State of Art of Saffron (Crocus sativus L.) Agronomy: A Comprehensive Review
IR@IHBT: CSIR-Institute of Himalayan Bioresource Technology, Palampur
View Archive Info| Field | Value | |
| Title |
State of Art of Saffron (Crocus sativus L.)
Agronomy: A Comprehensive Review
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| Creator |
Kumar , R
Singh , Virendra Devi, K Sharma, Madhu Singh, M K Ahuja, Paramvir Singh |
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| Subject |
Plant sciences
Plant Biotechnology |
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| Description |
Saffron (Crocus sativus L.) is the most expensive spice of the world, and it is one of the
85 members of the genus Crocus. It is native of Asia Minor, and it is cultivated in Mediterranean
countries. Saffron predominantly contains certain chemical constituents
that are responsible for imparting colour, flavour, and aroma. Some of its components
have cytotoxic, anti-carcinogenic and anti-tumor properties. Since, saffron is a triploid
(2n = 3x = 24) plant and fails to produce seed upon selfing or crossing, so it is propagated
through corms. The growing area for saffron is not extensive, although its
demand in the international market is increasing. Research activities have been initiated
to develop new production technologies of this spice in many countries. Saffron
grows best in friable, loose, low-density, well-watered, and well-drained clay calcareous
soils. Besides, climate and soil, planting time, seed/corm rate, planting depth,
corm size/weight, crop density, nutrient management, weed management, growth regulators,
harvest, and post-harvest management also influence saffron quality and quantity.
In this paper, an attempt has been made to compile the recent agronomic research
on saffron for commercial flower and corm production.
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| Date |
2009
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Identifier |
http://ihbt.csircentral.net/493/1/280_2009_State_of_art.pdf
Kumar , R and Singh , Virendra and Devi, K and Sharma, Madhu and Singh, M K and Ahuja, Paramvir Singh (2009) State of Art of Saffron (Crocus sativus L.) Agronomy: A Comprehensive Review. Food Review International, 25 (1). pp. 44-85. |
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| Relation |
http://ihbt.csircentral.net/493/
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