**" Olivo da salare "**

*(synonymy: Gaetana)* 

Areal distribution or origin area: **Campania** Flesh/pit weight ratio: **medium (5,95 ± 0,50)**  Oil content (%): **medium (46,43 ± 1,84)** Purpose: **dual purpose**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

254 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **13,91 ± 0,35** Palmitoleic acid **1,22 ± 0,15** Stearic acid **2,64 ± 0,06** Oleic acid **70,19 ± 0,55**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

Napoli, (2000).

*Comment:* **fruity medium-high, with hints of leaves, grass, almond and artichoke. Balanced taste sensation with a medium-high bitter and spicy. Medium-high fluidity.**

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

Linoleic acid (ǚ6) **9,99 ± 0,59** Linolenic acid (ǚ3) **0,77 ± 0,03** Arachic acid **0,30 ± 0,10** Eicosenoic acid **0,02 ± 0,01** Behenic acid **0,07 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **172 - 198 179 - 185 214 - 214 218 - 218 124 - 130 150 - 157** 

1 - Pugliano G., Flaminio G., Pugliano M.L., *et al.* In: *La risorsa genetica dell'olivo in Campania,* SE. S.I.R.C.A. Ed.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 154 143 - 150 164 - 177 182 - 182 213 - 213** 

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 **0,03 ± 0,01** 

Unsat./satured **4,92 ± 0,06** ǚ6/ǚ3 **12,98 ± 1,26**

> Blade length (cm): **medium (5,86 ± 0,36)**  Blade width (cm): **medium (1,41 ± 0,14)**  Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,69 ± 0,55)**  Number of flowers: **low (13,12 ± 1,40)** 

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (3,48 ± 0,16)** Shape (length/width): **spherical**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Niplle: **absent** Lenticels: **many and small** 

#### *Pit characters*

Weight of 100 pits (g): **high (0,51 ± 0,06)**  Shape (length/width): **ovoid**  Mucron: **absent**  Symmetry: **symmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **rugose**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Olivo della Madonna "**

Innocenzo Muzzalupo 257

Areal distribution or origin area: **Toscana** Flesh/pit weight ratio: **low (3,87 ± 0,44)**  Oil content (%): **low (39,38 ± 0,08)**

*Morphological characters* 

Purpose: **oil**

*Tree characters*  Vigour: **medium** 

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

Growth habit: **erect-sprading**  Canopy-density: **medium-sparse** 

Blade length (cm): **medium (6,13 ± 0,49)**  Blade width (cm): **broad (2,08 ± 0,26)**  Shape (length/width): **elliptic** 

Inflorescence length (cm): **medium (2,92 ± 0,49)**  Number of flowers: **medium (24,73 ± 1,31)** 

Fresh weight of 100 fruits (g): **medium (2,34 ± 0,03)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,49± 0,03)** 

Position of maximum transverse diameter:

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

Lenticels: **many and small** 

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

*Pit characters* 

Mucron: **obvious**  Symmetry: **asymmetric** 

**towards apex**  Apex: **pointed**  Base: **rounded**  Surface: **scabrous**  Number of grooves: **low** 

*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 leaves, grass, artichoke and tomato. Balanced taste sensation with a medium-high bitter and spicy. 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 - Pugliano G., Flaminio G., Pugliano M.L., *et al.* In: *La risorsa genetica dell'olivo in Campania,* SE. S.I.R.C.A. Ed. Napoli, (2000).

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