Saffron (Crocus sativus)
Production and Processing
Editors :
M. Kafi, A. Koocheki, M.H. Rashed and M. Nassiri : Centre of Excellence
for Special Crops, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran
ISBN 978-1-57808-427-2; 2006; 252 pages; US $ 69.95
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.
Contents:
. Historical Background, Economy, Acreage, Production, Yield and Uses:
M. Kafi et al
. Saffron Botany:
M.H. Rashed-Mohassel
. Saffron Ecophysiology:
M. Kafi
. Saffron Production Technology:
A. Molafilabi
. Irrigation: A. Alizadeh
. Saffron Pests, Diseases, and Weeds:
M.B. Shahrokhi et al
. Genetics, Sterility, Propagation and in vitro Production of Secondary
Metabolites:
A. Bagheri and S.R. Vesal
. Economical Aspects of Saffron:
A. Karbasi
. Role of Indigenous Knowledge in Traditional Agriculture with Emphasis
on Saffron:
A. Koocheki
. Processing, Chemical Composition and the Standards of Saffron:
A.
Hemmati Kakhki
. Research Strategies:
M. Kafi
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