**" Bosana "**

*(synonymy: Bosana a scopa, Bosana pendula, Olia de ozzu, etc.)* 

Areal distribution or origin area: **Sardegna** Flesh/pit weight ratio: **medium (5,29 ± 0,23)**  Oil content (%): **medium (40,99 ± 1,96)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

40 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **11,05 ± 0,07** Palmitoleic acid **1,01 ± 0,32** Stearic acid **2,36 ± 0,39** Oleic acid **75,57 ± 0,76**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

**Medium-light fluidity.**

*Molecular Markers* 

**References:** 

97-9.

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

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

For each *locus* the allele size (expressed in base pairs) is reported.

Linoleic acid (ǚ6) **7,56 ± 0,05** Linolenic acid (ǚ3) **0,94 ± 0,06** Arachic acid **0,28 ± 0,06** Eicosenoic acid **0,03 ± 0,02** Behenic acid **0,07 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **166 - 198 177 - 181 214 - 222 214 - 224 130 - 144 157 - 157** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 140 143 - 143 166 - 193 150 - 210 200 - 200** 

1 - Pannelli G., Alfei B., D' Ambrosio A., *et al.* In: *Varietà di olivo in Umbria*, Ed. Pliniana (2000), pp. 1-6. 2 - Various authors. In: *Catalogo Nazionale delle Varietà di Olivo*, University of Bari (in press), ISBN 978-88-88793-

*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 **0,02 ± 0,00** 

Unsat./satured **6,27 ± 0,17** ǚ6/ǚ3 **8,10 ± 0,50**

> Blade length (cm): **medium (6,38 ± 0,29)** Blade width (cm): **broad (1,61 ± 0,15)** Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,81 ± 1,51)** Number of flowers: **medium (20,32 ± 1,26)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (3,19 ± 0,25)** Shape (length/width): **spherical**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Niplle: **absent** Lenticels: **few and small** 

*Pit characters*  Weight of 100 pits (g): **high (5,29 ± 0,23)** Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **symmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **pointed**  Surface: **smooth**  Number of grooves: **medium** 

#### *Fatty Acid Composition*

**" Brandofino "** *(synonymy: Mantonica, Nostrale, Randazzese, Randazzisa, etc.)* 

Innocenzo Muzzalupo 43

Areal distribution or origin area: **Sicilia** Flesh/pit weight ratio: **very high (14,33 ± 0,60)** 

Oil content (%): **medium (49,24 ± 2,49)**

*Morphological characters* 

Purpose: **dual purpose**

Growth habit: **spreading-erect**  Canopy-density: **dense**

Blade length (cm): **medium (5,71 ± 0,46)** Blade width (cm): **medium (1,42 ± 0,19)** Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **short (2,37 ± 0,87)** Number of flowers: **low (12,47 ± 2,37)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,60 ± 0,03)**

Position of maximum transverse diameter:

Fresh weight of 100 fruits (g): **very high (7,92 ± 1,40)**

*Tree characters*  Vigour: **strong**

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

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

Lenticels: **many and large**

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

Number of grooves: **high** 

*Pit characters* 

Mucron: **absent** Symmetry: **symmetric**

**towards apex** Apex: **rounded** 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:* **medium fruity , with good sensation of grass, less almond and artichoke. Balanced taste sensation, with bitter and spicy medium. Medium fluidity.**

## *Molecular Markers*

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


#### **References:**

1 - Various authors. In: *Catalogo Nazionale delle Varietà di Olivo* . University of Bari (in press), ISBN 978-88-88793- 97-9.

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