**" Nebbio di Chieti "**

*(synonymy: Comune, Gentile, Nebbia, Nebbio di Vasto, etc.)* 

Areal distribution or origin area: **Abruzzo** Flesh/pit weight ratio: **low (4,25 ± 0,13)**  Oil content (%): **medium (40,73 ± 2,28)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

208 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **12,20 ± 0,06** Palmitoleic acid **1,24 ± 0,99** Stearic acid **4,24 ± 1,25** Oleic acid **68,03 ± 1,30**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

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

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

**References:** 

**ity.**

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

Linoleic acid (ǚ6) **11,82 ± 0,15** Linolenic acid (ǚ3) **0,80 ± 0,05** Arachic acid **0,40 ± 0,02** Eicosenoic acid **0,04 ± 0,01** Behenic acid **0,08 ± 0,00**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **172 - 206 177 - 181 208 - 212 210 - 214 124 - 130 159 - 184** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 140 135 - 135 177 - 177 154 - 210 205 - 205** 

1 - Pannelli G., Alfei B., Santinelli A. In: *Varietà di olivo nelle Marche*, (2001), ASSAM pp. 73-76. 2 - Muzzalupo I., Lombardo N., Salimonti A., *et al. Adv. Hort. Sci*. (2008), 22(2): pp. 142-148.

*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 **x0,04x ± 0,01** 

Unsat./satured **4,94 ± 0,35** ǚ6/ǚ3 **14,74 ± 0,78**

> Blade length (cm): **medium (5,20 ± 0,23)** Blade width (cm): **medium (1,30 ± 0,11)** Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (3,40 ± 2,05)** Number of flowers: **high (25,06 ± 1,80)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,03 ± 0,26)** Shape (length/width): **pherical**  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 (0,22 ± 0,07)** Shape (length/width): **ovoid**  Mucron: **absent**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Surface: **rugose**  Number of grooves: **medium** 

#### *Fatty Acid Composition*

**" Nebbio di Pescara "** *(synonymy: Nebbio, Neja.)* 

Innocenzo Muzzalupo 211

Areal distribution or origin area: **Abruzzo** Flesh/pit weight ratio: **medium (5,12 ± 0,54)**  Oil content (%): **medium (44,66 ± 0,19)**

*Morphological characters* 

Purpose: **oil**

*Tree characters*  Vigour: **medium**  Growth habit: **erect** 

*Leaf characters*

*Fruit characters*

**central**  Apex: **rounded**  Base: **rounded**  Niplle: **obvious**

*Inflorescence characters*

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

Lenticels: **many and small** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious** 

**central**  Apex: **rounded**  Base: **rounded**  Surface: **smooth** 

Canopy-density: **medium-sparse** 

Blade length (cm): **short (4,92± 0,42)** Blade width (cm): **medium (1,22 ± 0,17)** Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **long (4,03 ± 0,16)** Number of flowers: **medium (20,69 ± 2,38)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,35 ± 0,03)**

Position of maximum transverse diameter:

Fresh weight of 100 fruits (g): **medium (2,13 ± 0,02)**

*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, leaves, and artichoke. Balanced taste sensation with a medium-high bitter and spicy. Mediumhigh fluidity.**

## *Molecular Markers*

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

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


#### **References:**

1 - Pietrangeli E., Russo A., In: *Olivi D'Abruzzo*, Grafiche di Prinzio (1997), pp. 46-47.

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