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Saffron (Crocus sativus L.) Cultivation and Properties: A Review | ||
| International Journal of Horticultural Science and Technology | ||
| دوره 12، شماره 2، تیر 2025، صفحه 627-646 اصل مقاله (567.61 K) | ||
| نوع مقاله: Review paper | ||
| شناسه دیجیتال (DOI): 10.22059/ijhst.2024.377028.855 | ||
| نویسندگان | ||
| Khadija Lachguer* ؛ Imane Boudadi؛ Mohamed Lachheb؛ Ikram Beraouz؛ Soumaya El Merzougui؛ Mohamed Ben El Caid؛ Khalid Lagram؛ Mohammed Amine Serghini | ||
| Laboratory of Biotechnologies and Valorization of Natural Resources, Department of Biology, Faculty of Sciences, Ibn Zohr University, Agadir, Morocco | ||
| چکیده | ||
| Saffron, derived from the flower of Crocus sativus L., is one of the most valuable and sought-after spices in the world. This review provides a comprehensive and novel overview of saffron horticultural practices, with a special focus on the innovative potential of its various byproducts. It encompasses the entire cultivation process, including harvesting, postharvest handling, storage, and the challenges faced in its marketing. Moreover, this review brings attention to the often overlooked saffron byproducts (petals, stamens, leaves, corms), which recent studies have shown to contain valuable bioactive compounds. These compounds exhibit significant potential for diverse applications across the food, pharmaceutical, cosmetic, and textile industries. By emphasizing the novel aspects of fully utilizing saffron byproducts, this review contributes to enhancing the value of the saffron production chain and opens new avenues for sustainable agricultural practices. | ||
| کلیدواژه‌ها | ||
| Biological activities؛ Byproducts؛ Crocus sativus L؛ Production؛ Saffron | ||
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آمار تعداد مشاهده مقاله: 171 تعداد دریافت فایل اصل مقاله: 162 |
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