Nuclear Research Institute Develops 'Guksan Jamdu' Variety Through Radiation Breeding

by Jeong Ilwoong

Published 06 Aug.2024 08:34(KST)

The Advanced Radiation Research Institute of the Korea Atomic Energy Research Institute has succeeded in developing a domestic pea variety (Wonjam 1) through radiation breeding.

According to the Atomic Energy Research Institute on the 6th, peas are legumes rich in nutrients such as protein, vitamins, fiber, and minerals, and are highly effective for dieting, disease prevention, and immune enhancement, thus also called a superfood. However, until now, there was no variety suitable for the domestic environment, resulting in a high dependence on imports.

Winter survival rate testing of Wonjam No. 1 is underway. Photo by Korea Atomic Energy Research Institute

The pea developed by the Atomic Energy Research Institute was created using radiation breeding technology and can be efficiently cultivated domestically, attracting attention.

Previously, Dr. Kwon Soon-jae’s research team at the Radiation Breeding Laboratory began developing a new variety in 2014 after receiving 371 pea genetic resources from the U.S. Department of Agriculture.

The new variety development proceeded by selecting a line (PI469181) that adapts well to the domestic climate and can be used in crop rotation with major crops such as rice and soybeans, followed by gamma-ray irradiation, line breeding and selection, cultivation evaluation, and mutation verification through the radiation breeding process.

As a result, a variety with excellent cold tolerance was identified and named Wonjam 1. In March of this year, an application for variety registration was submitted to the National Seed Management Office.

The winter survival rate of Wonjam 1 (the survival rate of crops during the winter season) is 96%, significantly surpassing the 64% winter survival rate of the original variety (PI469181). This suggests stable production throughout the winter in domestic soil environments is expected.

The research team is exploring functional substances in the seeds of Wonjam 1. Provided by Korea Atomic Energy Research Institute

Peas have been used as food for a long time in Europe, the Middle East, Africa, and other regions due to their high nutritional value. Recently, they have also been utilized in the development of functional foods. This is because they contain a large amount of the precursor ‘L-Dopa’, which is the precursor to the neurotransmitter dopamine, drawing attention as a next-generation health functional food ingredient. Dopamine is known to play an important role in preventing the decline of motor skills in Parkinson’s disease patients.

In this regard, the research team, in collaboration with Professor Eom Seok-hyun’s team at Kyung Hee University, developed and patented seasoning, tea brewing methods, and meat odor removal methods using pea leaves. Through this, the research team expects the usability of peas as a health functional food to increase domestically.

Jung Byung-yeop, director of the Advanced Radiation Research Institute, said, “The development of Wonjam 1 will contribute to securing domestic food resources and improving public health in the future,” and added, “We will continue to do our best in developing new varieties and health functional foods through radiation breeding.”