Saffron (Crocus sativus) (eBook, PDF)

Production and Processing
Redaktion: Kafi, M.; Nassiri, M.; Rashed, M H; Koocheki, A.

• Format: PDF

Produktbeschreibung

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.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 252
• Erscheinungstermin: 4. Januar 2006
• Englisch
• ISBN-13: 9781482280463
• Artikelnr.: 57396815

Autorenporträt

M. Kafi, A. Koocheki, M. H. Rashed and M. Nassiri

Inhaltsangabe

Historical Background, Economy, Acreage, Production, Yield and Uses
Saffron Botany
Saffron Ecophysiology
Saffron Production Technology
Irrigation
Saffron Pests, Diseases, and Weeds
Genetics, Sterility, Propagation and in vitro Production of Secondary Metabolites
Economical Aspects of Saffron
Role of Indigenous Knowledge in Traditional Agriculture with Emphasis on Saffron
Processing, Chemical Composition and the Standards of Saffron
Research Strategies