To investigate the quality impact of infrared sterilization on scallion white， the catalytic infrared device developed by the research team was used to sterilize scallion white at different conditions of sterilization temperatures， times， plate spacings， and stacking heights to evaluate the sterilization effect and quality of scallion white. Gas chromatography-mass spectrometry (GC-MS) was used to detect the volatile substances in scallion white before and after sterilization. the moisture changes were also measured. The optimal operating conditions were determined to be a sterilization temperature of 90 ℃， sterilization time of 8 minutes， plate spacing of 15 cm， and stacking height of 5 cm. Under the optimal sterilization conditions， the total colony count was 2.23 lg(CFU/g)， Escherichia coli was not detected， color difference value ΔE was 1.14， and the retention rates of vitamin C and allicin were 65.47% and 26.63%， respectively. Compared to fresh scallion white， 14 additional volatile substances were detected in sterilized scallion white， including three additional sulfur-containing compounds， with a higher content of 453 μg/kg. The sterilization process removed 17% of the moisture content. The experiment results indicated that catalytic infrared irradiation has fourfold effects of sterilization， nutrient preservation， flavor enhancement， and dehydration.