New category of sprouts: Welsh onion (Allium fistulosum L.) sprouts

New category of sprouts: Welsh onion (Allium fistulosum L.) sprouts | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article New category of sprouts: Welsh onion (Allium fistulosum L.) sprouts Chengyun Lan, Jun Miao, Yongteng Li, Zhaoxia Li, Mingming Tian, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-8102235/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract This study successfully developed a novel category of sprout vegetables—Welsh onion sprouts—along with their cultivation methodology. Unlike traditional sprout vegetables, which are primarily used as main ingredients in stir-fries, soups, cold dishes, and beverages, Welsh onion sprouts are intended mainly as garnishes and condiments, serving as a live seasoning material. The cultivation was carried out in a controlled chamber with adjustable light, temperature, and humidity. The technical process included seed soaking (immersing seeds in clean water at 20–24°C for 24 h), germination promotion (germination temperature set at 24–26°C, relative humidity 60%–80%), sowing, and cultivation (6 days of dark stacking cultivation followed by 2 days under low light). Daily environmental management maintained chamber temperature at 23–25°C and relative humidity at 60%–80%. The process yielded a full tray of edible Welsh onion sprouts with an average height of 10 cm and an average stem diameter of 0.1 cm. Notably, these sprouts retained the fundamental nutritional components of Welsh onions, while sensory evaluation indicated a more pronounced aromatic quality and reduced pungency. This study establishes a new edible category of sprout vegetables specifically designed for seasoning and garnishing purposes, enriching the variety and culinary diversity of sprout vegetables, thereby providing a valuable reference for future product development in this field. Biological sciences/Physiology Biological sciences/Plant sciences sprouts new category Welsh onion cultivation technology Figures Figure 1 Introduction Sprouts represent a category of premium green vegetables known for their rich nutritional profile, cleanliness, safety, distinctive flavor, and potential health benefits. They require low production inputs, are easily obtainable, and can meet food demands in specific environments, indicating broad prospects for industrial development 1-2 . In recent years, ongoing exploration of new varieties and nutritional values of sprouts has led to the continuous reporting of new types and specialized cultivars. Currently, horticultural crops from approximately 10 families and nearly 50 species can be developed into sprouts. Their uses in diet and cooking have expanded from being primarily stir-fried to inclusion in soups, cold dishes, staple foods, and beverages. Moreover, functional components such as anti-obesity, anti-diabetic, antioxidant, and anti-inflammatory compounds present in sprouts have been successively validated, highlighting their potential for further development into functional products. This provides crucial theoretical support and market validation for the wider adoption and product renewal of sprouts 2-4 . With the continuous diversification of sprout varieties, research on supporting cultivation technologies has also advanced. Current studies mainly focus on the following areas: first, the effects of endogenous and exogenous phytohormones and nutrient solutions (e.g., ethylene, melatonin, methyl jasmonate) on the yield, quality, and functional compound content of sprouts, along with investigations into the underlying physiological and biochemical mechanisms 5-10 ; second, the application of physical methods, combined physico-chemical approaches, and stress treatments (e.g., plasma-activated water, ultraviolet radiation, salt stress) to study physiological and biochemical responses, changes in functional components, and the exploration of related mechanisms and functional genes 11-20 ; third, research on safe production practices (e.g., applying suitable concentrations of organic acids, inorganic acids, hydrogen peroxide) 21-22 and technologies to extend postharvest shelf life (e.g., storage at 4°C combined with UV-C irradiation, addition of zinc chloride, phenyllactic acid) 23-26 . Evidently, these studies have played a significant role in advancing sprout research from laboratory development toward commercialization and industrial production. The development of sprout varieties and cultivation techniques forms a critical foundation for subsequent research. This study aims to enrich the diversity of sprout categories by utilizing Welsh onion seeds for sprout cultivation and establishing corresponding environmental parameters. The resulting Welsh onion sprouts can be used as garnishes and condiments, representing both a new type of sprout and a novel culinary application. Results Welsh onion sprouts represent a novel category of sprout vegetables developed for use as garnishes and condiments. Through a dedicated cultivation protocol, these sprouts achieve an average height of 10 cm and an average stem diameter of 0.1 cm. They exhibit a pronounced Welsh onion aroma with minimal pungency, making them suitable both for enhancing the flavor of hot dishes and for serving as an accompaniment in cold dishes. With a short growth cycle of only 8 days, production is independent of seasonal constraints. Under adequate water supply conditions, the shelf life of the sprouts can be extended by an additional 2 days post-harvest while maintaining quality standards. The development of Welsh onion sprouts establishes a new edible category within sprout vegetables, enriching both their variety and culinary applications. Discussion Sprout products are regarded as having vast prospects in future sustainable agriculture, attributable to the following aspects: Firstly, their production is relatively effortless. They feature short growth durations, straightforward cultivation methods, minimal environmental requisites, and low energy consumption. Secondly, sprout products possess high compositional value. Sprouts are not only nutritionally rich but also abundant in functional components, thereby presenting significant potential for the development of functional products. Thirdly, they are capable of meeting food demands in specific environments, such as border regions and islands 27 . In particular, in the context of the escalating issues of population growth, exacerbated resource depletion, and the increasing frequency of adverse climate events, the advantages of sprout products have become increasingly prominent. It is undeniable that continuously engaging in the research and development of new sprout varieties to satisfy food requirements under diverse conditions represents an important technical approach to tackling the aforesaid challenges. This also constitutes one of the key motivations for this study to explore the development of Welsh onion sprout products. Meanwhile, Welsh onion, as a popular vegetable rich in nutrients, holds certain medicinal and health-promoting properties 28 . This not only ensures the easy accessibility of Welsh onion sprout seeds but also suggests that the sprouts derived from Welsh onion seeds may concurrently possess certain nutritional and health care functions. To verify this, further analysis of their nutritional composition is essential, and it is also necessary to confirm the characteristics of a pleasant aroma and low pungency as noted in the sensory evaluation. On the other hand, several limitations and technical challenges in this study should be acknowledged, which are primarily reflected in the following aspects. First, the variety used for sprout production was limited. In this study, sprout products were obtained exclusively from Zhangqiu Welsh onion varieties, without extending the investigation to other cultivars. The absence of comparative data on the cultivation performance of alternative varieties prevents the conclusion that Zhangqiu Welsh onion is the most suitable variety for producing Welsh onion sprouts. Moreover, the determined ranges of temperature and relative humidity for sprout cultivation apply specifically to this variety. Second, the pretreatment techniques employed for sprout development have not been validated through supporting experiments. To improve the uniformity of sprout growth, seeds could be pretreated with a specific concentration of saline solution prior to germination to promote high-quality sprout development. Although this study successfully achieved the production of Welsh onion sprouts, it did not incorporate experiments aimed at optimizing quality. Existing research supports the role of NaCl-based pretreatment in regulating high-quality sprout production 29 . Third, microbial contamination during sprout production and its implications for product quality were not adequately addressed. In this study, only 0.3% sodium hypochlorite was used for seed surface disinfection, with no further measures implemented to control microbial growth during production. In large-scale operations, this remains a significant technical challenge. We recommend the use of electrogenerated functional water as a potential solution to these issues 30 . Equipment and Materials Although different types of sprouts require different temperature, humidity, and lighting parameters 31 , 32 , overall, the production of sprouts requires basic production sites and supporting cultivation equipment and materials to ensure the completion of the entire cultivation process. Correspondingly, the following equipment and materials are essential for completing the research and development of Welsh onion sprouts (see Table 1 ). Table 1 List of Basic Equipment and Materials for Welsh onion sprouts Production. Category Name Purpose Equipment Weighing instrument Used for weighing Welsh onion seeds and finished sprout vegetables. Water heating equipment Provides warm water for rinsing seeds during the germination stage. Constant temperature soaking equipment Provides constant temperature water for seed soaking to facilitate water absorption, germination, and sprouting. Sprouting equipment Used to accelerate seed germination and sprouting, with temperature and relative humidity control functions. Storage equipment Used to hold soaked seeds; dimensions should be compatible with the sprouting equipment. Cotton fabric Used for seed moisturizing; dimensions should be equivalent to the storage equipment. Nursery equipment Used for the growth and development of sprouts, with an inner wall height of not less than 13 cm and breathable holes around the box. Culture medium specialized paper for sprouts, with length and width adapted to the inner wall length and width of the nursery equipment. Insect-proof netting Used to prevent mosquito pollution, not less than 60 mesh. Cleaning equipment Used for water supply and equipment cleaning. Tape measure Used to measure the length and diameter of sprouts. Materials Welsh onion seeds Sodium hypochlorite Used for seed disinfection, at a concentration of 0.3%. Alcohol Used for disinfection of equipment in contact with seeds, at a concentration of 75%. Methods Seed selection. The optimal Welsh onion seeds for growing sprouts should be those harvested in the current season, with careful attention paid to eliminating impurities, as well as diseased, damaged, and inferior seeds 33 . The Welsh onion variety employed in this study is the representative Chinese variety called Zhangqiu Welsh onion. Seed soaking. Place the Welsh onion seeds into a nylon mesh bag with a mesh size of 40 or larger, securely fasten the opening, and immerse the bag in a 0.3% sodium hypochlorite solution for 10–15 minutes to achieve surface disinfection and sterilization. Subsequently, rinse the seeds thoroughly with clean water to remove residual sodium hypochlorite, and transfer them to a seed-soaking apparatus. Soak the seeds in water maintained at 20–24°C for 24 hours, ensuring the water temperature does not fall below 20°C throughout this period. Replace the water at 8-hour intervals to maintain optimal conditions. Concurrently, disinfect the germination equipment, containment vessels, cotton cloth, and seedling cultivation apparatus using 75% ethanol, and keep them ready for use. Germination. In this study, we opted for square, food-grade plastic seedling trays, measuring 525×360×66 mm in outer diameter and 495×330×60 mm in inner diameter, for seed germination and seedling cultivation. We moistened a clean cotton cloth and laid it flat on the seedling tray, then rinsed the pre-soaked seeds twice with water at 20–24°C and placed them on the damp cloth. Another layer of damp cotton cloth was added to cover the seeds, ensuring they remained moist and well-ventilated. The entire tray was then placed in a controlled environment or device with a temperature range of 24–26°C and a relative humidity of 60–80% to facilitate germination. Throughout this process, we rinsed the seed surface secretions with water at 24–26°C every 8 hours and carefully replaced the upper and lower layers of damp cotton cloth. Sowing and plating. Germination is considered complete when the radicle tips of seeds in the seedling tray appear white and reach a length of 1–2 mm. At this stage, the seeds should be carefully removed and rinsed with water maintained at 24–26°C before further processing. A separate, clean seedling tray should then be prepared by moistening a germination paper and placing it flat on the tray bottom. The germinated seeds with visible white radicles are evenly distributed over the moistened paper, with an optimal sowing density equivalent to 28–30 g of dry Welsh onion seeds per tray. Subsequently, trays are stacked in groups of 3 to 5 and subjected to dark incubation for 6 days, followed by a 2-day period under low-light conditions (see Fig. 1 ). Daily Management. Daily maintenance of seedling trays requires ensuring that the base of all trays remains moist. Water spraying should be conducted 2–3 times per day. During the early cultivation stage, the amount of water applied may be moderately reduced while maintaining adequate moisture at the tray bottom. In the later stages, it is advisable to appropriately increase the spraying volume, ensuring that no standing water accumulates at the base of the sprouts in the trays. Throughout this period, the ambient temperature should be maintained between 22–25°C, with relative humidity controlled at 60–80%. Additionally, to promote uniform temperature and humidity distribution and ensure consistent seedling emergence, the positions of trays in each stack should be rotated every 12 hours, with their orientation shifted by 180 degrees. Finished product obtained. Observations indicate that Welsh onion sprouts gradually transition to a light yellow hue after 5 days of growth, accompanied by a rapid increase in sprout density. By day 7, the sprouts have expanded to fully occupy the cultivation plate. Once the sprouts reach a length of 10 cm, exhibit a bright yellow or light green coloration, and emit a detectable Welsh onion fragrance in proximity, they are deemed suitable for harvest and consumption. Furthermore, it was observed that, under conditions of consistent and effective water supply, the shelf life of the sprouts can be extended by an additional 2 days post-harvest while still meeting quality standards. Declarations Competing interest The authors declare no conflicts of interest. Publisher’s Note Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. Author Contribution C.L.: Study design, Prepared all figures, and wrote the main manuscript. M.T.: Nutritional suggestion. Z.L., J.M. and Y.L.: Material collection, Growth observation and data analysis. X.G.: Review, editing and supervising all work. All authors have read and agreed to the published version of the manuscript. Acknowledgement We would like to extend my sincere gratitude to the Special Dish Research Team for their guidance in the early stages of this study. We are also indebted to the Welsh onion Research Group for supplying the seed materials. Specifically, I owe a special debt of gratitude to my wife and my newly born child. Their encouragement has inspired me to complete my first SCI paper in my life and have the courage to submit it for publication. Data Availability Data availabilityThe datasets used and analysed during the current study are available from the corresponding author on reasonable request. Funding declaration This research was funded by the National Bulk Vegetable Industry Technology System Project, grant number CARS-23-G13, the Agricultural Science and Technology Project of Shandong Academy of Agricultural Sciences, grant number CXGC2025C08, and the sub-project of the National Key Research and Development Program grant number 2023YFD1600205. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-8102235","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Article","associatedPublications":[],"authors":[{"id":564753657,"identity":"03db769f-04c2-4ae9-9387-b40bbe573ec8","order_by":0,"name":"Chengyun Lan","email":"","orcid":"","institution":"Institute of Vegetables, Shandong Academy of Agricultural Sciences","correspondingAuthor":false,"prefix":"","firstName":"Chengyun","middleName":"","lastName":"Lan","suffix":""},{"id":564753658,"identity":"de239b35-ab59-491e-99df-c770fe134656","order_by":1,"name":"Jun Miao","email":"","orcid":"","institution":"Institute of Vegetables, Shandong Academy 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20:27:45","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":2381932,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-8102235/v1/c0103987-8a8d-4ca3-9a25-57e54e80b443.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"New category of sprouts: Welsh onion (Allium fistulosum L.) sprouts","fulltext":[{"header":"Introduction","content":"\u003cp\u003eSprouts represent a category of premium green vegetables known for their rich nutritional profile, cleanliness, safety, distinctive flavor, and potential health benefits. They require low production inputs, are easily obtainable, and can meet food demands in specific environments, indicating broad prospects for industrial development \u003csup\u003e1-2\u003c/sup\u003e. In recent years, ongoing exploration of new varieties and nutritional values of sprouts has led to the continuous reporting of new types and specialized cultivars. Currently, horticultural crops from approximately 10 families and nearly 50 species can be developed into sprouts. Their uses in diet and cooking have expanded from being primarily stir-fried to inclusion in soups, cold dishes, staple foods, and beverages. Moreover, functional components such as anti-obesity, anti-diabetic, antioxidant, and anti-inflammatory compounds present in sprouts have been successively validated, highlighting their potential for further development into functional products. This provides crucial theoretical support and market validation for the wider adoption and product renewal of sprouts \u003csup\u003e2-4\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003eWith the continuous diversification of sprout varieties, research on supporting cultivation technologies has also advanced. Current studies mainly focus on the following areas: first, the effects of endogenous and exogenous phytohormones and nutrient solutions (e.g., ethylene, melatonin, methyl jasmonate) on the yield, quality, and functional compound content of sprouts, along with investigations into the underlying physiological and biochemical mechanisms\u003csup\u003e5-10\u003c/sup\u003e; second, the application of physical methods, combined physico-chemical approaches, and stress treatments (e.g., plasma-activated water, ultraviolet radiation, salt stress) to study physiological and biochemical responses, changes in functional components, and the exploration of related mechanisms and functional genes\u003csup\u003e11-20\u003c/sup\u003e; third, research on safe production practices (e.g., applying suitable concentrations of organic acids, inorganic acids, hydrogen peroxide)\u003csup\u003e21-22\u003c/sup\u003e and technologies to extend postharvest shelf life (e.g., storage at 4\u0026deg;C combined with UV-C irradiation, addition of zinc chloride, phenyllactic acid)\u003csup\u003e23-26\u003c/sup\u003e. Evidently, these studies have played a significant role in advancing sprout research from laboratory development toward commercialization and industrial production.\u003c/p\u003e\n\u003cp\u003eThe development of sprout varieties and cultivation techniques forms a critical foundation for subsequent research. This study aims to enrich the diversity of sprout categories by utilizing Welsh onion seeds for sprout cultivation and establishing corresponding environmental parameters. The resulting Welsh onion sprouts can be used as garnishes and condiments, representing both a new type of sprout and a novel culinary application.\u003c/p\u003e"},{"header":"Results","content":"\u003cp\u003e \u003cdiv class=\"BlockQuote\"\u003e \u003cp\u003eWelsh onion sprouts represent a novel category of sprout vegetables developed for use as garnishes and condiments. Through a dedicated cultivation protocol, these sprouts achieve an average height of 10 cm and an average stem diameter of 0.1 cm. They exhibit a pronounced Welsh onion aroma with minimal pungency, making them suitable both for enhancing the flavor of hot dishes and for serving as an accompaniment in cold dishes. With a short growth cycle of only 8 days, production is independent of seasonal constraints. Under adequate water supply conditions, the shelf life of the sprouts can be extended by an additional 2 days post-harvest while maintaining quality standards. The development of Welsh onion sprouts establishes a new edible category within sprout vegetables, enriching both their variety and culinary applications.\u003c/p\u003e \u003c/div\u003e \u003c/p\u003e"},{"header":"Discussion","content":"\u003cp\u003e \u003c/p\u003e\u003cdiv class=\"BlockQuote\"\u003e \u003cp\u003eSprout products are regarded as having vast prospects in future sustainable agriculture, attributable to the following aspects:\u003c/p\u003e \u003cp\u003eFirstly, their production is relatively effortless. They feature short growth durations, straightforward cultivation methods, minimal environmental requisites, and low energy consumption.\u003c/p\u003e \u003cp\u003eSecondly, sprout products possess high compositional value. Sprouts are not only nutritionally rich but also abundant in functional components, thereby presenting significant potential for the development of functional products.\u003c/p\u003e \u003cp\u003eThirdly, they are capable of meeting food demands in specific environments, such as border regions and islands\u003csup\u003e\u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e\u003c/sup\u003e. In particular, in the context of the escalating issues of population growth, exacerbated resource depletion, and the increasing frequency of adverse climate events, the advantages of sprout products have become increasingly prominent.\u003c/p\u003e \u003cp\u003eIt is undeniable that continuously engaging in the research and development of new sprout varieties to satisfy food requirements under diverse conditions represents an important technical approach to tackling the aforesaid challenges. This also constitutes one of the key motivations for this study to explore the development of Welsh onion sprout products. Meanwhile, Welsh onion, as a popular vegetable rich in nutrients, holds certain medicinal and health-promoting properties\u003csup\u003e\u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e28\u003c/span\u003e\u003c/sup\u003e. This not only ensures the easy accessibility of Welsh onion sprout seeds but also suggests that the sprouts derived from Welsh onion seeds may concurrently possess certain nutritional and health care functions. To verify this, further analysis of their nutritional composition is essential, and it is also necessary to confirm the characteristics of a pleasant aroma and low pungency as noted in the sensory evaluation.\u003c/p\u003e \u003cp\u003eOn the other hand, several limitations and technical challenges in this study should be acknowledged, which are primarily reflected in the following aspects.\u003c/p\u003e \u003cp\u003eFirst, the variety used for sprout production was limited. In this study, sprout products were obtained exclusively from Zhangqiu Welsh onion varieties, without extending the investigation to other cultivars. The absence of comparative data on the cultivation performance of alternative varieties prevents the conclusion that Zhangqiu Welsh onion is the most suitable variety for producing Welsh onion sprouts. Moreover, the determined ranges of temperature and relative humidity for sprout cultivation apply specifically to this variety.\u003c/p\u003e \u003cp\u003eSecond, the pretreatment techniques employed for sprout development have not been validated through supporting experiments. To improve the uniformity of sprout growth, seeds could be pretreated with a specific concentration of saline solution prior to germination to promote high-quality sprout development. Although this study successfully achieved the production of Welsh onion sprouts, it did not incorporate experiments aimed at optimizing quality. Existing research supports the role of NaCl-based pretreatment in regulating high-quality sprout production\u003csup\u003e\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eThird, microbial contamination during sprout production and its implications for product quality were not adequately addressed. In this study, only 0.3% sodium hypochlorite was used for seed surface disinfection, with no further measures implemented to control microbial growth during production. In large-scale operations, this remains a significant technical challenge. We recommend the use of electrogenerated functional water as a potential solution to these issues\u003csup\u003e\u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e30\u003c/span\u003e\u003c/sup\u003e.\u003c/p\u003e \u003c/div\u003e\u003c/div\u003e"},{"header":"Equipment and Materials","content":"\u003cp\u003eAlthough different types of sprouts require different temperature, humidity, and lighting parameters\u003csup\u003e\u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e31\u003c/span\u003e,\u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e32\u003c/span\u003e\u003c/sup\u003e, overall, the production of sprouts requires basic production sites and supporting cultivation equipment and materials to ensure the completion of the entire cultivation process. Correspondingly, the following equipment and materials are essential for completing the research and development of Welsh onion sprouts (see Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e).\u003c/p\u003e\u003cp\u003e \u003c/p\u003e\u003cdiv class=\"gridtable\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eList of Basic Equipment and Materials for Welsh onion sprouts Production.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e\u003ccolgroup cols=\"3\"\u003e\u003c/colgroup\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCategory\u003c/p\u003e \u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eName\u003c/p\u003e \u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003ePurpose\u003c/p\u003e \u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEquipment\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eWeighing instrument\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eUsed for weighing Welsh onion seeds and finished sprout vegetables.\u003c/p\u003e \u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eWater heating equipment\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eProvides warm water for rinsing seeds during the germination stage.\u003c/p\u003e \u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eConstant temperature soaking equipment\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eProvides constant temperature water for seed soaking to facilitate water absorption, germination, and sprouting.\u003c/p\u003e \u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eSprouting equipment\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eUsed to accelerate seed germination and sprouting, with temperature and relative humidity control functions.\u003c/p\u003e \u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eStorage equipment\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eUsed to hold soaked seeds; dimensions should be compatible with the sprouting equipment.\u003c/p\u003e \u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eCotton fabric\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eUsed for seed moisturizing; dimensions should be equivalent to the storage equipment.\u003c/p\u003e \u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eNursery equipment\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eUsed for the growth and development of sprouts, with an inner wall height of not less than 13 cm and breathable holes around the box.\u003c/p\u003e \u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eCulture medium\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003especialized paper for sprouts, with length and width adapted to the inner wall length and width of the nursery equipment.\u003c/p\u003e \u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eInsect-proof netting\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eUsed to prevent mosquito pollution, not less than 60 mesh.\u003c/p\u003e \u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eCleaning equipment\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eUsed for water supply and equipment cleaning.\u003c/p\u003e \u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eTape measure\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eUsed to measure the length and diameter of sprouts.\u003c/p\u003e \u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMaterials\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eWelsh onion seeds\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eSodium hypochlorite\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eUsed for seed disinfection, at a concentration of 0.3%.\u003c/p\u003e \u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eAlcohol\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eUsed for disinfection of equipment in contact with seeds, at a concentration of 75%.\u003c/p\u003e \u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/table\u003e\u003c/div\u003e\n\u003ch3\u003eMethods\u003c/h3\u003e\n\u003cp\u003e \u003cdiv class=\"BlockQuote\"\u003e \u003cp\u003e \u003cb\u003eSeed selection.\u003c/b\u003e The optimal Welsh onion seeds for growing sprouts should be those harvested in the current season, with careful attention paid to eliminating impurities, as well as diseased, damaged, and inferior seeds\u003csup\u003e\u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e33\u003c/span\u003e\u003c/sup\u003e. The Welsh onion variety employed in this study is the representative Chinese variety called Zhangqiu Welsh onion.\u003c/p\u003e \u003cp\u003e \u003cb\u003eSeed soaking.\u003c/b\u003e Place the Welsh onion seeds into a nylon mesh bag with a mesh size of 40 or larger, securely fasten the opening, and immerse the bag in a 0.3% sodium hypochlorite solution for 10\u0026ndash;15 minutes to achieve surface disinfection and sterilization. Subsequently, rinse the seeds thoroughly with clean water to remove residual sodium hypochlorite, and transfer them to a seed-soaking apparatus. Soak the seeds in water maintained at 20\u0026ndash;24\u0026deg;C for 24 hours, ensuring the water temperature does not fall below 20\u0026deg;C throughout this period. Replace the water at 8-hour intervals to maintain optimal conditions. Concurrently, disinfect the germination equipment, containment vessels, cotton cloth, and seedling cultivation apparatus using 75% ethanol, and keep them ready for use.\u003c/p\u003e \u003cp\u003e \u003cb\u003eGermination.\u003c/b\u003e In this study, we opted for square, food-grade plastic seedling trays, measuring 525\u0026times;360\u0026times;66 mm in outer diameter and 495\u0026times;330\u0026times;60 mm in inner diameter, for seed germination and seedling cultivation. We moistened a clean cotton cloth and laid it flat on the seedling tray, then rinsed the pre-soaked seeds twice with water at 20\u0026ndash;24\u0026deg;C and placed them on the damp cloth. Another layer of damp cotton cloth was added to cover the seeds, ensuring they remained moist and well-ventilated. The entire tray was then placed in a controlled environment or device with a temperature range of 24\u0026ndash;26\u0026deg;C and a relative humidity of 60\u0026ndash;80% to facilitate germination. Throughout this process, we rinsed the seed surface secretions with water at 24\u0026ndash;26\u0026deg;C every 8 hours and carefully replaced the upper and lower layers of damp cotton cloth.\u003c/p\u003e \u003cp\u003e \u003cb\u003eSowing and plating.\u003c/b\u003e Germination is considered complete when the radicle tips of seeds in the seedling tray appear white and reach a length of 1\u0026ndash;2 mm. At this stage, the seeds should be carefully removed and rinsed with water maintained at 24\u0026ndash;26\u0026deg;C before further processing. A separate, clean seedling tray should then be prepared by moistening a germination paper and placing it flat on the tray bottom. The germinated seeds with visible white radicles are evenly distributed over the moistened paper, with an optimal sowing density equivalent to 28\u0026ndash;30 g of dry Welsh onion seeds per tray. Subsequently, trays are stacked in groups of 3 to 5 and subjected to dark incubation for 6 days, followed by a 2-day period under low-light conditions (see Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003cb\u003eDaily Management.\u003c/b\u003e Daily maintenance of seedling trays requires ensuring that the base of all trays remains moist. Water spraying should be conducted 2\u0026ndash;3 times per day. During the early cultivation stage, the amount of water applied may be moderately reduced while maintaining adequate moisture at the tray bottom. In the later stages, it is advisable to appropriately increase the spraying volume, ensuring that no standing water accumulates at the base of the sprouts in the trays. Throughout this period, the ambient temperature should be maintained between 22\u0026ndash;25\u0026deg;C, with relative humidity controlled at 60\u0026ndash;80%. Additionally, to promote uniform temperature and humidity distribution and ensure consistent seedling emergence, the positions of trays in each stack should be rotated every 12 hours, with their orientation shifted by 180 degrees.\u003c/p\u003e \u003cp\u003e \u003cb\u003eFinished product obtained.\u003c/b\u003e Observations indicate that Welsh onion sprouts gradually transition to a light yellow hue after 5 days of growth, accompanied by a rapid increase in sprout density. By day 7, the sprouts have expanded to fully occupy the cultivation plate. Once the sprouts reach a length of 10 cm, exhibit a bright yellow or light green coloration, and emit a detectable Welsh onion fragrance in proximity, they are deemed suitable for harvest and consumption. Furthermore, it was observed that, under conditions of consistent and effective water supply, the shelf life of the sprouts can be extended by an additional 2 days post-harvest while still meeting quality standards.\u003c/p\u003e \u003c/div\u003e "},{"header":"Declarations","content":"\u003ch2\u003eCompeting interest\u003c/h2\u003e \u003cp\u003eThe authors declare no conflicts of interest.\u003c/p\u003e\u003ch2\u003ePublisher\u0026rsquo;s Note\u003c/h2\u003e \u003cp\u003eSpringer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.\u003c/p\u003e\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eC.L.: Study design, Prepared all figures, and wrote the main manuscript. M.T.: Nutritional suggestion. Z.L., J.M. and Y.L.: Material collection, Growth observation and data analysis. X.G.: Review, editing and supervising all work. All authors have read and agreed to the published version of the manuscript.\u003c/p\u003e\u003ch2\u003eAcknowledgement\u003c/h2\u003e\u003cp\u003eWe would like to extend my sincere gratitude to the Special Dish Research Team for their guidance in the early stages of this study. We are also indebted to the Welsh onion Research Group for supplying the seed materials. Specifically, I owe a special debt of gratitude to my wife and my newly born child. Their encouragement has inspired me to complete my first SCI paper in my life and have the courage to submit it for publication.\u003c/p\u003e\u003ch2\u003eData Availability\u003c/h2\u003e\u003cp\u003eData availabilityThe datasets used and analysed during the current study are available from the corresponding author on reasonable request.\u003c/p\u003e\n \u003ch2\u003eFunding declaration\u003c/h2\u003e \u003cp\u003eThis research was funded by the National Bulk Vegetable Industry Technology System Project, grant number CARS-23-G13, the Agricultural Science and Technology Project of Shandong Academy of Agricultural Sciences, grant number CXGC2025C08, and the sub-project of the National Key Research and Development Program grant number 2023YFD1600205.\u003c/p\u003e \u003c/div\u003e \u003cp\u003e\u003cstrong\u003eOpen Access\u003c/strong\u003e This article is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License, which permits any non-commercial use, sharing, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if you modifed the licensed material. You do not have permission under this licence to share adapted material derived from this article or parts of it. The images or other third party material in this article are included in the article\u0026rsquo;s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article\u0026rsquo;s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by-nc-nd/4.0/\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eFu, G., Cao, J., Zhu, F. Z., Yin, M. Y. \u0026amp; Fan, Z. Y. 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Y., Liu, N. \u0026amp; Wang, L. P. Effects of NaCl-Priming Treatment on Growth and Quality of Soybean Sprouts. \u003cem\u003eHeilongjiang Agric. Sci.\u003c/em\u003e \u003cb\u003e9\u003c/b\u003e, 62\u0026ndash;67 (2025).\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eWang, T. J. Research and Application of Construction Technology for Seedling Production and Cultivation Facilities. \u003cem\u003eJ. Changjiang Veg.\u003c/em\u003e \u003cb\u003e10\u003c/b\u003e, 16\u0026ndash;19 (2010).\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"sprouts, new category, Welsh onion, cultivation technology","lastPublishedDoi":"10.21203/rs.3.rs-8102235/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-8102235/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThis study successfully developed a novel category of sprout vegetables\u0026mdash;Welsh onion sprouts\u0026mdash;along with their cultivation methodology. Unlike traditional sprout vegetables, which are primarily used as main ingredients in stir-fries, soups, cold dishes, and beverages, Welsh onion sprouts are intended mainly as garnishes and condiments, serving as a live seasoning material. The cultivation was carried out in a controlled chamber with adjustable light, temperature, and humidity. The technical process included seed soaking (immersing seeds in clean water at 20\u0026ndash;24\u0026deg;C for 24 h), germination promotion (germination temperature set at 24\u0026ndash;26\u0026deg;C, relative humidity 60%\u0026ndash;80%), sowing, and cultivation (6 days of dark stacking cultivation followed by 2 days under low light). Daily environmental management maintained chamber temperature at 23\u0026ndash;25\u0026deg;C and relative humidity at 60%\u0026ndash;80%. The process yielded a full tray of edible Welsh onion sprouts with an average height of 10 cm and an average stem diameter of 0.1 cm. Notably, these sprouts retained the fundamental nutritional components of Welsh onions, while sensory evaluation indicated a more pronounced aromatic quality and reduced pungency. This study establishes a new edible category of sprout vegetables specifically designed for seasoning and garnishing purposes, enriching the variety and culinary diversity of sprout vegetables, thereby providing a valuable reference for future product development in this field.\u003c/p\u003e","manuscriptTitle":"New category of sprouts: Welsh onion (Allium fistulosum L.) sprouts","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-12-25 11:05:57","doi":"10.21203/rs.3.rs-8102235/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"041994fc-c186-43dc-a19a-f1a6113de127","owner":[],"postedDate":"December 25th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":60130965,"name":"Biological sciences/Physiology"},{"id":60130966,"name":"Biological sciences/Plant sciences"}],"tags":[],"updatedAt":"2026-01-19T20:26:38+00:00","versionOfRecord":[],"versionCreatedAt":"2025-12-25 11:05:57","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-8102235","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-8102235","identity":"rs-8102235","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}