**" Marzio "**

Areal distribution or origin area: **Toscana** Flesh/pit weight ratio: **medium (6,67 ± 0,31)**  Oil content (%): **medium (45,62 ± 0,69)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

180 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,02 ± 0,01**  Palmitic acid **12,53 ± 0,76** Palmitoleic acid **2,08 ± 0,04** Stearic acid **2,79 ± 0,27** Oleic acid **77,02 ± 0,84**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

97-9.

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

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

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

Linoleic acid (ǚ6) **6,95 ± 0,29** Linolenic acid (ǚ3) **0,76 ± 0,05** Arachic acid **0,54 ± 0,04** Eicosenoic acid **0,28 ± 0,01** Behenic acid **0,19 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 198 179 - 181 212 - 222 214 - 214 126 - 126 184 - 197** 

1 - Parlati M.V., Pandolfi S. In: *Catalogo delle principali varietà di olivo del Lazio,* Ist. Sper. Olivic. (2003), pp. 39-40. 2 - Various authors. In: *Catalogo Nazionale delle Varietà di Olivo*, University of Bari (in press), ISBN 978-88-88793-

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 135 - 135 166 - 193 154 - 154 213 - 232** 

*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 **0,08 ± 0,02** 

Unsat./satured **5,20 ± 0,20** ǚ6/ǚ3 **9,21 ± 0,22**

> Blade length (cm): **medium (5,34 ± 0,39)**  Blade width (cm): **medium (1,31 ± 0,13)**  Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,57 ± 0,53)**  Number of flowers: **low (16,95 ± 1,70)** 

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,11 ± 0,15)** Shape (length/width): **spherical**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **truncate**  Niplle: **absent** Lenticels: **many and small** 

#### *Pit characters*

Weight of 100 pits (g): **low (0,28 ± 0,03)**  Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Surface: **smooth**  Number of grooves: **low** 

### *Fatty Acid Composition*

**" Mignola "** *(synonymy: Carbonella, Laurina, Sargana, Sarganella, Suricina, etc.)* 

Innocenzo Muzzalupo 183

Areal distribution or origin area: **Marche** Flesh/pit weight ratio: **medium (5,48 ± 0,24)**  Oil content (%): **medium (45,29 ± 0,70)**

*Morphological characters* 

Blade length (cm): **medium (6,60 ± 0,58)** Blade width (cm): **broad (1,55 ± 0,15)** Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **long (4,04 ± 1,39)** Number of flowers: **medium (20,94 ± 3,07)**

Fresh weight of 100 fruits (g): **low (1,35± 0,05)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **low (0,21 ± 0,02)** Shape (length/width): **elliptic** 

Position of maximum transverse diameter:

Symmetry: **slightly asymmetric** 

Number of grooves: **high** 

Purpose: **oil**

*Tree characters* 

*Leaf characters*

*Fruit characters*

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

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

*Inflorescence characters*

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

Lenticels: **many and small** 

*Pit characters* 

Mucron: **obvious** 

**central**  Apex: **pointed**  Base: **pointed**  Surface: **smooth** 

*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 almond and aromatic herbs, less grass and artichoke. Balanced taste sensation, with bitter and spicy medium. 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 - Cimato A., Cantini C., Sani G., In: *L'olivo in Toscana: il germoplasma autoctono*, Ed. ARSIA (2001).

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