*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

194 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **12,81 ± 0,50** Palmitoleic acid **0,88 ± 0,28** Stearic acid **1,77 ± 0,24** Oleic acid **75,79 ± 0,83**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

**Medium fluidity.** 

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

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

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

Linoleic acid (ǚ6) **6,84 ± 0,73** Linolenic acid (ǚ3) **0,85 ± 0,10** Arachic acid **0,23 ± 0,10** Eicosenoic acid **0,04 ± 0,02** Behenic acid **0,06 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **184 - 206 179 - 185 212 - 222 214 - 214 124 - 130 150 - 157** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 166 - 182 177 - 193 154 - 205 213 - 220** 

1 - Lombardo N. In: *Le risorse genetiche vegetali presso gli* IRSA, MIPAF (2001), 1: pp. 361-405. 2 - Muzzalupo I., Stefanizzi F., Bucci C., *et al.* In *Acta Italus Hortus,* (2011), 1: 138 –140.

*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 **0,09 ± 0,12** 

Unsat./satured **5,71 ± 0,31** ǚ6/ǚ3 **8,05 ± 0,48**

> Blade length (cm): **medium (5,29 ± 0,64)**  Blade width (cm): **medium (1,26 ± 0,16)**  Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **long (3,51 ± 0,70)**  Number of flowers: **high (26,49 ± 1,58)** 

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,36 ± 0,34)** Shape (length/width): **spherical**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **rounded**  Niplle: **absent** Lenticels: **many and small** 

## *Pit characters*

Weight of 100 pits (g): **medium (0,31 ± 0,01)**  Shape (length/width): **ovoid**  Mucron: **absent**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Surface: **rugose**  Number of grooves: **high** 

### *Fatty Acid Composition*

**" Morchiaio "** *(synonymy: Fecciaio, Maschio, Mezzolano, Morchiolo, Olivastro, etc.)* 

Innocenzo Muzzalupo 197

Areal distribution or origin area: **Toscana** Flesh/pit weight ratio: **high (9,59 ± 0,39)**  Oil content (%): **medium (47,90 ± 2,12)**

*Morphological characters* 

Purpose: **oil**

*Tree characters*  Vigour: **weak** 

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

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

Lenticels: **few and small** 

*Pit characters* 

Mucron: **absent** 

**central**  Apex: **pointed**  Base: **pointed**  Surface: **rugose** 

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

Blade length (cm): **medium (5,98 ± 0,40)** Blade width (cm): **medium (1,21 ± 0,12)** Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **medium (2,72 ± 0,82)** Number of flowers: **medium (18,14 ± 1,44)**

Fresh weight of 100 fruits (g): **medium (3,87 ± 0,05)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,37 ± 0,01)**

Position of maximum transverse diameter:

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

Symmetry: **slightly asymmetric** 

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 grass and artichoke. Balanced taste sensation with a medium 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 - Pannelli G., Alfei B., D' Ambrosio A., *et al.* In: *Varietà di olivo in Umbria*, Ed. Pliniana (2000), pp. 37-42.

2 - Muzzalupo I., Stefanizzi F., Salimonti A., *et al. Sci. Agric.* (2009), 66 (5): pp. 685–690.
