± 1,75)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

248 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **13,82 ± 0,25** Palmitoleic acid **1,50 ± 0,02** Stearic acid **2,00 ± 0,03** Oleic acid **71,71 ± 0,03**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**fluidity.**

**References:** 

97-9.

*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** 

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

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

Linoleic acid (ǚ6) **8,67 ± 0,41** Linolenic acid (ǚ3) **0,77 ± 0,02** Arachic acid **0,29 ± 0,03** Eicosenoic acid **0,01 ± 00,00** Behenic acid **0,07 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **182 - 206 179 - 185 212 - 218 210 - 212 126 - 144 150 - 159** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **150 - 150 150 - 150 156 - 164 156 - 182 205 - 205** 

1 - Cimato A., Cantini C., Sani G., In: *L'olivo in Toscana: il germoplasma autoctono*, Ed. ARSIA (2001).

2 - Various authors. In: *Catalogo Nazionale delle Varietà di Olivo*, University of Bari (in press), ISBN 978-88-88793-

*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 **5,17 ± 0,12** ǚ6/ǚ3 **11,28 ± 0,30**

> Blade length (cm): **short (4,37 ± 0,43)** Blade width (cm): **medium (1,23 ± 0,15)** Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **long (3,55 ± 0,59)** Number of flowers: **medium (18,63± 0,34)**

*Fruit characters* Fresh weight of 100 fruits (g): **medium (2,48 ± 0,37)** 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 (0,30 ± 0,03)** Shape (length/width): **elliptic**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **smooth**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Olivastro frentano "**

Innocenzo Muzzalupo 251

Areal distribution or origin area: **Abruzzo** Flesh/pit weight ratio: **low (4,98 ± 0,12)**  Oil content (%): **medium (42,40 ± 1,56)**

*Morphological characters* 

Blade length (cm): **medium (5,22 ± 0,37)** Blade width (cm): **medium (1,45 ± 0,16)**

Inflorescence length (cm): **medium (3,40 ± 0,55)** Number of flowers: **medium (18,48 ± 2,78)**

Fresh weight of 100 fruits (g): **low (1,67 ± 0,01)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,31 ± 0,03)**

Position of maximum transverse diameter:

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

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

Lenticels: **few and small** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **low** 

*Pit characters* 

Mucron: **obvious** 

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

*Inflorescence characters*

Purpose: **oil**

*Tree characters* 

*Leaf characters*

*Fruit characters*

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

Vigour: **medium-strong**  Growth habit: **erect**  Canopy-density: **medium** 

*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, with hints of grass and leaves, read sensations of almond and aromatic herbs. Balanced taste sensation with a medium bitter and medium-high spicy. Medium fluidity.**

## *Molecular Markers*

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

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


#### **References:**

1 - Pietrangeli E., Russo A., In: *Olivi D'Abruzzo*, Grafiche di Prinzio (1997), pp. 50-51.

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