**" Rosciola Coltodino "**

Areal distribution or origin area: **Lazio** Flesh/pit weight ratio: **medium (5,53 ± 1,00)**  Oil content (%): **medium (45,60 ± 1,66)** Purpose: **oil**

## *Morphological characters*

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

*Biochemical Characters*

332 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **13,40 ± 0,36** Palmitoleic acid **1,47 ± 0,04** Stearic acid **1,97 ± 0,02** Oleic acid **74,41 ± 0,16**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**fluidity.**

**References:** 

dell'ERSA (2000), n° 5.

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

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

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

Linoleic acid (ǚ6) **6,49 ± 0,57** Linolenic acid (ǚ3) **0,75 ± 0,04** Arachic acid **0,21 ± 0,03** Eicosenoic acid **0,02 ± 0,00** Behenic acid **0,05 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **198 - 210 181 - 181 212 - 222 214 - 214 130 - 126 150 - 150** 

1 - Ente regionale di sviluppo agricolo per il Molise. In: *Il germoplasma dell'olivo nel Molise*, Quaderno divulgativo

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 140 143 - 143 177 - 193 154 - 205 213 - 243** 

2 - Muzzalupo I., Salimonti A., Caravita M. A., *et al. Adv. Hort. Sci*. (2008), 22(2): pp. 129-135.

*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 ± 0,01** 

Unsat./satured **5,37 ± 0,18** ǚ6/ǚ3 **8,62 ± 0,30**

> *Leaf characters* Blade length (cm): **medium (5,49 ± 0,43)** Blade width (cm): **medium (1,23 ± 0,11)**

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

*Inflorescence characters*

Inflorescence length (cm): **medium (3,65 ± 0,49)** Number of flowers: **medium (24,04 ± 2,31)**

*Fruit characters* Fresh weight of 100 fruits (g): **low (1,65 ± 0,08)** Shape (length/width): **spherical**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **truncate**  Niplle: **absent** Lenticels: **few and small** 

*Pit characters*  Weight of 100 pits (g): **low (0,26 ± 0,05)** Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Surface: **rugose**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Rosciola di Rotello "** *(synonymy: Rusciola)* 

Innocenzo Muzzalupo 335

Areal distribution or origin area: **Molise** Flesh/pit weight ratio: **low (3,84 ± 0,34)**  Oil content (%): **medium (48,10 ± 0,08)**

*Morphological characters* 

Purpose: **oil**

*Tree characters* 

*Leaf characters*

*Fruit characters*

**towards apex**  Apex: **rounded**  Base: **rounded**  Niplle: **absent**

*Pit characters* 

Mucron: **obvious** 

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

Vigour: **medium-strong**  Growth habit: **erect** 

Canopy-density: **medium-dense** 

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

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

Lenticels: **many and small** 

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

Number of grooves: **low** 

Symmetry: **slightly asymmetric** 

*Inflorescence characters*

Blade length (cm): **medium (5,38 ± 0,43)** Blade width (cm): **medium (1,46 ± 0,21)**

Number of flowers: **low (13,55 ± 1,46)**

Inflorescence length (cm): **medium (3,16 ± 0,73)**

Fresh weight of 100 fruits (g): **medium (2,14 ± 0,18)**

Position of maximum transverse diameter:

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

Position of maximum transverse diameter:

*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 hints of almond and read sensations of grass and artichoke. 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 - 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., Bucci C., *et al.* In *Acta Italus Hortus,* (2011), 1: 138 –140.
