Saffron (Crocus Sativus): Production and Processing

Front Cover
M Kafi
Science Publishers, Jan 4, 2006 - Science - 244 pages
2 Reviews
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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Contents

Saffron Botany
13
Saffron Production Technology
59
Irrigation
79
Genetics Sterility Propagation and in vitro
111
Processing Chemical Composition and the
169
Research Strategies
221
Index
241
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