Mari Download sheet Fruit Denomination and synonyms I. Trujillo, D. Barranco, P. Morello Mary Mary Origin and diffusion The name 'Mari' in Farsi means Snake-shaped. This cultivar takes its name from its slightly long fruits which are snake-shaped. This variety is widespread in the northern part of Iran (around 20%) such as Guilan, Zanjan and Qazvin, which has appropriate climate condition for olive cultivation.With 7,100 ha of cultivated area, it’s ranked 5th in the most cultivated varieties of olives in Iran. Jahangir Arab Purpose Oil Table olives Morphological characterisation Tree Vigour Medium Growth habit Upright Canopy density Medium Fruit Weight Medium Radio length/width in position A Moderately elongated to very elongated Over colour at full maturity Black Symmetry in position A Strongly asymmetric Shape of apex in position A Acute Nipple Absent or weak Shape of base in position A Rounded to truncate Leaf Length Medium Width Medium Radio length/width Moderately elongated Curvature of longitudinal axis Straight Stone Radio length/width Very elongated Weight Medium Shape of apex in position A Acute Symmetry in position A Strongly asymmetric Symmetry in position B Weakly asymmetric Shape of base in position A Rounded Number of grooves on basal end Between 7 and 10 Distribution of grooves on basal end Evenly distributed Mucron Present Rugosity of surface Medium Molecular characterisation (SSRs) UDO-43 DCA3 DCA9 DCA16 GAPU-101 172/175 232/251 186/186 122/177 193/193 Agronomic characterisation and commercial considerations Due to its delicious taste, the fruits are mostly used as table olive. Its productivity is high and alternate. It shows intermediate flowering, early ripening time and it has a medium rooting ability. Mostly these groups of trees have a medium vigor and canopy with a spreading habit of growth. This cultivar has a high pollen production and it is self-incompatible. The best pollinizers for this cultivar are Manzanila and Zard. Its oil content is high (about 20%) with more than 75% oleic acid in the ripening period, 150 days after blooming. It is considered susceptible to olive leaf spot disease. A disadvantage of this cultivar is premature falling of fruits. Consequently, cultivators prefer not to keep fruits on the tree, up to the time of harvest for the purpose of oil extraction. Jahangir Arab