**" Gnagnaro "**

*(synonymy: Gragnaro)* 

Areal distribution or origin area: **Molise** Flesh/pit weight ratio: **low (1,71 ± 0,06)**  Oil content (%): **low (36,14 ± 1,56)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

144 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00** Palmitic acid **13,86 ± 0,44** Palmitoleic acid **0,85 ± 0,02** Stearic acid **2,75 ± 0,19** Oleic acid **61,86 ± 0,45**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**fluidity.**

**References:** 

reported.

*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** 

Linoleic acid (ǚ6) **18,04 ± 0,25** Linolenic acid (ǚ3) **0,94 ± 0,02** Arachic acid **0,06 ± 0,34** Eicosenoic acid **0,02 ± 0,00** Behenic acid **0,08 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 198 177 - 179 214 - 222 214 - 214 126 - 144 170 - 184** 

*Table 2.* Microsatellites (SSR) *loci* analyzed. For each *locus* the allele size (expressed in base pairs) is

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 143 - 143 177 - 177 182 - 182 205 - 205** 

1 - Rotundo A., Marone E*.* In: *Il germoplasma olivicolo lucano*, Olita-Potenza (2002), pp. 57-60. 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.

*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 ± 0,00** 

Unsat./satured **4,86 ± 0,08** ǚ6/ǚ3 **19,16 ± 0,24**

> Blade length (cm): **short (4,98 ± 0,43)** Blade width (cm): **medium (1,34 ± 0,18)** Shape (length/width): **elliptic**

*Inflorescence characters*

Inflorescence length (cm): **medium (3,21 ± 1,85)** Number of flowers: **low (19,47 ± 1,42)**

*Fruit characters* Fresh weight of 100 fruits (g): **low (0,59 ± 0,01)** Shape (length/width): **elongated**  Symmetry: **asymmetric**  Position of maximum transverse diameter: **central**  Apex: **pointed**  Base: **rounded**  Niplle: **tenuous** Lenticels: **many and small** 

*Pit characters*  Weight of 100 pits (g): **low (0,22 ± 0,01)** Shape (length/width): **elliptic**  Mucron: **obvious**  Symmetry: **asymmetric**  Position of maximum transverse diameter: **central**  Apex: **pointed**  Base: **rounded**  Surface: **smooth**  Number of grooves: **low** 

### *Fatty Acid Composition*

**" Grappolo "** *(synonymy: Frantoie a grappoli)*  Innocenzo Muzzalupo 147

Areal distribution or origin area: **Toscana** Flesh/pit weight ratio: **medium (6,01 ± 0,47)**  Oil content (%): **medium (47,30 ± 1,64)**

*Morphological characters* 

Blade length (cm): **medium (5,60 ± 0,46)** Blade width (cm): **broad (1,59 ± 0,12)** Shape (length/width): **elliptic** 

Number of flowers: **low (17,73 ± 1,82)**

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

Inflorescence length (cm): **medium (2,95 ± 0,35)**

Fresh weight of 100 fruits (g): **medium (2,59 ± 0,06)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,37 ± 0,02)**

Position of maximum transverse diameter:

Purpose: **oil**

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

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

Symmetry: **symmetric** 

Lenticels: **many and small** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious** 

**towards apex**  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-high, with hints of almond and read sensations of grass and artichoke. Balanced taste sensation with a medium 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 - Macrì T., Picone G., La Porta G. In : *Olivo e Olio,* (1988), 5: pp. 34-41.

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