**" Sammartinenga "**

Areal distribution or origin area: **Basilicata** Flesh/pit weight ratio: **medium (6,77 ± 2,80)**  Oil content (%): **medium (41,74 ± 1,68)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

346 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,02 ± 0,00** Palmitic acid **12,83 ± 1,03** Palmitoleic acid **0,90 ± 0,03** Stearic acid **2,99 ± 1,28** Oleic acid **68,01 ± 0,16**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**fluidity.**

**References:** 

.

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

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

Linoleic acid (ǚ6) **13,13 ± 0,21** Linolenic acid (ǚ3) **0,85 ± 0,02** Arachic acid **0,23 ± 0,01** Eicosenoic acid **0,02 ± 0,00** Behenic acid **0,14 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 162 179 - 181 212 - 212 214 - 214 126 - 144 159 - 159** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 150 - 150 177 - 177 182 - 182 205 - 205** 

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.

1 - Sottile I. In: *Giornate di studio sulla propagazione delle specie legnose*, Ist. Colt. Arb. Pisa (1964), pp. 21-26.

*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 **0,06 ± 0,05** 

Unsat./satured **5,13 ± 0,10** ǚ6/ǚ3 **15,49 ± 0,57**

> Blade length (cm): **medium (5,83 ± 0,58)** Blade width (cm): **medium (1,04 ± 0,14)** Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (2,95 ± 1,25)** Number of flowers: **medium (22,99 ± 3,41)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,12 ± 0,36)** Shape (length/width): **spherical** Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **towards base** Apex: **rounded** Base: **truncate** Niplle: **tenuous** Lenticels: **many and small**

#### *Pit characters*

Weight of 100 pits (g): **medium (0,28 ± 0,07)** Shape (length/width): **ovoid** Mucron: **obvious** Symmetry: **symmetric** Position of maximum transverse diameter: **towards base** Apex: **pointed** Base: **rounded**  Surface: **smooth** Number of grooves: **medium** 

#### *Fatty Acid Composition*

**" San Benedetto "**

Innocenzo Muzzalupo 349

Areal distribution or origin area: **Puglia** Flesh/pit weight ratio: **medium (5,02 ± 0,47)**  Oil content (%): **medium (43,30 ± 1,20)**

*Morphological characters* 

Purpose: **dual purpose**

Growth habit: **erect-spreading**  Canopy-density: **medium** 

Blade length (cm): **medium (5,70 ± 0,44)** Blade width (cm): **medium (1,12 ± 0,10)** Shape (length/width): **elliptic - lanceolate** 

Inflorescence length (cm): **medium (2,86 ± 0,77)** Number of flowers: **medium (15,65 ± 1,06)**

Fresh weight of 100 fruits (g): **medium (2,98 ± 0,15)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,49 ± 0,07)** Shape (length/width): **symmetric** 

Position of maximum transverse diameter:

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

*Tree characters*  Vigour: **medium** 

*Leaf characters*

*Fruit characters*

**towards apex**  Apex: **rounded**  Base: **rounded**  Niplle: **tenuous**

*Pit characters* 

Mucron: **absent** 

**towards apex**  Apex: **rounded**  Base: **pointed**  Surface: **rugose** 

*Inflorescence characters*

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

Lenticels: **many and small** 

*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 and artichoke. Balanced taste sensation with a medium-high bitter and spicy. 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 - Rotundo A., Marone E*.* In: *Il germoplasma olivicolo lucano*, Olita - Potenza (2002), pp. 85-88.

2 - Rotundo A., Perri E.,Muzzalupo I., *et al.* In: *Il germoplasma olivicolo meridionale*, (2012 in press).

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