Saffron (Crocus Sativus): Production and ProcessingM Kafi Saffron is a precious spice which is mainly grown in Iran, India, Spain, Greece, Italy, Pakistan, Morocco, and central Asian countries. Until recently, saffron was perceived only for its value as a spice. However, with recent research findings pointing to the medicinal properties of saffron such as its antimicrobial, anticarcinogenic and antioxidant effects, interest in this plant has increased. The book presents a comprehensive account of saffron which includes the historical background, acerage underproduction, yield and applications, botanical ecophysiology, production technology, irrigation, pests, diseases and weeds, genetics, sterility, reproduction and production of secondary metabolites by in vitro method, economic aspects, indigenous knowledge in saffron production, processing, chemical composition and quality control, and research strategies. |
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activity Agricultural amount animal Annual application basis buds callus cells Center changes chemical color compounds containing corms countries crocin Crocus sativus crop cultivated culture diseases early economic Effects Evaluation export extract farmers Ferdowsi fertilizer fields Figure flower growing growth harvesting important increase Industrial Research Institute Iran Iranian irrigation Italy Khorasan knowledge leaf leaves marketing Mashhad matter means medicinal methods Organization of Iran packing period Persian picrocrocin plant pollen practices present processing production provides regions reported Research Organization roots saffron saffron fields saffron production safranal Scientific season Second seeds separation showed shown soil Spain species spring stage standard stigma structure style summer Table temperature testing tissues University usually values vitro weeds weight yellow yield