Sustainability of calcined oyster shell powder as a natural preservative for postharvest green onion (Allium fistulosum)
Abstract 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 dip...
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| Format: | Article |
| Language: | English |
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SpringerOpen
2025-06-01
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| Series: | Chemical and Biological Technologies in Agriculture |
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| Online Access: | https://doi.org/10.1186/s40538-025-00779-x |
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| author | Wen-Chien Lu Chien-Shan Chiu Yung-Jia Chan Po-Yuan Chiang Song-Yang Zhuang Yu-Chen Li Zeng-Chin Liang Amanda Tresiliana Mulio Po-Hsien Li |
| author_facet | Wen-Chien Lu Chien-Shan Chiu Yung-Jia Chan Po-Yuan Chiang Song-Yang Zhuang Yu-Chen Li Zeng-Chin Liang Amanda Tresiliana Mulio Po-Hsien Li |
| author_sort | Wen-Chien Lu |
| collection | DOAJ |
| description | Abstract 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 |
| format | Article |
| id | doaj-art-b091e4e1dafa48afb12a73470c25043e |
| institution | OA Journals |
| issn | 2196-5641 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | SpringerOpen |
| record_format | Article |
| series | Chemical and Biological Technologies in Agriculture |
| spelling | doaj-art-b091e4e1dafa48afb12a73470c25043e2025-08-20T02:30:45ZengSpringerOpenChemical and Biological Technologies in Agriculture2196-56412025-06-0112111510.1186/s40538-025-00779-xSustainability of calcined oyster shell powder as a natural preservative for postharvest green onion (Allium fistulosum)Wen-Chien Lu0Chien-Shan Chiu1Yung-Jia Chan2Po-Yuan Chiang3Song-Yang Zhuang4Yu-Chen Li5Zeng-Chin Liang6Amanda Tresiliana Mulio7Po-Hsien Li8Chung-Jen Junior College of Nursing, Health Sciences and ManagementDepartment of Dermatology, Taichung Veterans General HospitalCollege of Biotechnology and Bioresources, Da-Yeh UniversityDepartment of Food Science and Biotechnology, National Chung Hsing UniversityDepartment of Food and Nutrition, Providence UniversityDepartment of Food and Nutrition, Providence UniversityDepartment of Medicinal Botanicals and Foods on Health Applications, Da-Yeh UniversityDepartment of Food and Nutrition, Providence UniversityDepartment of Food and Nutrition, Providence UniversityAbstract 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 abstracthttps://doi.org/10.1186/s40538-025-00779-xGreen onionCalcined oyster shell powderNatural preservativesSustainability |
| spellingShingle | Wen-Chien Lu Chien-Shan Chiu Yung-Jia Chan Po-Yuan Chiang Song-Yang Zhuang Yu-Chen Li Zeng-Chin Liang Amanda Tresiliana Mulio Po-Hsien Li Sustainability of calcined oyster shell powder as a natural preservative for postharvest green onion (Allium fistulosum) Chemical and Biological Technologies in Agriculture Green onion Calcined oyster shell powder Natural preservatives Sustainability |
| title | Sustainability of calcined oyster shell powder as a natural preservative for postharvest green onion (Allium fistulosum) |
| title_full | Sustainability of calcined oyster shell powder as a natural preservative for postharvest green onion (Allium fistulosum) |
| title_fullStr | Sustainability of calcined oyster shell powder as a natural preservative for postharvest green onion (Allium fistulosum) |
| title_full_unstemmed | Sustainability of calcined oyster shell powder as a natural preservative for postharvest green onion (Allium fistulosum) |
| title_short | Sustainability of calcined oyster shell powder as a natural preservative for postharvest green onion (Allium fistulosum) |
| title_sort | sustainability of calcined oyster shell powder as a natural preservative for postharvest green onion allium fistulosum |
| topic | Green onion Calcined oyster shell powder Natural preservatives Sustainability |
| url | https://doi.org/10.1186/s40538-025-00779-x |
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