Effect of Drought and High-Light Stress on Volatile Compounds and Quality of Welsh Onion (Allium fistulosum L.)

Welsh onion (Allium fistulosum L.) is a globally significant culinary vegetable with extensive cultivation and high application value. In China, Welsh onion is vulnerable to drought and strong-light stress in summer production, resulting in growth inhibition and quality decline. This study utilized LED-intelligent spectral-customized lamps to simulate high-light stress and a 10% PEG-6000 Hoagland solution to simulate drought stress. The effects of different stress treatments on the nutritional quality, volatile compounds, and mineral element composition of the edible portions were systematically analyzed. The results demonstrated that drought stress significantly promoted the accumulation of alcoholic compounds in leaf tissues while reducing the content of sulfur-containing compounds. High-light stress markedly increased the levels of hydrocarbon compounds in leaves. Sulfur-containing compounds in leaf tissues were predominantly disulfides, but under combined drought and high-light stress, their content decreased, while the proportion of trisulfides significantly increased. Volatile compounds in pseudostems were primarily composed of sulfur-containing and aldehyde compounds, yet their levels markedly declined under combined stress. Additionally, combined stress led to reductions in pyruvic acid, soluble sugars, and soluble protein content in the edible portions, while the crude fiber content increased, thereby significantly impairing nutritional quality. This study provides a scientific basis for understanding the abiotic stress response mechanisms of Welsh onion and offers valuable insights for cultivation management and quality regulation.