Kluai Namwa Variety DOA Sukhothai1

Abstract

Kluai Namwa variety DOA Sukhothai1 (Sukhothai55-4) has been improved by creating mutations through tissue culture. The regenerated plants were established in a germplasm collection and subsequently selected at the Sukhothai Horticultural Research Center for high yield potential. The selected line exhibits high yield potential, producing no fewer than seven hands per bunch. The fruits are characterized by firm pulp with white to pale yellow flesh, a sweet taste, and good eating quality, making this variety suitable for commercial production and consumption. After comparing the plant lines and testing the varieties at three locations: Sukhothai Horticultural Research Center, Loei Agricultural Research and Development Center, and Phetchaburi Agricultural Research and Development Center, which have different geographical conditions and climates. The results showed that the Kluai Namwa DOA Sukhothai1 produced the highest yield in all three locations, with an average bunch weight of 16.1 kg and 9.8 hands per bunch. The fruit is relatively round, with light cream-colored flesh, a fine-grained, and sweet flesh without sourness. Nutritional analysis of flesh fruit showed higher vitamin B3 and potassium contents than the Mali Ong. The variety was officially certified as a recommended variety by the Department of Agriculture on August 15, 2019, under the name Kluai Namwa variety DOA Sukhothai1, for distribution to farmers. Evaluation of farmer and entrepreneur acceptance indicated the highest level of satisfaction regading yield, income from sales, production costs, and processing potential. The quality traits including size and weight, fruit shape, starch content, ripe flesh color, and taste were also highly rated. This variety demonstrated strong potential for supporting local economic development though both fresh fruit marketing and value add processing.