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The growth and development and metabolism of plants have different physiological responses to different light qualities. To study the influence of light qualities on green onions, the impacts of LED light treatment on the growth and development as well as the nutritional components and flavor substances in green onions were studied under controlled conditions. Leaf area, plant height, dry matter accumulation, Dickson’s quality index (DQI), nutritional content, and volatile compounds under different light quality treatments were determined. The results indicated that the white and blue combined light (W/B: 3/1) treatment was the most beneficial to growth and nutrient accumulation and led to higher levels of sulfur compounds in the green onions than the other treatments. This shows that it is possible to control the contents of compounds that affect consumer preferences by adjusting the lighting conditions and to thereby increase the value and quality of seasoning vegetables.

Green onion (Allium fistulosum L.) is mainly available as factory-produced seedlings. Although factory seedling production is highly automated, miss-seeding during the seeding process considerably affects subsequent transplanting and the final yield. To solve the problem of miss-seeding, the current main method is manual complementary seeding, which is labor-intensive and inefficient work. In this study, an automatic machine-vision-based complementary seeding device was proposed to reduce the miss-seeding rate and as a replacement of manual complementary seeding. The device performs several main functions, including the identification of miss-seeding holes, control of seed case movement, and the seed uptake and release from the seed suction nozzle array. A majority-mechanism-based miss-seeding tray hole rapid-detection method was proposed to enable the real-time identification of miss-seeding tray holes in the tray under high-speed moving conditions. The structural parameters of the vacuum-generated seed suction nozzle were optimized through numerical simulations and orthogonal experiments, and the seed suction nozzle array and seed case were produced using 3D-printing technology. Finally, the complementary seeding device was installed on the tray-type green onion seeding machine and the effectiveness of the complementary seeding was confirmed by experiments. The results revealed that the average values of the precision, recall, and F1 scores for identifying miss-seeding tray holes were 98.48%, 97.00%, and 97.73%, respectively. The results revealed that the rate of miss-seeding tray holes decreased from 5.37% to 0.89% after complementary seeding.

Calcined oyster shell powder (COSP), a natural antibacterial agent derived from marine waste, was used in this study to treat postharvest green onions ( Allium fistulosum ), which are susceptible to microbial contamination during the washing process after harvesting. The green onions were dipped in COSP solutions of varying concentrations (0%, 2%, 4%, 6%, and 8%). This study investigated the effects of COSP treatment on the physicochemical properties and microbial activities of green onions. Compared to untreated green onions, COSP-treated green onions exhibited an extended shelf life to 28 days, evidenced by reduced weight loss by up to 9.84%, reduced the total bacterial count by up to 1.20 Log₁₀ CFU/g, stabilized pH level (5.28 ± 0.38–6.06 ± 0.20), preserved chlorophyll a and b content (0.40 ± 0.01–0.46 ± 0.01 and 0.17 ± 0.003–0.22 ± 0.007, respectively), enhanced antioxidant activity (DPPH scavenging activity up to 12.47%, ABTS value up to 82.94%), and better color appearance. Furthermore, COSP treatment was effective in preserving allicin (35.03 ± 0.77–45.07 ± 2.37%) content and inhibiting the degradation of cycloalliin (13.58 ± 0.08–16.48 ± 0.15 g/kg dry weight) and methiin (17.14 ± 0.10–19.41 ± 0.47 g/kg dry weight) in green onions, thereby preserving their fresh aroma. This study offers a novel postharvest preservation method for green onions using marine waste-derived COSP dipping, which helps reduce the loss of quality in postharvest products. Graphical abstract Highlights COSP-treated green onions exhibited longer shelf life and minimal microbial contamination. COSP maintained the overall quality of green onions under refrigeration. COSP inhibited the degradation of cysteine sulfoxides in green onions. COSP exhibited a cellular level benefit by maintaining vacuolar water content. Effective COSP concentrations ranged from 4% to 6%.

Procymidone is used as a preventive and curative fungicide to control fungal growth on edible crops and ornamental plants. It is one of the most frequently used pesticides and has a high detection rate, but its residue behaviors remain unclear in green onion and garlic plants (including garlic, garlic chive, and serpent garlic). In this study, the dissipation and terminal residues of procymidone in four matrices were investigated, along with the validation of the method and risk assessment. The analytical method for the target compound was developed using gas chromatography-tandem mass spectrometry (GC-MS/MS), which was preceded by a Florisil cleanup. The linearities of this proposed method for investigating procymidone in green onion, garlic, garlic chive, and serpent garlic were satisfied in the range from 0.010 to 2.5 mg/L with R2 > 0.9985. At the same time, the limits of quantification in the four matrices were 0.020 mg/kg, and the fortified recoveries of procymidone ranged from 86% to 104%, with relative standard deviations of 0.92% to 13%. The dissipation of procymidone in green onion and garlic chive followed first-order kinetics, while the half-lives were less than 8.35 days and 5.73 days, respectively. The terminal residue levels in garlic chive were much higher than those in green onion and serpent garlic because of morphological characteristics. The risk quotients of different Chinese consumer groups to procymidone in green onion, garlic chive, and serpent garlic were in the range from 5.79% to 25.07%, which is comparably acceptable. These data could provide valuable information on safe and reasonable use of procymidone in its increasing applications.

The flavor of fried green onion oil (Allium fistulosum L.) is widely applied and popular in Chinese cuisine. This work aimed to explore the effects of different varieties of vegetable oils on the flavor profile generation of fried green onion oil. The volatile flavor components of seven different kinds of fried green onion oils, i.e., soybean oil, palm oil, olive oil, corn oil, sunflower oil, camellia oil, and colza oil, were identified and analyzed by sensory analysis, gas chromatography–mass spectrometry (GC-MS) and electronic nose. The results showed that sensory analysis and electronic nose were accepted to detect the odor diversities of different kinds of fried green onion oil sensitively. A total of 103 volatile flavor components were identified positively, and the key aromas included aldehydes and sulfur-containing compounds that correlated highly with green grass, oily, pungent and shallot scent attributes. Meanwhile, fatty acid compositions showed that there were no significant changes in the types of fatty acids before and after frying, but the relative content was not different. Accordingly, the unsaturated fatty acids (UFA, C18:1, C18:2, C18:3, and C20:1) had a significant influence on the flavor of frying oil, which was peculiarly prone to oxidation and heat degradation reactions. These results provided a theoretical basis for further application of fried onion flavor in the food industry.

Conventional sample preparation methods for liquid chromatography–mass spectrometry (LC–MS/MS) are time consuming, laborious, expensive, and require large volumes of solvent for extraction and cleanup. We developed and validated a micro liquid–liquid extraction (MLLE) sample preparation method for LC–MS/MS analysis of thiacloprid insecticide residues in green onion. MLLE is a simple, rapid, and cost-effective method that uses less extraction solvent and does not require adsorbents or the cleanup step. The samples are homogenized with dichloromethane, centrifuged, the solvent evaporated to dryness and the residue is reconstituted with fivefold of acetonitrile; thus, the method is ecologically safer and low cost. The limit of quantification was 0.01 mg/kg. Method efficiency for MLLE was compared with the conventional QuEChERS sample preparation. MLLE exhibited good linearity (correlation coefficient, > 0.99). The average recovery ranged from 97.2 to 101.5%. Intra- and inter-day repeatabilities were 9.7 and 13.8%, respectively. Matrix effects were nonsignificant (suppression, 2.2%). The MLLE method was used to quantify the residual levels and rate of dissipation of thiacloprid in field trial green onion. The dissipation of thiacloprid fitted first-order kinetics, with half-lives of 1.92 and 2 days after application of the recommended dose (48 g a.i/ha) and double the recommended dose (96 g a.i/ha). Thiacloprid residues were below the limit of detection in green onion samples analyzed 14 days after spraying with either dose. Based on the maximum residue limit, a waiting period of 9 days is recommended. From Egyptian consumers’ point of view, the consumption of onion seems quite safe.

The study compared the total phenolic content (TPC), total flavonoid content (TFC), and scavenging capacity (IC50) of leaves and stalks/bulbs of lokio (Allium chinense G. Don), an underutilised allium species, and compared them with two commercially popular onions, i.e., spring onion (Allium fistulosum L.) and green onion (Allium ascalonicum L.). Extracts of the three alliums exhibited distinct antioxidant capacity, and significant differences existed in TPC, TFC, and IC50 among the three species. The allium stalk/bulb contained significantly higher TPC, TFC, and IC50 than its green leaf counterparts, with a strong correlation (r = 0.9064). It was observed that the TPC of the bulb/stalk of A. chinense (20.20 mg/g GAE FW) was higher as compared to A. fistulosum (19.97 mg/g GAE FW) and A. ascalonicum (19.62 mg/g GAE FW). Meanwhile, in terms of TFC, the bulb of A. ascalonicum contained the highest (5.06 mg/g QE FW), followed by A. chinense (3.63 mg/g QE FW) and A. fistulosum (1.70 mg/g QE FW). Among the three alliums, A. chinense had the highest antioxidant capacity, as indicated by a lower IC50 in the white stalks (97.40 ppm), followed by A. ascalonicum (98.21 ppm) and A. fistulosum (100.80 ppm). This study also revealed strong correlations (r > 0.90) between TPC, TFC, and the antioxidant capacity of tested allium. The results of the current assessment would be useful for future studies and applications of lokio (Allium chinense G. Don) as an alternative to popular spring onion and green onion in food, nutraceuticals, and cosmetic product development. The study compared the total phenolic content (TPC), total flavonoid content (TFC), and scavenging capacity (IC50) of leaves and stalks/bulbs of lokio (Allium chinense G. Don), an underutilised allium species, and compared them with two commercially popular onions, i.e., spring onion (Allium fistulosum L.) and green onion (Allium ascalonicum L.). Extracts of the three alliums exhibited distinct antioxidant capacity, and significant differences existed in TPC, TFC, and IC50 among the three species. The allium stalk/bulb contained significantly higher TPC, TFC, and IC50 than its green leaf counterparts, with a strong correlation (r = 0.9064). It was observed that the TPC of the bulb/stalk of A. chinense (20.20 mg/g GAE FW) was higher as compared to A. fistulosum (19.97 mg/g GAE FW) and A. ascalonicum (19.62 mg/g GAE FW). Meanwhile, in terms of TFC, the bulb of A. ascalonicum contained the highest (5.06 mg/g QE FW), followed by A. chinense (3.63 mg/g QE FW) and A. fistulosum (1.70 mg/g QE FW). Among the three alliums, A. chinense had the highest antioxidant capacity, as indicated by a lower IC50 in the white stalks (97.40 ppm), followed by A. ascalonicum (98.21 ppm) and A. fistulosum (100.80 ppm). This study also revealed strong correlations (r > 0.90) between TPC, TFC, and the antioxidant capacity of tested allium. The results of the current assessment would be useful for future studies and applications of lokio (Allium chinense G. Don) as an alternative to popular spring onion and green onion in food, nutraceuticals, and cosmetic product development.

: Following prior in vitro and in vivo investigations on the bone health benefits of green onions and oats, we aimed to assess the effects of WCO31, L. (green onion) root and L. (oat) mixtures, on height growth and safety. This multi-center, randomized, double-blind, placebo-controlled study included 150 children aged 6-8 years (75 males and 75 females) who fell between the 3rd and 50th percentiles of the Korean National Growth Charts but had not yet developed secondary sexual characteristics. They were randomly assigned to receive daily oral administration of WCO31 (1.2 g/day) or a placebo for 24 weeks. For efficacy analysis, height, growth rate, growth rate standard deviation score (SDS), height SDS, and growth-related parameters were measured. To evaluate the safety of the intervention, several safety parameters (including the incidence of adverse events, laboratory tests, and vital signs) were monitored. The WCO31 group demonstrated significantly superior outcomes, including height, growth rate, growth rate SDS, height SDS, and height-for-age Z-score, than the placebo group (all < 0.001). Moreover, no safety-related concerns were identified. WCO31 positively influences height growth and demonstrates a favorable safety profile, with no observable adverse effects. This study provides the first clinical evidence supporting growth enhancement using natural extracts, suggesting that WCO31 could serve as a cost-effective, safe, and accessible complementary strategy for promoting child growth.

In recent years, alongside research on mammalian-derived exosomes, there has been increasing interest in the physiological activities of plant-derived exosome-like nanoparticles (PDEN). The biocompatibility, minimal side effects, and diverse bioactive ingredients contained in PDEN make them valuable as potential therapeutic agents for an extensive range of diseases. In this study, we cost-effectively isolated exosome-like nanoparticles from green onion (Allium fistulosum) using polyethylene glycol and examined their biological activity in HT-22 cells exposed to glutamate. The isolated green onion-derived exosome-like nanoparticle (GDEN) had an average diameter of 167.4 nm and a zeta potential of −16.06 mV. GDEN effectively inhibited glutamate-induced Ca2+ influx and lipid peroxidation, thereby preventing ferroptotic cell death in HT-22 mouse hippocampal cells. Additionally, GDEN reduced the intracellular iron accumulation by modulating the expression of proteins associated with iron metabolism, including transferrin receptor 1, ferroportin 1, divalent metal transporter 1, and ferritin. Notably, GDEN upregulated the expression of glutathione peroxidase 4, a potent antioxidant protein involved in ferroptosis, along with an increase in glutathione synthesis. These findings indicate that GDENs have the potential to serve as bioactives from natural sources against glutamate-induced neuronal cell death, like ferroptosis. This study advances the investigation into the potential medical applications of GDEN and may provide a new approach for the utilization of these bioactive components against neuronal disorders.