Green Onion Research Articles

Copper and Zinc Tolerance in Bacteria Isolated from Fresh Produce

The continued agricultural exposure of bacteria to metals such as copper and zinc may result in an increased copper tolerance through the food chain. The aim of this study was to determine the Cu and Zn tolerance of bacteria from fresh produce (cucumber, zucchini, green pepper, tomato, lettuce, vegetable salad, broccoli, cabbage, carrot, green onion, onion, and mango). Isolates (506 aerobic mesophiles) from 12 different food produce products were tested for growth in a range of Cu and Zn concentrations. Selected isolates were identified using 16S rDNA sequencing, and the presence of metal resistance genes was studied using PCR amplification. More than 50% of the isolates had MICs for copper sulfate greater than 16 mM, and more than 40% had MICs greater than 4 mM for zinc chloride. Isolates with high levels of tolerance to Cu and Zn were detected in all the produce products investigated. A selection of 51 isolates with high MICs for both Cu and Zn were identified as belonging to the genera Pseudomonas (28), Enterobacter (7), Serratia (4), Leclercia (1), Bacillus (10), and Paenibacillus (1). A study of the genetic determinants of resistance in the selected gram-negative isolates revealed a high incidence of genes from the pco multicopper oxidase cluster, from the sil cluster involved in Cu and silver resistance, and from the chromate resistance gene chrB. A high percentage carried both pco and sil. The results suggest that Cu and Zn tolerance, as well as metal resistance genes, is widespread in bacteria from fresh produce.

Responses to and Challenges of Branding in the Fukaya Green Onion Production Area

Responses to and Challenges of Branding in the Fukaya Green Onion Production Area

DISTRIBUTION OF HEAVY METALS IN SOME VEGETABLES GROWN IN THE VICINITY OF LEAD AND ZINC SMELTER PLANT

Gardens near the lead and zinc smelter plant "Zletovo" in the town of Veles, Republic of Macedonia, are the main suppliers with vegetables and fruits for the residents of this town. This area, was exposed thirty years to high environmental contamination with heavy metals (Cd, Pb and Zn). The smelter plant was a major source of heavy met-als pollution in the environment, including the garden soils used for the production of vegetables and fruits. The aim of this study is to determine the level of contamination (especially with Cd, Pb and Zn) in green garlic (Allium sa-tivum) and green onion (Allium scallion) produced on the contaminated soil and to determine its level of accumula-tion in the plants. The contents of 21 elements (Ag, Al, As, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Na, Ni, P, Pb, Sr, V and Zn) in the vegetables and corresponding soils were analyzed by inductively coupled plasma – atomic emis-sion spectrometry (ICP-AES) after microwave digestion. It was found that the contents of Cd, Pb and Zn in the vege-tables from all of the four studied gardens is over the maximum permissible level according to the Macedonian regu-lations. The content of Cd in washed green garlic samples ranges from 0.60 to 2.70 mg kg–1, for Pb from 4.30 to 6.14 mg kg–1 and for Zn from 11.7 to 29.9 mg kg–1, while their contents in the washed green onion samples ranges from 0.77 to 2.66 mg kg–1 for Cd, from 3.98 to 5.35 mg kg-1 for Pb and from 21.2 to 38.0 mg kg–1 for Zn.

Nutritional quality of lettuce and onion as companion plants from organic and conventional production in north Greece

The purpose of this study was to examine the effect of production systems – (organic-ORG or conventional-CONV) and growing season (autumn or spring) of cos lettuce (Lactuca sativa L. var. longifoila cv. ‘Parris Island’) and green onion (Allium cepa cv. ‘Sturon’) as companion planting (the onions and lettuce were grown in the same plot of land), on the yield and quality parameters (mineral composition, phenolic profiles, antioxidant capacity, nitrate content). Soil and meteorological parameters were measured. Lettuce plant in both production system obtained higher content of K, B, Zn, or Fe compared to onion. The general order of the mineral content in both plants was K>Ca>Mg>Fe>Mn>B>Zn>Cu. Organically grown green onions from both growing seasons had higher contents of all macro and micro elements (except Cu) compared to the conventionally grown onions. Lettuce from CONV systems contained more Ca, Mg, Mn, Fe, Cu than that from ORG production. However, no significant difference in total phenols content (TPC) was observed between production system and growing season in lettuce. TPC in green onion was higher compared to lettuce. A similar trend was observed for total antioxidant capacity. The nitrate concentration was significantly higher in lettuce than in onion. Lettuce and onions grown in the fall-winter period contained higher nitrate levels compared to lettuce and onions grown in spring-summer. In conclusion, companion planting can result in an increase in productivity of vegetables per unit area, and can improve net income. At present however, we cannot conclusively demonstrate a higher health-promoting value of ORG lettuce and onion in comparison to lettuce and onion grown by CONV farming methods.

Prevalence of Intestinal Parasites in Vegetables Sold in Some Local Markets in Port-Harcourt, Rivers-State, Nigeria

A total of 492 vegetable leaves samples made up of cabbage (27), bitter leaves (50), garden egg leaves (44), green leaves (66), green onion (47), lettuce (51), pumpkin leaves (111), parsley (26) and water leaves (70), bought randomly from various local markets in Port-Harcourt was analyzed for the presence of some parasite stages. About 145(29.5%) out 492 samples examined were contaminated with various parasite stages. Green leaves had the highest level of contamination (40.9%), followed by bitter leaves (38.8%), while cabbage recorded the lowest (7.4%). Out of 202 parasite stages identified, the eggs of Ascaris lumbricoides were the most predominant 39 (19.3%), followed by the cysts of Entarmoeba histolytica 31 (15.3%), whereas the oocysts Cryptosporidium parvum and eggs of Strongyloides stercolaris had the least 4(1.9%). Green leaves and pumpkin leaves harboured 8 (80.0%) and 7(70%) respectively out of 10 different types of parasites obtained in this study; cabbage and parsley had only 3 (30.0%). Pumpkin leaves recorded the highest level eggs of Ascaris lumbricoides 18(30%), eggs of Fasciola species 10 (16.7%), cysts of Entamaeba histolytica 8 (50.0%), eggs of Giardia lambia 7(11.7%), whereas cabbage overall had the lowest percentage of parasites with Ancylostoma duodenale 2 (50.0%); eggs of Toxoplasma gondii 1 (25.0%) and eggs of Strongyloides stercolaris 1 (25.0%). The present study revealed the potential hazard of vegetable leaves sold in some local markets in Port – Harcourt. Though the vegetables are properly de-contaminated after sales at the point of preparation/cooking, it is also very necessary for the de-contamination to be done before sales. There is need for monitoring by educating both vendors and consumers on the good sanitary practices during processing displaying and sale of the vegetable products and possible danger of contaminated and spoiled vegetables.

The development of loop-mediated isothermal amplification (LAMP) assays for the rapid authentication of five forbidden vegetables in strict vegetarian diets

Plant-based food ingredients such as garlic, Chinese leek, Chinese onion, green onion and onion are widely used in many cuisines around the world. However, these ingredients known as the “five forbidden vegetables” (FFVs) are not allowed in some vegetarian diets. In this study, a loop-mediated isothermal amplification (LAMP) assay was developed for the detection of FFVs using five respective LAMP primer sets. The specific primers targeted the ITS1-5.8S-ITS2 nuclear ribosomal DNA sequence regions among the five vegetables. The results demonstrated that the identification of FFVs using the newly developed LAMP assay is more sensitive than the traditional PCR method. Using pepper, basil, parsley, chili and ginger as references, established LAMP primer sets showed high specificity for the identification of the FFV species. Moreover, when FFVs were mixed with other plant ingredients at different ratios (100:0, 50:50, 20:80, 10:90, 5:95, 2:98, and 1:99), no cross-reactivity was evident using LAMP. Finally, genomic DNAs extracted from boiled and steamed FFVs in processed foods were used as templates; the performance of the LAMP reaction was not influenced using validated LAMP primers. Not only can FFV ingredients be identified but commercial foods containing FFVs can also be authenticated. This LAMP method will be useful for the authentication of FFVs in practical food markets in the future.

Contamination by intestinal parasites in vegetables marketed in an area of Jequitinhonha Valley, Minas Gerais, Brazil

ABSTRACT Objective: The present study aimed to evaluate the presence of helminthes and intestinal protozoa in vegetables commercialized in Diamantina, a municipality located at Jequitinhonha Valley, one of the poorest regions of the world. Methods: A total of 108 specimens, including lettuce, green onion and rocket, were monthly collected from the most popular open street market, green grocery and supermarket of the municipality. The samples were processed by a concentration method and evaluated by light microscopy for parasitological identification. Results: The percentage of contamination was 50.9% (55/108), with predominance of nematode larvae (36.5%), cysts of Entamoeba coli (26.0%) and eggs of hookworms/Strongyloides spp. (12.9%). Lettuce showed greater contamination rate (61.1%) and samples from the open street market were more contaminated (77.8%). Information collected at each point of sale pointed the field cultivation as the critical step for such contaminations. Conclusion: Vegetables marketed in Diamantina presents a wide variety of intestinal parasites, which may represent a potential risk to the health of consumers of fresh vegetables.

Porous carbons produced by the pyrolysis of green onion leaves and their capacitive behavior

Porous carbons produced by the pyrolysis of green onion leaves and their capacitive behavior

Boerhaave's syndrome: food particles in chest tube.

A 61-year-old alcoholic man presented to the emergency department because of vomiting and dyspnea after discharged from hospital due to appendectomy two days ago. He smoked heavily and his past medical history revealed gastritis. On the examination, he was hypotension (50/00 mmHg) and lethargy. Cardiopulmonary resuscitation was initiated aggressively. His chest x-ray showed right-sided tension pneumothorax (A). Chest drainage tube was inserted immediately and his clinical status improved spectacularly. On the fifth hospital day, the presence of food particles (rice, green onions) (red arrows) in the chest tube was found accidentally (B). Suspecting for esophageal perforation, the oral methylene blue test showed that the fluid in the chest tube turned bluish (C). Boerhaave's syndrome was established. An operation undertaken revealed a perforation of lower esophagus which was marked with nasogastric tube (yellow arrow) (D). However, his condition became worsen with nosocomial infection and died after that. The contents in the chest tube which can be an important diagnostic clue should be checked closely in the clinical practice.

Pathogenicity of Xanthomonas campestris pv. allii causing bacterial leaf blight of onion in sudan and antibacterial efficacy of plant extracts

Bacterial leaf blight of onion, caused by Xanthomonas campestris pv. allii, is a new disease of green bulb onion in Sudan. A study was conducted to test pathogenicity of the causative agent of onion bacterial leaf blight and evaluate the efficacy of certain plant extracts against the pathogen. Antibacterial activity of aqueous ethanolic plant extracts of desert rose (Adenium obesum), eucalyptus (Eucalyptus microtheca), button wood (Conocarpus erectus), tamarind (Tamarindus indica) and mesquite (Prosopis julifora), at different concentrations, was assayed in vitro by well diffusion technique. The bacterium X. campestris pv. allii was isolated from leaf lesions and its pathogenicity was confirmed on onion leaves. There were significant differences between the extracts in their effect on bacterial growth and the best results were obtained at a high concentration (420 ppm) of plant extracts. Among the test plant extracts, mesquite extract revealed a high anti-bacterial activity with inhibition zone up to 38.6 mm. It was followed by eucalyptus extract with inhibition zone of 38.3mm, button wood and tamarind with inhibition zone of 38 mm each. Desert rose extract displayed lower inhibition zone of 20.2 mm as dcompare to the standard control of stryptomicin having inhibition zone of 36 mm. Thus plant extracts of eucalyptus, mesquite, button wood, and tamarind were promising and may help in the non-toxic, eco-friendly management of onion bacterial leaf blight disease.

A Study of Simultaneous Xylose and Glucose Biodegradation by Arthrobacter Species Isolated from Soil

The aim of this study was to screen and isolate soil bacteria capable of conducting xylose and glucose aerobic biotransformation. Four bacterial strains were isolated from green onions field and identified as Arthrobacter species IL01, IL02, IL03 and IL04. The maximum specific growth rates of IL01, IL02, IL03 and IL04 during xylose fermentation are 0.076, 0.094, 0.128 and 0.088 hr–1, respectively. Those four strains also present the ability to simultaneously conduct glucose and xylose biotransformation. This study indicated that the aerobic bacterial strains isolated could provide a potential bioprocess for bioenergy production in the future.

Drying kinetics and microbiological quality of green onions

ABSTRACT Green onion (Allium fistulosum L.) is widely consumed and traded in Brazil as condiment. Because of the high yields in the region of Volta Redonda - RJ and the alternative of drying as a method for preserving the excess production, the objective of this study was to evaluate the drying process of green onions, considering the microbiological quality, and to develop the mathematical modeling of this process. Mathematical models to describe the drying of agricultural products were used to predict the phenomenon. The modified Page equation gave the best fit to the data. Microbiological quality was evaluated using the analysis of aerobic mesophilic bacteria, molds and yeasts. Dehydration at 60 ºC was the most indicated for green onions, with assured microbiological quality.

First Report of Iris yellow spot virus Infecting Green Onion (Allium fistulosum) in the United States

First Report of <i>Iris yellow spot virus</i> Infecting Green Onion (<i>Allium fistulosum</i>) in the United States

High hydrostatic pressure inactivation of murine norovirus and human noroviruses on green onions and in salsa

In this study, high hydrostatic pressure (HHP) was evaluated as an intervention for human noroviruses (HuNoVs) in green onions and salsa. To determine the effect of water during HHP treatment on virus inactivation, a HuNoV surrogate, murine norovirus 1 (MNV-1), was inoculated onto green onions and then HHP-treated at 350MPa with or without water at 4 or 20°C. The presence of water enhanced HHP inactivation of MNV-1 on green onions at 4°C but not at 20°C. To test the temperature effect on HHP inactivation of MNV-1, inoculated green onions were HHP-treated at 300MPa at 1, 4 and 10°C. As the temperature decreased, MNV-1 became more sensitive to HHP treatment. HHP inactivation curves of MNV-1 on green onions and salsa were obtained at 300 or 350MPa for 0.5–3min at 1°C. All three inactivation curves showed a linear relationship between log reduction of MNV-1 and time. D values of HHP inactivation of MNV-1 on green onions were 1.10 and 0.61min at 300 and 350MPa, respectively. The D value of HHP inactivation of MNV-1 in salsa at 300MPa was 0.63min. HHP inactivation of HuNoV GI.1 and GII.4 on green onions and salsa was also conducted. To achieve >3 log reduction of HuNoV GI.1, HHP treatments for 2min at 1°C should be conducted at 600MPa and 500MPa for green onions and salsa, respectively. To achieve >3 log reduction of HuNoV GII.4, HHP treatments for 2min at 1°C should be conducted at 500MPa and 300MPa for green onions and salsa, respectively.

Comparison of RNA extraction kits for the purification and detection of an enteric virus surrogate on green onions via RT-PCR

Real-time reverse transcriptase-polymerase chain reaction (RT-PCR) offers a rapid and sensitive molecular method for detection of enteric viruses. Unfortunately, these assays are often hampered by the low virus titre found in foods and PCR inhibition due to matrix carryover during RNA extraction. Four commercial RNA extraction kits (Qiagen’s QIAamp Viral RNA Mini and UltraSens Virus kits, MoBio UltraClean Tissue & Cells RNA Isolation kit, and Ambion MagMAX Viral RNA Isolation kit) were evaluated for their ability to extract and purify MS2 bacteriophage RNA, an enteric virus surrogate, from inoculated green onions, a food which has been associated with viral gastroenteritis outbreaks. Inoculated green onion wash concentrates and green onion pieces with and without Qiagen QIAshredder homogenization were assayed in the kit comparison. MS2 detection and PCR inhibition were evaluated using a duplex real-time RT-PCR for MS2 and an exogenous internal amplification control (IAC) assay. Without homogenization, MS2 inoculated at 40pfu/g was detected in at least 4 lots of green onion wash concentrates using the silica-membrane spin-column kits. Inhibition was a factor for the magnetic silica–based MagMAX kit, which resulted in detection of MS2 in 1 of 5. Addition of QIAshredder homogenization prior to extraction did not adversely affect the silica-membrane kit results but improved the MS2 detection by MagMAX to 5 of 5 lots. Use of a 1:10 dilution of primary RNA extracts also improved detection. The QIAamp Viral RNA Mini and MagMAX kits were further compared for detection of MS2 from green onion pieces inoculated at 20 and 5pfu/g. Using homogenization, the MagMAX kit detected 20pfu/g in only 1 of 2 green onion lots, whereas the QIAamp Viral RNA kit detected 2 of 2 lots at 5 pfu/g without homogenization.

Porous carbons produced by the pyrolysisof green onion leaves and their capacitive behavior

Porous carbons were prepared by the simple carbonization of green onion leaves at temperatures from 600 to 800 °C and used as the electrode materials of supercapacitors. SEM, FESEM, EDX, AAS, XRD, TGA and nitrogen adsorption were used to characterize their morphology, pore structure and surface elemental composition. Cyclic voltammetry, electrochemical impedance spectroscopy and galvanostatic charge/discharge were carried out to evaluate their specific capacitance, resistance and cycling life. Results showed that the initial mineral elements present in the leaves such as calcium (Ca) and potassium (K) play an activating role during the carbonization. All samples have a bimodal pore distribution of micropores (mainly 0.6-1.2 nm) and mesopores (mainly 3-5 nm). The carbon prepared at 800 °C had the highest surface area of 551.7 m2 /g, a specific capacitance of 158.6 F/g at 0.2 A/g and an effective areal capacitance of 28.8 μF/cm2. The effective areal capacitance of the carbon prepared at 800 °C is higher than of most porous carbons reported in the literature, which is ascribed to its pore size distribution that favors ion access to its pores.

Quality of greywater treated in biochar filter and risk assessment of gastroenteritis due to household exposure during maintenance and irrigation.

This study evaluated treatment of greywater (GW) by a biochar filter in Jordan and assessed the annual risks of infection (Pi-annual ), annual risk of disease (Pd-annual ) and disease burden (in disability-adjusted life years; DALYs) of gastroenteritis caused by Salmonella spp. and rotavirus due to ingestion of GW during system maintenance and consumption of green onions irrigated with treated and nontreated GW. The biochar filter efficiently removed 93% of biochemical oxygen demand (BOD5 ) and 85% of solids, while removal of Escherichia coli was insignificant. Treatment of GW decreased the median Pd-annual due to ingestion of GW from 1·39×10-2 to 6·0×10-3 for Salmonella spp. but did not affect Pd-annual caused by rotavirus (9·73×10-1 to 1·0). Consumption of onions irrigated with treated GW had a median Pd-annual of 1·25×10-9 to 1·2×10-8 for Salmonella spp. and 4·96×10-4 to 4·37×10-3 for rotavirus infection, which was 99·9 and 90% lower, respectively, than the risk when consuming onions irrigated with nontreated GW. The highest risks of gastrointestinal disease were thus associated mainly with direct ingestion of GW when maintaining the system. Garden produce irrigated with GW treated in biochar filter did not display intolerable risks of rotavirus-based gastroenteritis during summer season in the study area given that the produce is harvested 1 to 2days, and washed, before consumption. This study contributes to scientific-based knowledge on the suitability of biochar filters for onsite greywater treatment and confirms the microbial safety of recycling treated greywater for garden irrigation.

EFFECT OF SOME PRE AND POSTHARVEST TREATMENTS ON QUALITY AND STORABILITY OF GREEN ONION

This experiment was carried out during the winter seasons of 2014/2015 and 2015/2016 at the Agriculture Research Farm, El-Kassasien Hort. Res. Station, Ismalia Governorate, Egypt, to clarify the effects of different plant densities, 5 cm on one side (33 plant /m2), 2.5 cm on one side (66 plant /m2), 5 cm on both sides (66 plant /m2), and 2.5 cm on both sides (133 plant /m2) on quality parameters and yield of green onion plants (Allium cepa L.), cv. Giza 6 grown under sandy soil conditions, and also to study the impact of hydro-cooling and packaging green onion plants in polypropylene pouches on the quality parameters of green onion during storage at 3°C ±1and 95% RH for 15 days. The obtained data indicated that sowing green onion seeds at low density 5cm on one side (33 plant /m2) significantly increased plant weight, bulb diameter, neck diameter, bulb length, and total dry weight per plant in both seasons of study as compared to other treatments. Meanwhile, higher plant density 2.5cm on both sides (133 plant /m2) significantly increased total yield per fed., Regarding, storage experiment, the obtained results showed, that there were a considerable and a continuous increase in weight loss %, leave extension, root development, and curvature of green onion stem as the storage period was extended. On the other hand, a significant decline happened in general appearance, chlorophyll content, and TSS% as the storage period increased. The combination between hydro-cooling and packaging, effectively maintained green onion plants with fresh appearance and acceptable sensory quality for 10 days at 3°C ±1 and 95% RH.

Correlation and path analysis study in diverse onion (Allium cepa L.) genotypes

The association study resulted that the advantages of upgrading onion genotypes through simultaneous selection for equatorial diameter, followed by polar diameter, number of leaves plant -1 at 90 DAT, neck thickness, plant height at 90 DAT and TSS. Path coefficient analysis revealed that polar diameter had highest positive direct effect followed by plant height at 60 DAT, TSS, plant height at 90 DAT, number of leaves plant -1 at 90 DAT and polar: equatorial diameter were the most important traits contributing towards bulb yield plant -1 . Direct selection of equatorial diameter, neck thickness, days to maturity, number of leaves plant -1 at 30 and 60 DAT and plant height at 30 DAT should be avoided instead of indirect selection. The highest production was observed in genotype OSR-1344 and Agrifound Light Red. Low incidence percentage of Stemphylium blight was found in genotype ON14-06 incidence percentage of thrips was found in genotype ON14-15. Considerable variability was observed among the genotypes for foliage character, bulb shape, bulb colour and bolting tendency. Foliage colour in green onion and shape and colour of onion bulb are most important characteristics to help customers in choosing cultivars in the market.

Heavy metals in vegetables sold in the local market in Jordan

ABSTRACTHeavy metals (As, Cd, Co, Cr, Cu, Mn, Ni, Pb and Zn) in various vegetables (cabbage, green onion, lettuce, parsley, rocket, spinach, carrot, onion, potato and cauliflower) from the market in Jordan were measured using inductively coupled plasma-mass spectrometry. As, Cd, Co, Cr, Cu, Mn, Ni, Pb and Zn ranged from 0.009–0.275 mg kg−1 wet weight, 0.004–0.060 mg kg−1, 0.003–0.401 mg kg−1, 0.105–3.51 mg kg−1, 0.15–1.15 mg kg−1, 0.93–14.39 mg kg−1, 0.044–0.702 mg kg−1, 0.072–0.289 mg kg−1 and 2.23–6.65 mg kg−1, respectively. Parsley, followed by spinach, contained the highest concentration of heavy metals. Onion contained high levels of toxic heavy metals. The content of Cu in parsley and spinach and Pb in onion exceeded the Codex limits. However, the daily intake of heavy metals from the tested vegetables was lower than the maximum limits for allowable intake.