**" Sargano di San Benedetto "**

*(synonymy: Sargano)* 

Areal distribution or origin area: **Marche** Flesh/pit weight ratio: **low (4,21 ± 0,76)**  Oil content (%): **medium (40,13 ± 0,18)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

364 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **9,03 ± 0,10** Palmitoleic acid **0,71 ± 0,04** Stearic acid **1,51 ± 0,03** Oleic acid **80,09 ± 0,21**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**fluidity.**

**References:** 

*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** 

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

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

Linoleic acid (ǚ6) **6,90 ± 0,49** Linolenic acid (ǚ3) **0,93 ± 0,03** Arachic acid **0,33 ± 0,02** Eicosenoic acid **0,01 ± 0,00** Behenic acid **0,09 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **182 - 198 179 - 181 214 - 222 218 - 224 124 - 144 159 - 184** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 143 - 143 177 - 182 182 - 210 185 - 185** 

1 - Pannelli G., Alfei B., Santinelli A. In: *Varietà di olivo nelle Marche*, (2001), ASSAM pp. 117-120.

2 - Muzzalupo I., Stefanizzi F., Bucci C., *et al.* In *Acta Italus Hortus,* (2011), 1: 138–140.

*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 ± 0,00** 

Unsat./satured **8,24 ± 0,15** ǚ6/ǚ3 **7,29 ± 0,26**

> Blade length (cm): **short (4,83 ± 0,41)** Blade width (cm): **narrow (0,97 ± 0,13)** Shape (length/width): **elliptic—lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **long (4,35 ± 2,98)** Number of flowers: **high (26,25 ± 0,09)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **low (1,58 ± 0,12)** Shape (length/width): **ovoid**  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): **medium (0,30 ± 0,02)** Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Surface: **smooth**  Number of grooves: **low** 

#### *Fatty Acid Composition*

**" Scarpetta "**

Innocenzo Muzzalupo 367

Areal distribution or origin area: **Basilicata** Flesh/pit weight ratio: **low (4,42 ± 0,84)**  Oil content (%): **medium (48,82 ± 1,96)**

*Morphological characters* 

Blade length (cm): **medium (6,86 ± 1,24)** Blade width (cm): **broad (1,63 ± 0,33)** Shape (length/width): **elliptic—lanceolate** 

Number of flowers: **low (15,98 ± 2,46)**

Inflorescence length (cm): **medium (2,93 ± 1,23)**

Fresh weight of 100 fruits (g): **low (1,97 ± 0,27)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,34 ± 0,03)**

Position of maximum transverse diameter:

Purpose: **dual purpose**

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

*Inflorescence characters*

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

Lenticels: **many and small**

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

Number of grooves: **medium** 

*Pit characters* 

Mucron: **obvious** Symmetry: **asymmetric**

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

*Tree characters* 

*Leaf characters*

*Fruit characters*

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

*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, with hints of almond, grass, and artichoke. Balanced taste sensation with a medium-light 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 - Pannelli G., Alfei B., Santinelli A. In: *Varietà di olivo nelle Marche*, (2001), ASSAM pp. 121-124

2 - Muzzalupo I., Stefanizzi F., Bucci C., *et al.* In *Acta Italus Hortus,* (2011), 1: 138–140.
