*Morphological characters*

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

### *Leaf characters*

*Biochemical Characters*

156 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **15,24 ± 0,36** Palmitoleic acid **1,35 ± 0,02** Stearic acid **1,64 ± 0,14** Oleic acid **70,63 ± 0,48**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

**medium. Medium fluidity.**

*Molecular Markers* 

**References:** 

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

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

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

Linoleic acid (ǚ6) **8,82 ± 0,67** Linolenic acid (ǚ3) **0,87 ± 0,04** Arachic acid **0,24 ± 0,00** Eicosenoic acid **0,02 ± 0,00** Behenic acid **0,06 ± 0,00**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 204 177 - 177 212 - 222 214 - 214 124 - 130 150 - 150** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 150 - 150 177 - 193 154 - 205 213 - 213** 

1 - Consiglio Oleicolo Internazionale*.* In: *Catalogo Mondiale delle Varietà di Olivo,* COI (2003). 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 **0,02 ± 0,00** 

Unsat./satured **4,80 ± 0,07** ǚ6/ǚ3 **10,08 ± 0,35**

> Blade length (cm): **medium (5,26 ± 0,44)**  Blade width (cm): **medium (1,06 ± 0,09)**  Shape (length/width): **elliptic-lanceolate**

### *Inflorescence characters*

Inflorescence length (cm): **medium (2,87 ± 1,46)**  Number of flowers: **medium (18,22 ± 1,54)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (2,73 ± 0,01)** Shape (length/width): **spherical**  Symmetry: **symmetric**  Position of maximum transverse diameter: **towards base**  Apex: **rounded**  Base: **rounded**  Niplle: **absent** Lenticels: **many and small** 

#### *Pit characters*

Weight of 100 pits (g): **medium (0,35 ± 0,02)**  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*

**" I 77 "**

Innocenzo Muzzalupo 159

Areal distribution or origin area: **Umbria** Flesh/pit weight ratio: **medium (5,02 ± 0,02)**  Oil content (%): **medium (48,36 ± 0,10)**

*Morphological characters* 

Blade length (cm): **medium (6,82 ± 0,64)** Blade width (cm): **medium (1,38 ± 0,18)** Shape (length/width): **elliptic lanceolate** 

Inflorescence length (cm): **medium (3,62 ± 0,68)** Number of flowers: **medium (20,89 ± 2,38)**

Fresh weight of 100 fruits (g): **medium (3,73 ± 0,23)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,62 ± 0,04)**

Position of maximum transverse diameter:

Purpose: **oil**

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

*Leaf characters*

*Fruit characters*

**central**  Apex: **rounded**  Base: **truncate**  Niplle: **tenuous**

*Inflorescence characters*

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

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: **rugose** 

*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 fruity, with good sensation of grass, less almond and artichoke. Balanced taste sensation, with bitter and spicy medium. Medium fluidity.**

## *Molecular Markers*

*Table 2.* Microsatellites (SSR) *loci* analyzed. For each *locus* the allele size (expressed in base pairs) is reported.


#### **References:**

1 - Pugliano G., Flaminio G., Pugliano M.L., *et al.* In: *La risorsa genetica dell'olivo in Campania,* SE. S.I.R.C.A. Ed. Napoli, (2000).

2 - Muzzalupo I., Lombardo N., Salimonti A., *et al. Adv. Hort. Sci*. (2008), 22(2): pp. 142-148.

**" I 77 "**

Areal distribution or origin area: **Umbria** Flesh/pit weight ratio: **medium (5,02 ± 0,02)**  Oil content (%): **medium (48,36 ± 0,10)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

158 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **16,20 ± 0,70** Palmitoleic acid **1,36 ± 0,01** Stearic acid **1,60 ± 0,06** Oleic acid **66,47 ± 0,32**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

**medium. Medium fluidity.**

*Molecular Markers* 

**References:** 

Napoli, (2000).

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

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

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

Linoleic acid (ǚ6) **12,03 ± 1,10** Linolenic acid (ǚ3) **0,95 ± 0,04** Arachic acid **0,16 ± 0,03** Eicosenoic acid **0,06 ± 0,00** Behenic acid **0,03 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **194 - 198 179 - 181 214 - 214 214 - 214 126 - 144 157 - 159** 

1 - Pugliano G., Flaminio G., Pugliano M.L., *et al.* In: *La risorsa genetica dell'olivo in Campania,* SE. S.I.R.C.A. Ed.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 143 - 150 166 - 166 143 - 143 205 - 239** 

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 **0,02 ± 0,01** 

Unsat./satured **4,52 ± 0,23** ǚ6/ǚ3 **12,72 ± 1,74**

> Blade length (cm): **medium (6,82 ± 0,64)** Blade width (cm): **medium (1,38 ± 0,18)** Shape (length/width): **elliptic lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **medium (3,62 ± 0,68)** Number of flowers: **medium (20,89 ± 2,38)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **medium (3,73 ± 0,23)** Shape (length/width): **spherical**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **truncate**  Niplle: **tenuous** Lenticels: **many and small** 

*Pit characters*  Weight of 100 pits (g): **high (0,62 ± 0,04)** Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **rugose**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Imperiale "**

Innocenzo Muzzalupo 161

Areal distribution or origin area: **Calabria** Flesh/pit weight ratio: **very high (12,82 ± 1,14)** 

*Morphological characters* 

Blade length (cm): **medium (5,51 ± 0,69)** Blade width (cm): **medium (1,19 ± 0,19)** Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **short (2,43 ± 0,90)** Number of flowers: **low (16,43 ± 2,43)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,68 ± 0,08)**

Position of maximum transverse diameter:

Fresh weight of 100 fruits (g): **very high (9,38 ± 0,63)**

Oil content (%): **high (50,65 ± 0,50)**

Purpose: **dual purpose**

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

*Inflorescence characters*

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

Lenticels: **many and large**

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

Symmetry: **slightly asymmetric**

Number of grooves: **high** 

*Pit characters* 

Mucron: **obvious**

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

*Tree characters* 

*Leaf characters*

*Fruit characters*

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

*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 - Lombardo N. In: *Le risorse genetiche vegetali presso gli* IRSA, MIPAF (2001), 1: pp. 361-405.

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