Saffron Quality Obtained Under Different Forcing Conditions, Considering Various Vegetative Stages of Corms

García-Rodríguez, M. Valle; Moratalla-López, Natalia; López-Córcoles, Horacio; Alonso, Gonzalo L.

doi:10.1016/j.scienta.2020.109811

Cited by 10 publications

(13 citation statements)

References 29 publications

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“…Others [ 49 ] have also reported similar stability in a* and b* in ham slices after 8 weeks of storage in vacuum packaging. The obtained results could be attributed to the presence of crocetin esters, also known as crocins, a group of water-soluble carotenoids responsible for saffron’s color strength [ 23 , 28 , 56 ]. Crocetin is formed from crocins during storage time [ 57 ].…”

Section: Discussionmentioning

confidence: 99%

Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham

Gómez-Sáez¹,

Moratalla-López

Alonso

et al. 2021

Foods

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This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial quality (visual appearance, odor and flavor) and safranal content were analyzed at 7, 14, 28 and 60 days. Saffron concentration did not significantly affect the pH or color (except in a* (redness) and b* (yellowness) at day 28; p < 0.001). Storage period affected pH values (p < 0.001) in all groups with a significant decline from day 28 (p < 0.05); the color coordinates showed a high stability (only L* (lightness) varied in the C group samples; p < 0.01). Sensorial quality did not vary with the time in any group. Significant differences were found among groups in visual appearance (p < 0.05) and flavor (p < 0.001) at day 14 and in odor at day 14, 28, and 60. In general, the C group samples obtained the highest scores. Safranal content varied significantly with the time in a different way in each group, with differences among groups at day 14 and 60 (p < 0.001).

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Section: Discussionmentioning

confidence: 99%

Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham

Gómez-Sáez¹,

Moratalla-López

Alonso

et al. 2021

Foods

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“…The ISO 3632:2011 parameters and the main metabolites of saffron obtained from Crocus sativus L. grown traditionally has been determined by numerous authors [19,[23][24][25]. The quality of saffron obtained under forcing conditions has been determined for the first time, both using the standard ISO 3632 and by HPLC-DAD analysis, in a work of this group [20]. Taking into account the papers mentioned above, the obtained values of the ISO parameters and the amounts of the main compounds of saffron obtained from corms under all studied forcing conditions were within the range reported for these authors.…”

Section: Discussionmentioning

confidence: 99%

The Combined Effects of Vegetative Stage Corms, Ultra Low Oxygen Cooling Storage and Incubation Time on Crocus sativus L.

et al. 2020

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In order to extend the flowering season of Crocus sativus L. more time than the methods developed to date and to study their limits, a multivariable trial was carried out with the following factors: vegetative stages of the corm; ultra low oxygen (ULO) cooling storage and incubation time. The main production parameters and the quality saffron were studied. The usage of corms lifted 40 days earlier leaf senescence (V3–40 d) was not technically viable. No benefits were obtained from corms lifted shortly after leaf senescence (V3). Most of the parameters decreased with increasing of storage in ULO chambers for the vegetative stages studied. The corms lifted 20 days earlier leaf senescence (V3–20 d), stored from 0 to 120 days in ULO chambers and incubated 30 and 60 days provided greater number of flowers and more weight of saffron than corms non-incubated. A predictive model was obtained which allows to know the saffron yield in corms lifted in the stage V3–20 d, stored from 0 to 180 days in ULO chambers followed by incubation from 30 to 120 days. The combination of the three factors studied allowed to extend the Crocus sativus L. flowering from October to early February with an acceptable saffron yield and a quality similar than saffron grown traditionally.

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“…The essential secondary metabolite in saffron is crocin, a crocetin ester (CE) derived from carotenoids. Crocetin ester has two isomers, trans and cis, from which the trans isomer is pharmacologically more valuable than cis isomer (Moratalla- López et al, 2019;García-Rodríguez et al, 2021). The bitter taste of saffron is derived from the glycoside terpenoid compound known as picrocrocin (Tahri et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Safranal is also an important essential oil, which results in the unique aroma of stigma and is used in perfume manufacturing. The amount of this volatile substance in fresh flowers is negligible, but its value soars in the drying process of stigma during postharvest (Rezaee and Hosseinzadeh, 2013;García-Rodríguez et al, 2021). Accordingly, the post-harvest conditions of drying and storage are determined by the amount of this substance (Moratalla- López et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…This is due to ease of change in environmental cues due to high-tech instrumental devices in CEA. Reduction of labor work, increased flowering and yield, facilitating dormancy removal, accelerating forcing, and flowering in synchronous flowering (which is of great importance in mechanization), and high quality of saffron stigma are among the advantages of saffron production in controlled-environment systems (Molina et al, 2004(Molina et al, , 2005b(Molina et al, , 2010Renau-Morata et al, 2012;Poggi et al, 2017;García-Rodríguez et al, 2021;Moradi et al, 2021). Among all environmental factors, light plays a regulatory role in many processes such as photosynthesis, photo-morphogenesis, and the production of secondary metabolites (Kozai et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Monochromatic blue light enhances crocin and picrocrocin content by upregulating the expression of underlying biosynthetic pathway genes in saffron (Crocus sativus L.)

Moradi

Kafi²,

Aliniaeifard³

et al. 2022

Front. Hortic.

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Saffron quality is determined by the content of three apocarotenoids, including crocin, picrocrocin, and safranal, giving saffron culinary, industrial, and medical importance. The level of these secondary metabolites is also affected by environmental factors such as light, which play a pivotal role in regulating plants' signaling pathways. In this study, we investigated the effects of different ratios of blue (B) to red (R) and white (W) light on physiological, biochemical, and molecular responses of saffron in the flowering stage. Flowers' morphological properties were improved in plants grown under monochromatic B light. The highest content of total carotenoids, anthocyanins, and flavonoids was detected in plants grown under a high proportion of B light. The highest crocin content, especially the trans-crocetin ester isomer, was recorded in monochromatic B light-grown plants. However, the highest picrocrocin content was in both monochromatic R- and B light-grown plants. The highest safranal content was detected in plants grown under a high proportion of R light. Transcriptome analysis of secondary metabolism pathways showed that the transcript level of the genes was highly correlated with the content of the target metabolites. Monochromatic B light upregulated the expression of genes involved in crocin production (CsCCD2, CsALDH31l, and CsUGT2). However, the expression of CsUGT709G1, which is involved in picrocrocin and safranal pathways, was upregulated in plants grown under a high ratio of R light and W lights. In conclusion, monochromatic B light enhances the flowering rate, crocin (trans-crocetin ester), and picrocrocin content, which increases the quantity and quality of saffron products under controlled conditions.

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Saffron Quality Obtained Under Different Forcing Conditions, Considering Various Vegetative Stages of Corms

Cited by 10 publications

References 29 publications

Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham

Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham

The Combined Effects of Vegetative Stage Corms, Ultra Low Oxygen Cooling Storage and Incubation Time on Crocus sativus L.

Monochromatic blue light enhances crocin and picrocrocin content by upregulating the expression of underlying biosynthetic pathway genes in saffron (Crocus sativus L.)

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