Saffron (Crocus sativus): Production and Processing
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Summary
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.
Table of Contents
Historical Background, Economy, Acreage, Production, Yield and Uses; Saffron Botany; Saffron Ecophysiology; Saffron Production Technology; Irrigation; Saffron Pests, Diseases, and Weeds; Genetics, Sterility, Propagation and in vitro Production of Secondary Metabolites; Economical Aspects of Saffron; Role of Indigenous Knowledge in Traditional Agriculture with Emphasis on Saffron; Processing, Chemical Composition and the Standards of Saffron; Research Strategies
