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In vitro corm production in the saffron crocus (Crocus sativus L.)
Plant Cell, Tissue and Organ Culture, 1990Means to increase the reproductive capacity of Crocus sativus L., in vitro, are described. Cytokinins and auxin were found to be essential for development of bud explants. Ethylene and ethaphon pretreatments inhibited leaf development but induced corm production.
Ora Plessner, Meira Ziv, Moshe Negbi
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Freeze Drying of Saffron (Crocus sativusL.)
Drying Technology, 2011Saffron obtained from the dried stigmas of a flower scientifically known as Crocus sativus L. is considered to be the most precious and expensive agricultural product due to its labor-intensive harvest and post-harvest processing. The post-harvest processing such as dehydration and storage conditions determine stability, quality, and economical value ...
ACAR, BAHADIR +2 more
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Somatic Embryogenesis in Crocus sativus L.
2016Saffron (Crocus sativus L.) is one of the most important species in Crocus genus because of its effective usage. It is not only a very expensive spice, but it has also a big ornamental plant potential. Crocus species are propagated by corm and seed, and male sterility is the most important problem of this species.
Basar, Sevindik, Yesim Yalcin, Mendi
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Variability in saffron (Crocus sativus L.)
Experientia, 1978The discovery of new variants of saffron with increased number of stigmas has been reported, and the different possibilities underlying these variations are discussed. Due to sexual sterility of saffron, it is suggested that if the observed variations prove to be genetically determined, the clones which may be developed could increase yield and reduce ...
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Apocarotenoid Biosynthesis in Crocus sativus L.
2016Apocarotenoids are oxidative cleavage products of carotenoids. These molecules play vital physiological and developmental roles in plants. Besides this, apocarotenoids also hold tremendous pharmacological importance. Apocarotenoids are ubiquitously found across plant kingdom, but Crocus sativus (saffron) is the only source of some unique and ...
Shoib Ahmad Baba, Nasheeman Ashraf
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Crocus sativus L. (saffron) is one of the most expensive and rarest spices in the world, used as a dye, flavor, and for medicinal purposes. Saffron cultivation in Morocco is an important economic activity in the mountain regions of Taliouine (Taroudant province) and Taznakht (Ouarzazate province), covering an area of one hundred and five hectares ...
M'hammed Elouark +10 more
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M'hammed Elouark +10 more
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Saffron Crocus (Crocus sativus L.) as a Source of Kaempferol
2016Flavonols have been identified in a wide range of fruits and vegetables, and a flavonol-rich diet has been linked with a relatively low occurrence of degenerative diseases like rheumatoid arthritis, Alzheimer’s disease, and various forms of cancer. This knowledge has resulted in the development of various food supplements and nutraceutical products ...
Zeka, K., Arroo, R. R. J.
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Saffron (Crocus sativus L.) diseases in Italy.
2007Surveys carried out in different Italian saffron-growing areas showed the presence of some fungal and bacterial diseases. Fusarium oxysporum f. sp. gladioli, a fungus transmitted through infected corms, was the major responsible of severe yield losses, especially in central Italy and, recently, also in Sardinia (Medio Campidano).
Fiori M. +3 more
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“Perspectives in the mechanization of saffron (Crocus Sativus L.)”,
2013In last decades it can be seen a strong growth of the biologic sector and, in UE and USA, in last years about 15-20 millions of Euro is the market value. The Sardinian Saffron spice DOP is certainty a biologic product. The saffron spice production is actually marginal because of high cost of the production phases, overall the harvesting phase of the ...
Gambella F +2 more
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Nutritional and health beneficial properties of saffron (Crocus sativusL): a comprehensive review
Critical Reviews in Food Science and Nutrition, 2022Tareq Abu-Izneid +2 more
exaly