Saffron (Crocus sativus)

M H Rashed

ISBN 10: 157808427X / ISBN 13: 9781578084272

Published by Taylor and Francis Inc, US, 2006

About this Item

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.

Seller Inventory # LU-9781578084272

Bibliographic Details

• Title: Saffron (Crocus sativus)
• Publisher: Taylor and Francis Inc, US
• Publication Date: 2006
• Language: English
• ISBN 10: 157808427X
• ISBN 13: 9781578084272
• Binding: Hardback
• Condition: New
• Weight: 580 grams

About this title

Synopsis

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.

About the Author

M. Kafi, A. Koocheki, M. H. Rashed and M. Nassiri