본 연구는 새만금 간척지와 주산지인 무안에서 재배하였을 때 양파의 생육과 퀘르세틴 등 기능성 성분을 분석하였다. 양파는 중생종 품종인 ‘맵시황’, 중만생 품종인 ‘선파워’, ‘헬시큐’를 사용하였다. 전남 무안에 9월 상순 파종 후 육묘하여 간척지와 무안에 각각 11월 상순에 정식하고 이듬해 6월 초순에 수확하였다. 중만생종 품종인 ‘선파워’와 ‘헬시큐’가 간척지에서 구중 336.5g, 248.3g으로 생육이 우수하였다. 피루브산은 ‘헬시큐’, ‘맵시황’, ‘선파워’ 순으로 높았고 지역 별로는 ‘헬시큐’, ‘맵시황’ 품종이 간척지 재배 시 각각 48.3μmol·g-1, 41.1μmol·g-1으로 무안에서 재배하였을 때보다 높았다. 총 퀘르세틴은 품종 별로 비교하였을 때 ‘헬시큐’가 219.1μg·g-1으로 가장 높았고 ‘선파워’, ‘맵시황’의 순이었으며 재배지역에 따른 차이는 확인되지 않았다. 또한 총 페놀은 총 퀘르세틴 함량과 유사한 경향을 보였으며, ‘헬시큐’의 함량이 853.7μg·mL-1으로 가장 높았고, ‘선파워’는 무안에서 재배할 경우 페놀 함량이 높은 것으로 나타났다. 결과적으로, 피루브산, 총 퀘르세틴, 총 페놀의 함량은 재배지역 보다는 품종에 따른 영향이 큰 것으로 판단되었다.

The present study aimed to investigate the effects of low temperature on the growth, yield, quality, and biologically active compounds of strawberry and obtain basic information for developing a technology for stable growth of strawberry in greenhouses. Growth of strawberry, including leaf number, area, and length, plant height, and dry weight was better at the optimum growth temperature of 20℃ than at a lower temperature of 15°C. At the low temperature of 15°C, the cultivar 'Maehyang' was more tolerant and displayed better growth rate than 'Seolhyang'. At 15°C, the fruit production per week and fruit weight was lower than that at 20°C. In contrast, fruit length and diameter were not significantly different between the two growth temperatures. Growth temperature also did not affect the fruit color index, Hunter L, a, b value, or fruit firmness. However, the sugar content of strawberries grown at 15 was higher by 0.8 and 1.5 Brix for 'Seolhyang' and 'Maehyang', respectively, than of those grown at 20°C. There was no difference in the content of fisetin, a biologically active compound, for 'Seolhyang' at both growth temperatures, however, the fisetin content of 'Maehyang' was higher at 20°C than at 15 . Cinchonine and ellagic acid content of 'Seolhyang' was higher at 20°C than at 15 , whereas that of 'Maehyang' was higher at 15°C than at 20℃ . Quercetin content showed no significant differences with respect to growth temperature, however, it tended to increase at 20°C. The cinnamic acid content of 'Seolhyang' was higher at 15°C than at 20℃ , whereas that of 'Maehyang' increased at 20°C. Collectively, the biologically active compounds of strawberry were affected by growth temperature. Moreover, the content of these compounds tended to increase at 20°C, the optimum growth temperature, rather than at the sub-optimal growth temperature of 15°C.