*Morphological characters*

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

## *Leaf characters*

*Biochemical Characters*

360 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **12,69 ± 1,40** Palmitoleic acid **0,73 ± 0,02** Stearic acid **1,92 ± 0,55** Oleic acid **73,09 ± 0,15**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**Medium fluidity.**

**References:** 

Ist. Sper. Olivic. (2004), pp. 85-88.

*Comment:* **fruity medium, with hints of almond, artichoke and tomato. Balanced taste sensation with a medium bitter and spicy.** 

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

Linoleic acid (ǚ6) **9,41 ± 0,15** Linolenic acid (ǚ3) **0,92 ± 0,09** Arachic acid **0,31 ± 0,20** Eicosenoic acid **0,19 ± 0,24** Behenic acid **0,11 ± 0,07**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **172 - 198 177 - 181 212 - 212 210 - 214 124 - 144 170 - 170** 

1 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Contributo alla caratterizzazione del germoplasma olivicolo pugliese*,

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 143 - 143 166 - 166 154 - 154 108 - 108** 

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 **0,06 ± 0,04** 

Unsat./satured **5,67 ± 0,28** ǚ6/ǚ3 **10,28 ± 0,80**

> Blade length (cm): **medium (5,26 ± 0,39)** Blade width (cm): **medium (1,05 ± 0,09)** Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,80 ± 0,28)** Number of flowers: **low (17,23 ± 2,95)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (3,39 ± 0,66)** Shape (length/width): **spherical** Symmetry: **symmetric** Position of maximum transverse diameter: **towards base** Apex: **rounded** Base: **truncate** Niplle: **absent** Lenticels: **many and small**

*Pit characters*  Weight of 100 pits (g): **medium (0,44 ± 0,61)** Shape (length/width): **ovoid** Mucron: **absent** Symmetry: **symmetric** Position of maximum transverse diameter: **towards base** Apex: **rounded** Base: **rounded**  Surface: **rugose** Number of grooves: **low** 

### *Fatty Acid Composition*

**" Sargano di Fermo "** *(synonymy: Rosciola di Sirolo, Sargana, Sargano, etc.)*  Innocenzo Muzzalupo 363

Areal distribution or origin area: **Marche** Flesh/pit weight ratio: **low (4,85 ± 0,61)**  Oil content (%): **medium (47,96 ± 0,78)**

*Morphological characters* 

Blade length (cm): **medium (5,30 ± 0,38)**  Blade width (cm): **medium (1,38 ± 0,12)** 

Inflorescence length (cm): **long (3,92± 0,81)**  Number of flowers: **low (17,77 ± 1,33)** 

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,45 ± 0,03)** 

Position of maximum transverse diameter:

Fresh weight of 100 fruits (g): **medium (2,61 ± 0,11)**

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

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

Lenticels: **many and small** 

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

Number of grooves: **low** 

Symmetry: **slightly asymmetric** 

*Pit characters* 

Mucron: **obvious** 

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

*Inflorescence characters*

Purpose: **oil**

*Tree characters* 

*Leaf characters*

*Fruit characters*

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

Vigour: **medium-strong**  Growth habit: **spreading-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 read sensations of almond, grass and artichoke. 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:**

