*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

392 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,02 ± 0,02** Palmitic acid **11,49 ± 0,72** Palmitoleic acid **1,08 ± 0,30** Stearic acid **2,11 ± 0,07** Oleic acid **76,46 ± 0,69**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

reported.

**idity.**

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

Linoleic acid (ǚ6) **6,69 ± 0,26** Linolenic acid (ǚ3) **0,72 ± 0,04** Arachic acid **0,27 ± 0,03** Eicosenoic acid **0,03 ± 0,03** Behenic acid **0,07 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **198 - 206 177 - 179 212 - 212 212 - 250 124 - 124 157 - 170** 

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

1 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Il germoplasma olivicolo calabrese*, Ist. Sper. Olivic.(2003), pp: 24.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **150 - 150 143 - 143 166 - 166 143 - 182 205 - 205** 

2 - Perri E., Mazzotti F., Muzzalupo I., *et al.* In: *Relazione attività, CO.R.ASS.OL.* (2003).

3 - Muzzalupo I., Chiappetta A., Benincasa C., *et al Sci Hortic-Amsterdam*, (2010), 126: pp. 324-329.

*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 ± 0,03** 

Unsat./satured **6,17 ± 0,38** ǚ6/ǚ3 **9,24 ± 0,39**

> Blade length (cm): **medium (6,19 ± 0,61)** Blade width (cm): **medium (1,01 ± 0,14)** Shape (length/width): **lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **short (2,44 ± 1,0)** Number of flowers: **low (17,08 ± 1,13)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **high (5,10 ± 1,49)** Shape (length/width): **ovoid**  Symmetry: **asymmetric** Position of maximum transverse diameter: **central** Apex: **rounded** Base: **truncate** Niplle: **tenuous** Lenticels: **few and large**

## *Pit characters*

Weight of 100 pits (g): **high (0,53 ± 0,13)** Shape (length/width): **ovoid** Mucron: **absent** Symmetry: **slightly asymmetric** Position of maximum transverse diameter: **towards apex** Apex: **rounded** Base: **rounded**  Surface: **rugose** Number of grooves: **low** 

### *Fatty Acid Composition*

**" Tonda dolce di Partanna "**

Innocenzo Muzzalupo 395

Areal distribution or origin area: **Sicilia** Flesh/pit weight ratio: **high (8,87 ± 0,57)**  Oil content (%): **medium (48,55 ± 0,03)**

*Morphological characters* 

Blade length (cm): **medium (6,39 ± 0,68)** Blade width (cm): **broad (1,53 ± 0,17)** Shape (length/width): **elliptic—lanceolate** 

Number of flowers: **low (14,45 ± 2,17)**

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

Inflorescence length (cm): **medium (2,61 ± 0,66)**

Fresh weight of 100 fruits (g): **high (5,30 ± 0,71)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,54 ± 0,04)**

Position of maximum transverse diameter:

Purpose: **dual purpose**

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

*Leaf characters*

*Fruit characters*

**towards base**  Apex: **rounded**  Base: **truncate**  Niplle: **obvious** 

*Pit characters* 

Mucron: **obvious**

**towards base**  Apex: **rounded**  Base: **truncate**  Surface: **scabrous**  Number of grooves: **low** 

*Inflorescence characters*

Symmetry: **symmetric** 

Lenticels: **many and small** 

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

Symmetry: **slightly asymmetric** 

*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 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 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Il germoplasma olivicolo calabrese*, Ist. Sper. Olivic.(2003), pp: 15.

2 - Perri E., Mazzotti F., Muzzalupo I., *et al.* In: *Relazione attività, CO.R.ASS.OL.* (2003).

3 - Muzzalupo I., Chiappetta A., Benincasa C., *et al Sci Hortic-Amsterdam*, (2010), 126: pp. 324-329.
