*Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

280 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01** Palmitic acid **8,57 ± 0,66** Palmitoleic acid **0,44 ± 0,03** Stearic acid **2,42 ± 0,03** Oleic acid **78,55 ± 1,05**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

*Comment:* **fruity medium, with taste of grass, read sensations of almond, artichoke and leaves. Balanced taste sensation with medium bitter and spicy. Medium fluidity.**

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

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

Linoleic acid (ǚ6) **8,48 ± 0,73** Linolenic acid (ǚ3) **0,69 ± 0,18** Arachic acid **0,32 ± 0,01** Eicosenoic acid **0,03 ± 0,00** Behenic acid **0,10 ± 0,03**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **198 - 206 179 - 179 212 - 222 214 - 214 130 - 144 150 - 159** 

1 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Il germoplasma olivicolo calabrese*, Ist. Sper. Olivic.(2003), pp: 25.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **140 - 150 143 - 143 177 - 193 143 - 182 209 - 220** 

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 **0,06 ± 0,01** 

Unsat./satured **7,87 ± 0,48** ǚ6/ǚ3 **12,49 ± 2,13**

> Blade length (cm): **medium (5,51 ± 0,60)** Blade width (cm): **medium (1,46 ± 0,13)** Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Lenticels: **many and small** 

Inflorescence length (cm): **shotr (2,41 ± 0,49)** Number of flowers: **medium (17,09 ± 1,33)**

*Fruit characters* Fresh weight of 100 fruits (g): **medium (3,10 ± 0,36)** Shape (length/width): **spherical**  Symmetry: **symmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **rounded**  Niplle: **absent**

*Pit characters*  Weight of 100 pits (g): **high (0,55 ± 0,07)** Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **symmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **rounded**  Base: **rounded**  Surface: **rugose**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Perciasacchi "**

Innocenzo Muzzalupo 283

Areal distribution or origin area: **Campania** Flesh/pit weight ratio: **low (4,01 ± 0,03)**  Oil content (%): **medium (40,27 ± 0,55)**

*Morphological characters* 

Blade length (cm): **medium (6,70 ± 0,63)** Blade width (cm): **medium (1,43 ± 0,16)** Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **medium (2,70 ± 0,46)** Number of flowers: **medium (20,97 ± 1,29)**

Fresh weight of 100 fruits (g): **medium (2,74 ± 0,11)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **high (0,55 ± 0,02)** Shape (length/width): **elongated** 

Position of maximum transverse diameter:

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

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

Purpose: **oil**

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

*Leaf characters*

*Fruit characters*

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

*Pit characters* 

Mucron: **obvious** 

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

*Inflorescence characters*

Symmetry: **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.


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 - Lombardo N., Perri E., Muzzalupo I., *et al.* In: *Contributo alla caratterizzazione del germoplasma olivicolo pugliese*, Ist. Sper. Olivic. (2004), pp. 81-84.

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