Saffron (Crocus Sativus): Production and Processing
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.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
Agricultural anther Birjand buds callus Cardaria draba cataphylls cells chemical Chichiricco chromosomes color strength Convolvulus arvensis Corm tunics corms crocetin crocin Crocus sativus crop coefficient cultivated saffron culture Descurainia sophia dried dry saffron economic Effects Evaluation explants extract farmers Ferdowsi Ferdowsi University fertilizer filament Ghaen Gonabad growth harvesting hectare Hemmati increase indigenous knowledge Industrial Research Organization Iran Iranian Iridaceae irrigation kg/ha Khorasan Center Khorasan Institute leaf leaves marketing Medicinal Plants meristems methods mite Organization of Iran ovary packing perianth perigone Persian petals picrocrocin pigments pollen tube processing of saffron quality of saffron Rahimi Sadeghi saffron corm saffron Crocus sativus saffron export saffron fields saffron production saffron stigma safranal Scientific and Industrial soil South Khorasan southern Khorasan Spain species stage stamens standard stigma structure style Table temperature tissues University of Mashhad vitro weed control yellow yield of saffron