Crocus sativus L. Ecotypes from Mediterranean Countries: Phenological, Morpho-Productive, Qualitative and Genetic Traits

Abstract

The characterization of C. sativus ecotypes is of great interest for preserving them from a possible genetic erosion due to the decrease of European cultivation surface. In this study, we evaluated four ecotypes from Italy (Sardinia and Abruzzo), Spain (Castilla-La Mancha), and Greece (Kozani) in order to detect the existence of variability and promote the biodiversity of this crop. Thirty-one traits related to saffron flowering, flower morphology, production of spice and daughter corms, vegetative development (leaf and corm traits), and spice quality, were evaluated. In addition, a genetic analysis through three PCR-based approaches, SSRs, RAPD, and SRAP was assessed. Results highlighted a phenotypic variation among ecotypes during two consecutive years. All the studied parameters were influenced by the ecotype except for the stamen length, color coordinates of tepals, leaf length, and leaf number per plant. Sardinia had a longer flowering interval, earlier flowering, and higher spice yield and quality than the other corm origins. The maximum values of morphological traits, such as stigma length, dry weight of stigmas, tepals, flowers and leaves, leaf area, and daughter corm weight were observed in the Abruzzo ecotype. Principal component analysis (PCA) showed a clear separation among ecotypes, in which Sardinia and Spain showed more similarities than Abruzzo and Kozani. Significant negative correlation was found between days to flower with stigma yield and quality. However, we could not find molecular markers discriminating among corm origins. In conclusion, this study suggests the importance of C. sativus ecotypes as precious source of biodiversity and bioactive compounds, and of their enhancement as fundamental prerequisite for a sustainable development strategy and as an agricultural diversification opportunity for growers.

Comprehensive Evaluation of the Volatomic Fingerprint of Saffron from Campania towards Its Authenticity and Quality

“…It is called "the red gold" and is currently considered to be the world's most expensive spice [1,2]. Saffron has been known for four millennia and probably originated in the Middle East or in Greece (the southern Aegean islands of Crete and Santorini) [3]. Although it is principally used as a natural dye and as a flavoring in culinary preparations, several pharmacological properties, including antioxidant, antiinflammatory, antidepressant and anticancer, have been confirmed for saffron [3].…”

“…Saffron has been known for four millennia and probably originated in the Middle East or in Greece (the southern Aegean islands of Crete and Santorini) [3]. Although it is principally used as a natural dye and as a flavoring in culinary preparations, several pharmacological properties, including antioxidant, antiinflammatory, antidepressant and anticancer, have been confirmed for saffron [3]. In a very recent study, saffron has been also indicated as a promising anti-inflammatory and antiviral herbal medicine in the prevention of severe COVID-19 symptoms [4].…”

“…With a world production of 418 t per y-1, this spice can be cultivated in a range of different pedo-climatic conditions, which significantly impact its composition and quality. Iran is the principal producer with 90% of global production followed by India, Afghanistan, Morocco, and Euro-Mediterranean countries, including Greece, Spain and Italy [3]. In recent years, in Euro-Mediterranean basin countries there has been a drastic reduction in saffron production, mainly caused by highly manual, tedious and labor-intensive work requirements for stigma harvesting and separation and lack of modernization of the cultivation methods [3].…”

“…Geographical origin is considered a critical factor in the concentration of different volatiles detected in this spice. Traditional production of saffron complies with countryspecific agronomic and post-harvesting techniques, so that C. sativus ecotypes display distinct qualitative grades of spice [3]. Specifically, Italy boasts some of the most valuable saffron in Europe with three Protected Designations of Origin (PDO): Sardinia, L'Aquila (Abruzzo) and San Gimignano (Tuscany), although there are also high-quality cultivations in Sicily and in the Campania region (South Italy).…”

Spices Volatilomic Fingerprinting—A Comprehensive Approach to Explore Its Authentication and Bioactive Properties

“…Saffron ( Crocus sativus L.), cinnamon ( Cinnamomum verum ), cumin ( Cuminum cyminum L.), black pepper ( Piper nigrum L.), sweet paprika ( Capsicum annuum L.), and curry belong to the group of spices most consumed all over the world. Saffron, the dried red stigma of flowers of Crocus sativus L., is mainly produced by Iran, followed by India, Afghanistan, Morocco, and Euro-Mediterranean countries including Greece, Spain, and Italy [ 6 ]. It is a highly valued spice not only for its unique aroma, taste, and color, but also because the harvesting and separation of the stigmas are done manually, being tedious and labor-intensive work.…”