**" Puntella "**

Areal distribution or origin area: **Abruzzo** Flesh/pit weight ratio: **medium (5,08 ± 0,31)**  Oil content (%): **medium (45,09 ± 0,66)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

306 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **12,63 ± 0,43** Palmitoleic acid **2,28 ± 0,82** Stearic acid **1,51 ± 0,27** Oleic acid **76,63 ± 1,97**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

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

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

Linoleic acid (ǚ6) **3,63 ± 0,71** Linolenic acid (ǚ3) **0,89 ± 0,10** Arachic acid **0,23 ± 0,03** Eicosenoic acid **0,03 ± 0,01** Behenic acid **0,07 ± 0,03**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **194 - 206 179 - 181 218 - 218 218 - 218 126 - 144 157 - 159** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 150 143 - 150 164 - 164 143 - 210 200 - 220** 

1 - Cimato A., Cantini C., Sani G., In: *L'olivo in Toscana: il germoplasma autoctono*, Ed. ARSIA (2001).

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

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

*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 **0,04 ± 0,02** 

Unsat./satured **5,83 ± 0,25** ǚ6/ǚ3 **4,08 ± 0,45**

> Blade length (cm): **medium (5,78 ± 0,45)**  Blade width (cm): **broad (1,53 ± 0,22)**  Shape (length/width): **elliptic**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (3,13 ± 0,36)**  Number of flowers: **medium (21,00 ± 0,87)** 

#### *Fruit characters*

Fresh weight of 100 fruits (g): **low (1,66 ± 0,17)**  Shape (length/width): **spherical**  Symmetry: **asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **truncate**  Niplle: **tenuous** 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: **scabrous**  Number of grooves: **medium** 

#### *Fatty Acid Composition*

**" Racioppa "** *(synonymy: Cioppella, Racioppella, Racioppa di Rivello, etc.)* 

Innocenzo Muzzalupo 309

Areal distribution or origin area: **Basilicata** Flesh/pit weight ratio: **medium (5,37 ± 1,26)**  Oil content (%): **medium (46,38 ± 2,38)**

*Morphological characters* 

Blade length (cm): **medium (6,59 ± 1,09)**  Blade width (cm): **medium (1,48 ± 0,38)**  Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **short (2,48 ± 0,31)**  Number of flowers: **medium (19,58 ± 1,78)** 

Fresh weight of 100 fruits (g): **medium (2,23 ± 0,32)** 

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,36 ± 0,03)** 

Position of maximum transverse diameter:

Purpose: **oil**

*Tree characters* 

*Leaf characters*

*Fruit characters*

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

Symmetry: **symmetric**

Lenticels: **many and small**

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

Symmetry: **slightly asymmetric**

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious**

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

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

*Inflorescence characters*

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

*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 read sensations of artichoke and almond. Balanced taste sensation with medium spicy and bitter. Medium fluidity.**

## *Molecular Markers*

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

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


#### **References:**

1 - Castorina S. In: *Le varietà di olivo coltivate in Abruzzo*, Ann. Sper. Agr. (1954), 9 (6) pp. 11-53.

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