Traceability of PDO Olive Oil “Terra di Bari” Using High Resolution Melting

Table 1

Locus name, repeat motif, annealing temperature, primer sequences referred to SSR markers, and allelic profiles of the cultivars included in the PDO Terra di Bari olive oil.

Locus	Repeat motif	Primer sequence (5′-3′)	Annealing temperature	Allelic profiles (bp)
				Cima di Bitonto	Ogliarola Barese	Coratina
DCA03	(GA)19	cccaagcggaggtgtatattgttac	50°C	237	256	239
		tgcttttgtgtttgagatgttg
DCA04	(GA)16	cttaactttgtgcttctccatatcc	55°C	130	186	162
		agtgacaaaagcaaaagactaaagc
DCA05	(GA)15	aacaaatcccatacgaactgcc	50°C	202	202	194
		cgtgttgctgtgaagaaaatcg
DCA09	(GA)23	aatcaaagtcttccttctcatttcg	55°C	178	170	180
		gatccttccaaaagtataacctctc
DCA13	(CA)15	gatcagattaatgaagatttggg	55°C	116	116	153
		aactgaacctgtgtatcttgcatcc
DCA14	(CA)18A6(TAA)7	aattttttaatgcactataatttac	50°C	179	170	187
		ttgaggtctctatatctcccagggg
DCA15	(CA)3G(AC)14	gatcttgtctgtatatccacac	50°C	264	268	245
		tataccttttccatcttgacgc
DCA16	(GT)13(GA)29	ttaggtgggattctgtagatggttg	50°C	153	148	171
		ttttaggtgagttcatagaattagc
DCA17	(GT)9(AT)7AGATA(GA)38	gatcaaattctaccaaaaatata	50°C	113	140	111
		taatttttggcacgtagtattgg
DCA18	(CA)4CT(CA)3(GA)19	aagaaagaaaaaggcagaattaagc	50°C	173	169	176
		gttttcgtctctctacataagtgac
GAPU101	(GA)8(G)3(AG)3	catgaaaggagggggacata	57–60°C	197	183	217
		ggcacttgttgtgcagattg
GAPU103a	(TC)26	tgaatttaactttaaacccacaca	57–60°C	208	157	132
		gcatcgctcgatttttatcc
GAPU71b	GA(AG)6(AAG)8	gatcaaaggaagaaggggataaa	57–60°C	120	120	120
		acaacaaatccgtacgcttg
GAPU45	(AG)7	atcgggagggatgtgatgta	57–60°C	181	183	183
		catcgcatcgcctgtaaata
EMOL	(GA)12	ctttccaatatgggctctcg	50°C	192	198	198
		atggcactttacgggaaaaa
EMO90	(CA)10	catccggatttcttgctttt	50°C	183	189	183–189
		agcgaatgtagctttgcatgt
UDO43	(GT)12	tcggctttacaacccatttc	57°C	216	176	198
		tgccaattatggggctaact