*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

216 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00** Palmitic acid **11,40 ± 0,89** Palmitoleic acid **0,87 ± 0,15** Stearic acid **2,16 ± 2,24** Oleic acid **76,33 ± 1,59**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

reported.

**ity.**

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

Linoleic acid (ǚ6) **7,01 ± 0,63** Linolenic acid (ǚ3) **0,76 ± 0,06** Arachic acid **0,29 ± 0,03** Eicosenoic acid **0,09 ± 0,11** Behenic acid **0,08 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 198 177 - 179 212 - 222 212 - 212 126 - 174 136 - 150** 

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

1 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Il germoplasma olivicolo Calabrese*, Ist. Sper. Olivic. (2003), pp: 22. 2 - Lombardo N., Alessandrino.M., Belfiore T., *et al.* In: *Germoplasma olivicolo e tipicità dell'olio* (2004), pp: 64-70.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 143 - 143 166 - 193 143 - 143 200 - 200** 

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

*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 **0,05 ± 0,03** 

Unsat./satured **6,21 ± 0,54** ǚ6/ǚ3 **9,18 ± 0,61**

> Blade length (cm): **medium (6,38 ± 0,59)** Blade width (cm): **medium (1,34 ± 0,13)** Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,30 ± 1,93)** Number of flowers: **low (17,90 ± 2,47)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **high (5,23 ± 1,43)** Shape (length/width): **spherical**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Niplle: **absent** Lenticels: **few and large** 

#### *Pit characters*

Weight of 100 pits (g): **high (0,63 ± 0,20)** Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **symmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **scabrous**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Nocellara del Belice "** *(synonymy: Bariddara, Bianculidda, Nuciddara, Oliva da salari, Tunna, etc.)* 

Innocenzo Muzzalupo 219

Areal distribution or origin area: **Sicilia** Flesh/pit weight ratio: **high (9,13 ± 1,07)**  Oil content (%): **medium (43,82 ± 1,04)**

*Morphological characters* 

Blade length (cm): **medium (6,39 ± 0,62)** Blade width (cm): **broad (1,55 ± 0,16)** Shape (length/width): **elliptic-lanceolate** 

Number of flowers: **low (15,50 ± 3,92)**

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

Lenticels: **many and small**

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

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious** Symmetry: **symmetric**

**central** Apex: **rounded** Base: **rounded**  Surface: **rugose**

Inflorescence length (cm): **medium (2,80 ± 1,55)**

Fresh weight of 100 fruits (g): **high (4,58 ± 0,84)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,53 ± 0,09)**

Position of maximum transverse diameter:

Purpose: **table**

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

*Leaf characters*

*Fruit characters*

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

*Inflorescence characters*

*Table 1.* Average values (express in % ± standard deviations) of the fatty acids methyl esters and nutritional ratios obtained from single cultivar olive oils.


Sensory Analysis (*Panel test*)

*Comment:* **fruity medium, with hints of almond and read sensations of grass, leaves 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 - Mulas M., Agabbio M., Chessa I., In: *L'Olivo: le vecchie varietà della Sardegna*, Ed. Delfino (1994), pp. 310-338.

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