Genetic Diversity Assessment of Physical and Chemical Traits of 100 Heirloom “Khai Nao” Pumpkin Varieties

Abstract

The “Khai–Nao” heirloom pumpkin varieties of Nan province have been preserved, collected and grown for consumption within community for more than 3 generations. It is characterized by thick, yellow–green flesh and the steamed flesh appears as olive green and the taste is texture high and medium sweet. The genetically diverse of the variety that require basic information to be useful for breeding with high productivity and quality consumption. In this article aimed to assess the genetic diversity of phytochemical characteristics of pumpkin germplasm. The initial group of 100 “Khai–Nao” pumpkin heirloom varieties were collected from Nan province between October 2019 to October 2021. Data on physical and chemical quality characteristics of the initial group were recorded according to the collected period. Together with the planting group, 100 cultivars of seeds from the initial cohort were trialed a randomized complete block design during November 2021 to April 2022. The Paired Sample T–test difference test of the 2 dependent samples of the initial and assessed groups found that the total solid content, the total soluble solid of the cooked flesh and the L* color value of the raw flesh were highly significant different. Significantly correlated characteristics were total solids, total soluble solids of raw and cooked flesh. The initial and assessed groups averaged of the solids content of were 17.0 and 14.7 percent, the soluble solids of raw and cooked flesh were 11.0 and 10.8; 11.2 and 11.5 °brix and color quality of fresh flesh averaged L*, a* and b* of 73.2, 74.4; 11.3, 11.9 and 32.0, 29.8, respectively. For steamed flesh pumpkin, the L*, a* and b* values were reduced. The flesh was greenish–yellow in both the initial and the evaluated groups. The mean values of the steamed flesh in the start and assessed groups had color mean L*, a* and b* of 54.5, 56.7; 5.8, 3.4 and 18.1, 12.9, respectively. The initial and assessed groups had moderate total solid of 53 and 75 varieties. The soluble solids of the fresh flesh of the two groups were high and medium; viz. 45, 52 and the cooked flesh had moderate of 73 and 66 varieties. The hardness of fresh flesh of two groups were moderate for 74 and 95 varieties, while the cooked flesh was low for 65 and 92 varieties. The high phytochemicals “Khai–Nao” heirloom pumpkin varieties are useful for breeding with popular varieties in the current market. In order to obtain varieties that produce high yields and quality for consumption and continue to create a different value–added pumpkin consumption market.