Saffron (Crocus Sativus) : Production and Processing.

Intro -- Preface -- Contents -- List of Contributors -- 1. Historical Background, Economy, creage, Production, Yield and Uses -- 1-1 INTRODUCTION -- 1-2 HISTORY -- 1-3 ECONOMIC IMPORTANCE -- 1-4 ACREAGE, TOTAL PRODUCTION AND YIELD -- 1-5 USES -- 1-5-1 Food Industries -- 1-5-2 Medicinal Uses -- 1-5-3 Use of Leaves as Animal Feed -- 1-6 SAFFRON TOXICITY -- 1-7 SUMMARY -- References -- 2. Saffron Botany -- 2-1 INTRODUCTION -- 2-2 IRIDACEAE (SAFFRON FAMILY) -- 2-3 CROCUS L. -- 2-4 CULTIVATED SAFFRON (CROCUS SATIVUS L.) -- 2-5 WILD SAFFRON (CROCUS CARTWRGHTIANUS) -- 2-6 JOE QUASEM SAFFRON ( CROCUS PALLASII SUBSP. HAUSSKNECHTII) -- 2-7 ALMEH SAFFRON (C. ALMEHENSIS) -- 2-8 VIOLET SAFFRON (C. MICHELSONII) -- 2-9 TWO FLOWERED SAFFRON (C. BIFLORUS) -- 2-10 ZAGROS SAFFRON( C. CANCELLATUS ) -- 2-11 ZIBA SAFFRON ( C. SPECIOSUS ) -- 2-12 CASPIAN SAFFRON (C. CASPIUS) -- 2-13 GILAN SAFFRON ( C. GILANICUS) -- 2-14 C. KOROKOWII -- SUMMARY -- Reference -- 3. Saffron Ecophysiology -- 3-1 INTRODUCTION -- 3-2 CLIMATIC REQUIREMENTS -- 3-2-1 Temperature -- 3-2-2 Moisture -- 3-2-3 Soil -- 3-3 PHENOLOGICAL STAGES -- 3-3-1 Phenological Stages on the Basis of Above Ground Parts -- A-Generative phase -- B-Vegetative phase -- C-Dormant phase -- 3-3-2 Phenological Stages based on Corm Development -- 3-4 PHYSIOLOGICAL CHANGES DURING CORM DEVELOPMENT -- 3-5 GROWTH PARAMETERS -- 3-6 BIOLOGICAL YIELD -- 3-7 ECONOMIC YIELD -- 3-8 SUMMARY -- References -- 4. Saffron ProductionTechnology -- 4-1 INTRODUCTION -- 4-2 CROP ROTATION -- 4-2-1 Multiple Cropping -- 4-3 CULTIVATION OF SAFFRON -- 4-3-1 Soil Preparation -- 4-3-2 Planting Methods -- 4-3-3 Selection of Corms -- 4-3-4 Time of Corm Lifting -- 4-3-5 Time of Planting -- 4-3-6 Preparation of Corm for Planting -- 4-3-7 Planting Density -- 4-4 FIELD MANAGEMENT -- 4-4-1 Application of Fertilizer -- 4-4-2 Breaking Soil Crust.

4-4-3 Weed Control -- 4-5 HARVESTING -- CONCLUSION -- References -- 5. Irrigation -- 5-1 INTRODUCTION -- 5-2 WATER REQUIREMENT -- 5-3 CROP COEFFICIENT -- Irrigation Regime -- SUMMARY -- References -- 6. Saffron Pests, Diseases, and Weeds -- 6-1 INTRODUCTION -- 6-2 PORCUPINE (HYSTRIX INDICA) KERR -- 6-3 BANDICOOT RAT (NESOKIA INDICA GRAY) -- 6-4 MOUSE (MUS MUSCULUS L.) -- 6-5 AFGHAN MOLE RAT (ELLOBIUS FUCOCABILUS BLYTH) -- 6-6 INSECTS -- 6-6-1 Saffron Bulb Mite (Rhizoglyphus robini) -- Morphology -- Biology -- Larvae -- Variation within population and generations -- Method of damage -- 6-6-2 Corm Thrips (Thrips tabaci Linedman) -- Morphology -- Biology -- Method of damage -- Prevention and control -- 6-7 SAFFRON DISEASE -- 6-7-1 Stigma twisting -- 6-7-2 Corm rots -- 6-7-2-1 Corm root rot -- 6-7-2-2 Corm neck rot -- 6-7-2-3 Saffron smut (Tacon) -- 6-7-2-4 Saffron leaf chlorosis -- 6-8 SAFFRON WEEDS AND WEEDS CONTROL -- SUMMARY -- References -- 7. Genetics, Sterility, Propagation and in vitro Production of Secondary Metabolites -- 7-1 KARYOLOGY -- 7-2 DIVERSITY AND MUTAGENESIS -- 7-3 MIROSPOROGENESIS AND POLLEN DEVELOPMENT -- 7-4 POLLEN VIABILITY -- 7-5 MEGASPOROGENESIS AND DEVELOPMENT OF EMBRYO SAC -- 7-6 OUTCROSSING -- 7-7 INTERSPECIFIC CROSSING -- 7-8 IN VITRO PROPAGATION AND PRODUCTION OF SECONDARY METABOLITES -- 7-8-1 Composition of Culture Media -- 7-9 BUD AND MERISTEM CULTURE -- 7-10 CORM AND LEAF EXPLANTS -- 7-11 EXPLANTS FROM FLORAL PARTS -- 7-12 IN VITRO PRODUCTION OF SECONDARY METABOLITES -- 7-13 CONCLUSION AND FUTURE PROSPECTS -- 7-14 SUMMARY -- References -- 8. Economic Aspects of Saffron -- 8-1 INTRODUCTION -- 8-2 SAFFRON MARKETING -- 8-3 THE PRICE OF SAFFRON -- 8-4 EXPORTING SAFFRON -- 8-5 THE PROBLEM OF EXPORTING SAFFRON -- 8-6 SAFFRON INTERNATIONAL STOCK MARKET -- SUMMARY -- References.

9. Role of Indigenous Knowledge in Traditional Agriculture with Emphasis on Saffron -- 9-1 INTRODUCTION -- 9-2 TRADITIONAL AGRICULTURE AND IK -- 9-3 INDIGENOUS KNOWLEDGE IN IRANIAN AGRICULTURE -- 9-4 EVALUATION OF IK IN SAFFRON PRODUCTION -- SUMMARY -- References -- 10. Processing, Chemical Composition and the Standards of Saffron -- 10-1 INTRODUCTION -- 10-2 THE PROCESSING OF SAFFRON -- 10-2-1 Harvesting, Transporting and the Preservation of Saffron Flower -- The time of harvesting -- Flower pickers -- Flower container -- Transportation -- 10-2-2 The Separation of Stigma -- 10-2-3 Packing and Storage of Saffron -- 10-2-4 Removing of Pollutants from Saffron -- 10-3 CHEMICAL COMPOSITION OF SAFFRON -- 10-3-1 General -- 10-3-2 Specific Composition of Saffron -- 10-3-2-1 Factors responsible for flavor, aroma andsmell -- 10-3a CHANGES IN SECOND METABOLITES DURING FLOWER EVOLUTION IN SAFFRON STIGMA -- 10-4 STANDARDS AND QUALITY CONTROL OFSAFFRON -- 10-4-1 Saffron Standards in Iran -- 10-4-1-1 Saffron characteristics -- 10-4-2 International Standard of Saffron -- 10-4-3 Saffron Standards in other Countries -- 10-4-3-1 Scales and standards of saffron in USA -- 10-4-3-2 Prevention of food adulteration act of India -- 10-4-3-3 Saffron standard in the United Kingdom -- 10-4-3-4 Methods of standardization and test of saffron in Spain -- 10-4-3-5 Saffron Standard in France -- 10-4-4 Adulteration in Saffron and Methods of Evaluation -- Methods to recognize saffron adulteration -- 10-5 SUMMARY -- References -- 11. Research Strategies -- 11-1 INTRODUCTION -- 11-2 RESEARCH PROCESS OF SAFFRON -- 11-3 POLICIES AND STRATEGIES FOR RESEARCH ON SAFFRON -- 1. The agronomical studies -- 2. The examination of the causes by which saffron cannot be planted a second time in a particular soil -- 3. The cultivation of saffron with other plants.

4. Examining the samples of corms to be sown -- 5. Examining the beginning and evolving of saffron corm -- 6. Examining the needs of temperature for the saffron plant -- 7. The study of the reaction of saffron at the intensity of heat and the quality of light -- 8. The equilibrium of photosynthesis and measurement by related parameters -- 9. The study of the reaction of the plant to biotic stresses -- 10. The study of the reaction of the plant to abiotic stresses -- 11. The different usage of the other parts of the flower and the small corms -- 12. Changes in the structure of canopy and an ideal designing for saffron -- 13. The reform of the figures of saffron -- 14. The creation of the genetic variation -- 15. Stability in the yield of saffron -- 16. Use of biotechnology and molecular genetics for breeding of saffron -- 17. Ecological demarcation of the areas for the growth of saffron -- 18. Packing, exploring markets and export of saffron -- 19. Uptodate economic studies -- 20. The establishment of the research center for saffron -- 11-4 SAFFRON ON INTERNET -- 11-5 SUMMARY -- References -- Index.

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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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.