*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

198 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **13,82 ± 0,24** Palmitoleic acid **0,81 ± 0,01** Stearic acid **2,03 ± 0,04** Oleic acid **75,25 ± 0,70**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**fluidity.**

**References:** 

*Comment:* **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) **6,10 ± 0,17** Linolenic acid (ǚ3) **0,95 ± 0,03** Arachic acid **0,31 ± 0,07** Eicosenoic acid **0,06 ± 0,01** Behenic acid **0,11 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **194 - 194 177 - 181 218 - 212 212 - 212 124 - 144 150 - 157** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 140 143 - 143 156 - 177 150 - 182 108 - 108** 

1 - Cimato A., Cantini C., Sani G., In: *L'olivo in Toscana: il germoplasma autoctono*, Ed. ARSIA (2001). 2 - Muzzalupo I., Lombardo N., Salimonti A., *et al. Adv. Hort. Sci*. (2008), 22(2): pp. 142-148.

*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 ± 0,02** 

Unsat./satured **5,16 ± 0,09** ǚ6/ǚ3 **6,42 ± 0,00**

> Blade length (cm): **medium (5,56 ± 0,63)** Blade width (cm): **medium (1,46 ± 0,22)** Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **short (2,34 ± 0,93)** Number of flowers: **low (16,24 ± 2,39)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **high (4,87 ± 0,05)** Shape (length/width): **ovoid** Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **central** Apex: **rounded** Base: **truncate** Niplle: **obvious** Lenticels: **many and small**

*Pit characters*  Weight of 100 pits (g): **high (0,66 ± 0,10)** Shape (length/width): **elliptic** Mucron: **obvious** Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **central** Apex: **pointed** Base: **rounded**  Surface: **rugose** Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Morinello "** *(synonymy: Aurina, Arancino, Carbogna, More, Oriolo, etc.)* 

Innocenzo Muzzalupo 201

Areal distribution or origin area: **Toscana** Flesh/pit weight ratio: **low (4,92 ± 0,29)**  Oil content (%): **medium (42,42 ± 1,86)**

*Morphological characters* 

Blade length (cm): **medium (5,84 ± 0,38)** Blade width (cm): **medium (1,31 ± 0,16)** Shape (length/width): **elliptic-lanceolate** 

Number of flowers: **high (25,55 ± 2,94**

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

Inflorescence length (cm): **medium (3,44 ± 0,44)**

Fresh weight of 100 fruits (g): **low (1,84 ± 0,01)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,32 ± 0,02)**

Position of maximum transverse diameter:

Purpose: **oil**

*Tree characters* 

*Leaf characters*

*Fruit characters*

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

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

*Inflorescence characters*

Symmetry: **symmetric** 

Lenticels: **many and small** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious** 

**central**  Apex: **rounded**  Base: **rounded**  Surface: **smooth** 

*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 artichoke, read sensations of tomato, grass and leaves. Balanced taste sensation with a medium-light bitter and 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 - Caruso T., Cartabellotta D., Motisi A., *et all*. In: *Cultivar di olivo siciliane*, Università degli Studi di Palermo (2007), pp. 42-46.

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