**" Pizz'è carroga "**

Areal distribution or origin area: **Sardegna** Flesh/pit weight ratio: **medium (7,24 ± 0,35)**  Oil content (%): **medium (46,53 ± 1,18)** Purpose: **dual purpose**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

296 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **11,20 ± 0,07** Palmitoleic acid **1,18 ± 0,53** Stearic acid **2,00 ± 0,72** Oleic acid **79,72 ± 1,22**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

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

**References:** 

97-9.

**ity.**

*Comment:* **fruity medium-high, with good sensation of grass, artichoke and almond. Balanced in flavours, with hints of bitter and spicy medium intensity. Medium-high fluid-**

Linoleic acid (ǚ6) **3,93 ± 0,80** Linolenic acid (ǚ3) **0,75 ± 0,05** Arachic acid **0,24 ± 0,06** Eicosenoic acid **0,02 ± 0,01** Behenic acid **0,06 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **172 - 182 177 - 181 214 - 222 218 - 218 121 - 124 136 - 150** 

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

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 140 143 - 143 177 - 182 150 - 161 213 - 232** 

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 **0,03 ± 0,01** 

Unsat./satured **6,42 ± 0,42** ǚ6/ǚ3 **5,19 ± 0,83**

> Blade length (cm): **medium (5,17 ± 0,51)**  Blade width (cm): **medium (1,24 ± 0,16)**  Shape (length/width): **elliptic—lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **short (2,18 ± 0,97)**  Number of flowers: **low (12,68 ± 2,59)** 

#### *Fruit characters*

Fresh weight of 100 fruits (g): **high (5,86 ± 0,59)**  Shape (length/width): **ovoid**  Symmetry: **asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **truncate**  Niplle: **obvious** Lenticels: **many and small** 

#### *Pit characters*

Weight of 100 pits (g): **high (0,63 ± 0,16)**  Shape (length/width): **elliptic**  Mucron: **obvious**  Symmetry: **asymmetric**  Position of maximum transverse diameter: **central**  Apex: **pointed**  Base: **pointed**  Surface: **rugose**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Pizzutella "** *(synonymy: Pizziricò, Pizzutedda, etc.)*  Innocenzo Muzzalupo 299

Areal distribution or origin area: **Sicilia** Flesh/pit weight ratio: **medium (5,32 ± 0,39)**  Oil content (%): **medium (44,06 ± 2,06)**

*Morphological characters* 

Purpose: **oil**

*Tree characters* 

*Leaf characters*

*Fruit characters*

**towards base**  Apex: **pointed**  Base: **rounded**  Niplle: **tenuous** 

*Pit characters* 

Mucron: **absent** 

**central**  Apex: **pointed**  Base: **pointed** Surface: **rugose** 

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

Blade length (cm): **short (4,90 ± 0,47)**  Blade width (cm): **medium (1,24 ± 0,15)** 

Inflorescence length (cm): **short (2,12 ± 0,89)**  Number of flowers: **medium (24,41 ± 1,86)** 

Fresh weight of 100 fruits (g): **medium (3,34 ± 0,44)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,53 ± 0,06)** 

Position of maximum transverse diameter:

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

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

Lenticels: **many and large** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **low** 

*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:* **medium-high fruity, with good sensation of grass, less almond and artichoke. Balanced taste sensation, with bitter and spicy medium-high. 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 - 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.
