**" Pizzutella "**

*(synonymy: Pizziricò, Pizzutedda, etc.)* 

Areal distribution or origin area: **Sicilia** Flesh/pit weight ratio: **medium (5,32 ± 0,39)**  Oil content (%): **medium (44,06 ± 2,06)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

298 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **15,00 ± 1,07** Palmitoleic acid **1,49 ± 0,30** Stearic acid **2,00 ± 0,26** Oleic acid **68,01 ± 1,61**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

**ity.**

*Comment:* **medium-high fruity, with good sensation of grass, less almond and artichoke. Balanced taste sensation, with bitter and spicy medium-high. Medium-high fluid-**

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

Linoleic acid (ǚ6) **10,69 ± 0,68** Linolenic acid (ǚ3) **0,82 ± 0,16** Arachic acid **0,25 ± 0,05** Eicosenoic acid **0,03 ± 0,02** Behenic acid **0,08 ± 0,03**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 172 179 - 185 212 - 222 218 - 218 126 - 144 170 - 184** 

1 - Mulas M., Agabbio M., Chessa I., In: *L'Olivo: le vecchie varietà della Sardegna*, Ed. Delfino (1994), pp. 310-338.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 140 135 - 135 164 - 193 150 - 150 125 - 125** 

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 **0,04 ± 0,03** 

Unsat./satured **4,73 ± 0,35** ǚ6/ǚ3 **13,44 ± 2,84**

> Blade length (cm): **short (4,90 ± 0,47)**  Blade width (cm): **medium (1,24 ± 0,15)**  Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **short (2,12 ± 0,89)**  Number of flowers: **medium (24,41 ± 1,86)** 

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (3,34 ± 0,44)** Shape (length/width): **ovoid**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards base**  Apex: **pointed**  Base: **rounded**  Niplle: **tenuous**  Lenticels: **many and large** 

#### *Pit characters*

Weight of 100 pits (g): **medium (0,53 ± 0,06)**  Shape (length/width): **elliptic**  Mucron: **absent**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **pointed**  Base: **pointed** Surface: **rugose**  Number of grooves: **low** 

### *Fatty Acid Composition*

**" Posola "** *(synonymy: D'Alannese, Pennese, Pizzutella, etc.)*  Innocenzo Muzzalupo 301

Areal distribution or origin area: **Abruzzo** Flesh/pit weight ratio: **medium (7,46 ± 0,10)**  Oil content (%): **medium (41,04 ± 2,48)**

*Morphological characters* 

Blade length (cm): **medium (5,32 ± 0,40)** Blade width (cm): **medium (1,06 ± 0,12)** Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **short (2,25 ± 0,70)** Number of flowers: **medium (15,51 ± 1,32)**

Fresh weight of 100 fruits (g): **medium (3,81± 0,02)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,45 ± 0,01)**

Position of maximum transverse diameter:

Purpose: **oil**

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

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

Shape (length/width): **ovoid**  Symmetry: **slightly asymmetric** 

Lenticels: **few and large** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **low** 

*Pit characters* 

Mucron: **obvious** 

**central**  Apex: **pointed**  Base: **rounded**  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 hints of almond and artichoke, read sensations of grass and tomato. 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 - Bottari V., Spina P. In: *Le varietà di olivo coltivate in Sicilia*, Ann. Sper. Agr. (1953), 7: pp. 937-1004.

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