Fresh-cut green onions (Allium cepa L.) are highly perishable and deteriorate after harvesting due to their rapid
undergoing biochemical and physiological changes in weight loss, general appearance, decay, relative chlorophyll 
content (SPAD), microbial count, and enzymatic spoilage. Therefore, the present study was conducted on green 
onions Photon cv. to study the effect of four sanitization treatments at a concentration of sodium hypochlorite 100 
mg/L for 2 min., peracetic acid 600 mg/L for 4 min., hydrogen peroxide 5% for 2 min., acetic acid 5% for 2 min. 
and control (distilled water) for 5 minutes on physical and chemical characteristics of fresh-cut green onions at (0˚C) 
with relative humidity of (90-95%) for twenty days during two successive seasons. The results obtained showed 
that treating green onions (fresh cut) with peracetic acid 600 mg/L was the most effective therapy for decreasing 
decay and weight loss. It maintained the general appearance, prevented root growth and leaf bending, and also 
reduced leaf expansion, maintained chlorophyll and led to a decrease in polyphenol oxidase activity and microbial 
count, followed by hydrogen peroxide 5% compared with other treatment plants up to 20 days of cold storage.
Hence peracetic acid 600 mg/L for 4 min. significantly proved to be a potential treatment to delay the deterioration
and maintain the physical and chemical characteristics of fresh-cut green onions as compared to other treatments 
and control under cold storage conditions.