Welsh Onion (Allium fistulosum L.) Seed Physiology, Breeding, Production and Trade

Padula, Gregorio; Xia, Xianzong; Hołubowicz, R.

doi:10.3390/plants11030343

Cited by 12 publications

(23 citation statements)

References 22 publications

(24 reference statements)

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“…The Welsh onion (A. fistulosum L.) (also called stone leek, Chinese onion, Chinese spring onion and Japanese bunching onion), less known than onion, is commercially produced in Japan, China and South Korea [4]. Dong and co-workers [64] tested the impact of priming with KNO 3 on the germination performance of cultivar Zhangqiu.…”

Section: Welsh Onionmentioning

confidence: 99%

“…All the Allium species, except shallot and garlic, are commercially propagated through seeds. Their seeds have thin coat (testa), do not go through a dormancy period and lose their germination capacity quickly, i.e., within 6-12 months [4][5][6]. As onion-like crops seed production in the EU lies under the regulation of the standard category, no data are currently available about their domestic seed market turnover [5].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Seed Priming Applied to Onion-Like Crops: State of the Art and Open Questions

Pagano¹,

Macovei²,

Xia

et al. 2023

Agronomy

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Cultivation of onion and onion-like crops has become a challenge in the context of climate change and innovative solutions are needed to support breeders as well as farmers, starting from the crucial issues of seed quality. Seed priming is routinely used to enhance germination performance and seedling resilience. Although common for radish, tomato, carrot or head cabbage seeds, the technique has been less popular for onion-like crops. This review provides a state-of-the-art picture of the scientific and technological advances that have so far contributed to enhance seed germination and vigour in onion-like crops. A brief description of the different types of priming approaches is provided whereas attention is focused on the following: (i) the impact of seed priming in terms of improved germination, seedling development and resilience to environmental stresses; (ii) the concept of seed quality hallmarks translated from model plants to the genus Allium; (iii) the drawbacks that currently impair the fully exploitation of seed priming in this specific sector of the agrifood chain.

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Section: Welsh Onionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Seed Priming Applied to Onion-Like Crops: State of the Art and Open Questions

Pagano¹,

Macovei²,

Xia

et al. 2023

Agronomy

Self Cite

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“…In folk Chinese medicine, all plant parts, including roots, pseudostems, leaves, flowers, and seeds are used for medicinal purposes. Available research indicates a similar pharmacological activity of Welsh onion and traditional onion [40,41].…”

Section: A Fistulosum-welsh Onion or Japanese Bunching Onionmentioning

confidence: 99%

Allium Species in the Balkan Region—Major Metabolites, Antioxidant and Antimicrobial Properties

et al. 2023

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Ever since ancient times, Allium species have played a significant role in the human diet, in traditional medicine for the treatment of many ailments, and in officinal medicine as a supplemental ingredient. The major metabolites of alliums, as well as their antioxidant and antimicrobial properties, with an emphasis on the species most represented in the Balkan region, are discussed in this review. Due to its richness in endemic species, the Balkan region is considered the genocenter of alliums. There are 56 recorded Allium species in the Balkans, and 17 of them are endemic. The most common and well-studied Allium species in the Balkans are A. cepa (onion), A. sativum (garlic), A. ampeloprasum (leek), A. schoenoprasum (chives), A. fistulosum (Welsh onion), and A. ursinum (wild garlic or bear’s garlic), which are known for their pungent taste and smell, especially noticeable in garlic and onion, and attributed to various organosulfur compounds. These plants are valued for their macronutrients and are used as desirable vegetables and spices. Additionally, phytochemicals such as organosulfur compounds, phenolics, fatty acids, and saponins are associated with the antioxidant and antimicrobial properties of these species, among many other bioactivities. All parts of the plant including the bulb, peel, clove, leaf, pseudostem, root, flower, and seed exhibit antioxidant properties in different in vitro assays. The characteristic phytocompounds that contribute to the antimicrobial activity of alliums include allicin, ajoene, allyl alcohol, and some diallyl sulfides. Nanoparticles synthesized using Allium species are also recognized for their notable antimicrobial properties.

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“…For instance, the bioactive constituents of these crops form the basis for their actions as antimicrobial, antioxidant, antitumor, immunoregulatory, antidiabetic, antiobesity and anti-inflammatory properties, thus showcasing their therapeutic value in maintaining and promoting human health, especially when incorporated into varied forms of diets [13]. In fact, the versatility of edible Alliums in both culinary and medicinal applications has consolidated their status as essential ingredients in kitchens worldwide [14]. Green onions (Allium fistulosum), also known as scallion, Japanese bunching onion, Welsh onion or spring onion, are an important member of the Amaryllidaceae family [12], characterized by their distinct flavors and culinary versatilities [15].…”

Section: Introductionmentioning

confidence: 99%

“…The crop is endowed with a mild and onion-like flavor, which is a valuable addition to a wide range of dishes and as a staple ingredient in many cuisines [19]. It is particularly valued for its green pseudostems, leaves and non-developed bulbs, used in salads, stir-fries, garnishes and various culinary preparations [14,20]. The crop has Green onions (Allium fistulosum), also known as scallion, Japanese bunching onion, Welsh onion or spring onion, are an important member of the Amaryllidaceae family [12], characterized by their distinct flavors and culinary versatilities [15].…”

Section: Introductionmentioning

confidence: 99%

Green Onion (Allium fistulosum): An Aromatic Vegetable Crop Esteemed for Food, Nutritional and Therapeutic Significance

Kim,

Yoon,

Han

et al. 2023

Foods

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In recent years, there has been a shift towards a greater demand for more nutritious and healthier foods, emphasizing the role of diets in human well-being. Edible Alliums, including common onions, garlic, chives and green onions, are staples in diverse cuisines worldwide and are valued specifically for their culinary versatility, distinct flavors and nutritional and medicinal properties. Green onions are widely cultivated and traded as a spicy vegetable. The mild, onion-like flavor makes the crop a pleasant addition to various dishes, serving as a staple ingredient in many world cuisines, particularly in Eastern Asian countries such as China, Japan and the Republic of Korea. The green pseudostems, leaves and non-developed bulbs of green onions are utilized in salads, stir-fries, garnishes and a myriad of culinary preparations. Additionally, green onions have a rich historical background in traditional medicine and diets, capturing the attention of chefs and the general public. The status of the crop as an important food, its culinary diversity and its nutraceutical and therapeutic value make it a subject of great interest in research. Therefore, the present review has examined the distribution, culinary, nutritional and therapeutic significance of green onions, highlighting the health benefits derived from the consumption of diets with this aromatic vegetable crop as a constituent.

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Welsh Onion (Allium fistulosum L.) Seed Physiology, Breeding, Production and Trade

Cited by 12 publications

References 22 publications

Seed Priming Applied to Onion-Like Crops: State of the Art and Open Questions

Seed Priming Applied to Onion-Like Crops: State of the Art and Open Questions

Allium Species in the Balkan Region—Major Metabolites, Antioxidant and Antimicrobial Properties

Green Onion (Allium fistulosum): An Aromatic Vegetable Crop Esteemed for Food, Nutritional and Therapeutic Significance

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