**" Moraiolo T. Corsini "**

Areal distribution or origin area: **Toscana** Flesh/pit weight ratio: **low (4,43 ± 0,88)**  Oil content (%): **medium (39,07 ± 1,70)** Purpose: **oil**

## *Morphological characters*

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

#### *Leaf characters*

*Biochemical Characters*

192 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,00**  Palmitic acid **14,05 ± 0,08** Palmitoleic acid **2,34 ± 0,55** Stearic acid **1,27 ± 0,04** Oleic acid **62,51 ± 2,93**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**high fluidity.**

**References:** 

*Comment:* **fruity medium-high, with hints of almond, read sensations of grass, tomato, and artichoke. Balanced taste sensation with a medium-high bitter and spicy. Medium-**

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

Linoleic acid (ǚ6) **16,02 ± 1,77** Linolenic acid (ǚ3) **1,29 ± 0,03** Arachic acid **0,23 ± 0,02** Eicosenoic acid **0,03 ± 0,00** Behenic acid **0,07 ± 0,01**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 182 179 - 181 208 - 212 210 - 224 124 - 126 170 - 184** 

1 - Ferrara E., Lamparelli F. In: *Atti Convegno l'Olivicoltura mediterranea*, Ist, Sper, Olivic. (1995), pp. 133-141.

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 143 - 143 166 - 193 143 - 210 108 - 164** 

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

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

*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 ± 0,01** 

Unsat./satured **5,30 ± 0,06** ǚ6/ǚ3 **12,41 ± 1,05**

> Blade length (cm): **medium (5,89 ± 0,36)**  Blade width (cm): **medium (1,43 ± 0,10)**  Shape (length/width): **elliptic-lanceolate**

#### *Inflorescence characters*

Inflorescence length (cm): **long (3,56 ± 0,88)** Number of flowers: **medium (24,80 ± 0,97)**

#### *Fruit characters*

Fresh weight of 100 fruits (g): **low (1,90 ± 0,23)** 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 (0,36 ± 0,04)** Shape (length/width): **ovoid**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **central**  Apex: **pointed**  Base: **rounded**  Surface: **rugose**  Number of grooves: **medium** 

### *Fatty Acid Composition*

**" Moraiolo "** *(synonymy: Carboncella, Marinello, Morellino, Ogliolo, Oliva tonda, etc.)* 

Innocenzo Muzzalupo 195

Areal distribution or origin area: **Toscana** Flesh/pit weight ratio: **medium (7,00 ± 1,36)**  Oil content (%): **medium (44,13 ± 1,44)**

*Morphological characters* 

Purpose: **oil**

*Tree characters*  Vigour: **medium** 

*Leaf characters*

*Fruit characters*

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

*Pit characters* 

Mucron: **absent**  Symmetry: **symmetric** 

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

*Inflorescence characters*

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

Lenticels: **many and small** 

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

Number of grooves: **high** 

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

Blade length (cm): **medium (5,29 ± 0,64)**  Blade width (cm): **medium (1,26 ± 0,16)**  Shape (length/width): **elliptic-lanceolate** 

Inflorescence length (cm): **long (3,51 ± 0,70)**  Number of flowers: **high (26,49 ± 1,58)** 

Fresh weight of 100 fruits (g): **medium (2,36 ± 0,34)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **medium (0,31 ± 0,01)** 

Position of maximum transverse diameter:

*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, 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. 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.
