**" San Francesco "**

Areal distribution or origin area: **Toscana** Flesh/pit weight ratio: **medium (5,00 ± 0,01)**  Oil content (%): **low (35,88 ± 1,78)** Purpose: **dual purpose**

## *Morphological characters*

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

### *Leaf characters* Blade length (cm): **medium (5,34 ± 0,44)**

Blade width (cm): **broad (5,00 ± 0,11)**  Shape (length/width): **elliptic-lanceolate** 

#### *Inflorescence characters*

Inflorescence length (cm): **long (3,82 ± 1,44)**  Number of flowers: **high (25,58 ± 1,40)** 

#### *Fruit characters*

*Biochemical Characters*

350 Olive Germplasm – Italian Catalogue of Olive Varieties

Myristic acid **0,01 ± 0,01**  Palmitic acid **14,55 ± 0,43** Palmitoleic acid **3,74 ± 0,66** Stearic acid **1,69 ± 0,11** Oleic acid **62,33 ± 0,69**

*Fatty Acid Composition* 

*Organoleptic oil values* 

Sensory Analysis (*Panel test*)

*Molecular Markers* 

**References:** 

*Comment:* **fruity medium, with taste of almond, read sensations of grass and leaves. Balanced taste sensation with medium light 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) **12,69 ± 1,47** Linolenic acid (ǚ3) **0,87 ± 0,08** Arachic acid **0,36 ± 0,18** Eicosenoic acid **0,11 ± 0,15** Behenic acid **0,09 ± 0,02**

*DCA09 DCA18 GAPU59 GAPU71A GUPA71B GAPU103A*  **162 - 198 179 - 185 208 - 212 214 - 214 124 - 144 157 - 157** 

*UDO01 UDO03 UDO12 UDO28 UDO39*  **144 - 144 135 - 143 166 - 193 154 - 182 205 - 205** 

1 - bellomo F. In: *Seminario olive da tavola nell'olivicoltura*, Acc. Naz. Olivo Cerignola (1969), pp. 9-18. 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 **0,04 ± 0,01** 

Unsat./satured **4,85 ± 0,17** ǚ6/ǚ3 **14,56 ± 2,35**

> Fresh weight of 100 fruits (g): **medium (3,52 ± 0,11)** Shape (length/width): **ovoid**  Symmetry: **asymmetric**  Position of maximum transverse diameter: **central**  Apex: **rounded**  Base: **truncate**  Niplle: **absent** Lenticels: **many and small**

#### *Pit characters*

Weight of 100 pits (g): **high (0,59 ± 0,02)**  Shape (length/width): **elongated**  Mucron: **obvious**  Symmetry: **slightly asymmetric**  Position of maximum transverse diameter: **towards apex**  Apex: **pointed**  Base: **pointed**  Surface: **rugose**  Number of grooves: **low** 

### *Fatty Acid Composition*

**" Santa Caterina "** *(synonymy: Oliva da indolcire, Oliva di San Biagio, Oliva lucchese, etc.)* 

Innocenzo Muzzalupo 353

Areal distribution or origin area: **Toscana** Flesh/pit weight ratio: **very high (10,13 ± 0,98)** 

*Morphological characters* 

Oil content (%): **medium (41,40 ± 0,59)**

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

Blade length (cm): **long (7,14 ± 0,64)** Blade width (cm): **medium (1,26 ± 0,13)** Shape (length/width): **elliptic-lanceolate** 

Number of flowers: **low (16,70 ± 2,59)**

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

Lenticels: **many and small** 

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

Symmetry: **slightly asymmetric** 

Number of grooves: **medium** 

Inflorescence length (cm): **medium (2,76 ± 0,51)**

Fresh weight of 100 fruits (g): **very high (7,70 ± 0,52)**

Position of maximum transverse diameter:

Weight of 100 pits (g): **very high (0,72 ± 0,10)**

Position of maximum transverse diameter:

Purpose: **table**

*Tree characters*  Vigour: **medium** 

*Leaf characters*

*Fruit characters*

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

*Pit characters* 

Mucron: **obvious** 

**towards base**  Apex: **pointed**  Base: **truncate**  Surface: **rugose** 

*Inflorescence characters*

*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:* **medium fruity, with good sensation of almond and aromatic herbs, less grass and artichoke. Balanced taste sensation, with bitter and spicy medium. 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 - Cimato A., Cantini C., Sani G., *et al.* In: *Atti convegno tecniche, norme e qualità in olivicoltura,* Uni. Bas.(1993). 2 - Various authors. In: *Catalogo Nazionale delle Varietà di Olivo*. University of Bari (in press), ISBN 978-88-88793- 97-9.
