Journal of Chemistry / 2015 / Article / Tab 1 / Research Article
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)18 A6 (TAA)7 aattttttaatgcactataatttac 50°C 179 170 187 ttgaggtctctatatctcccagggg DCA15 (CA)3 G(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)7 AGATA(GA)38 gatcaaattctaccaaaaatata 50°C 113 140 111 taatttttggcacgtagtattgg DCA18 (CA)4 CT(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