Green onions (Allium cepa L.) plants Photon cv. produced under usual cultivation practices in a private farm at Fayed District, Ismalia Governorate, Egypt. Plants were harvested when bulb diameter exceeded 12- 16 mm on February during 2015 and 2016 seasons. This investigation aims to study the effect of hot water dips (50°C for 2 min or 55°C for 1 min) and storing in  active modified atmosphere packages (MAP) at  5% O₂ + 5% CO₂  or  7.5% O₂ + 10% CO₂) or in passive MAP beside unpacked plants (control) on leaf extension growth, root growth and leaf curvature and quality attributes of fresh- cut green onions during storage at 0°C and 95% relative humidity (RH) for 20 days  plus 2 days at 10°C and 70% RH. Results indicated that green onion plants dipped in hot water at 50°C for 2 min. gave the lowest weight loss as compared with 55°C for 1 min, also hot water treatment at 55°C for 1 min. or storing in active MAP at 5% O₂ + 5% CO₂ were the most effective treatments in reducing decay percentage during storage + shelf life. Hot water treatment at 50°C for 2 min. or active MAP at 7.5% O₂ + 10% CO₂   were less effective in this concern. Moreover, no decay was observed in green onion plants dipped in hot water at 55°C for 1 min. followed by active MAP at 5% O₂+ 5% CO₂ during all storage period + shelf life. Furthermore, it is also controlled root growth and leaf curvature and reduced leaf extension growth (less than 5 mm), maintained chlorophyll readings and gave excellent appearance without any visible injuries after 20 days at 0°C + 2 days (at 10°C shelf life).