Saffron (Crocus sativus L.) Cultivation and Properties: A Review

Articles in Press

Document Type : Review paper

Authors

1 Department of biology, faculty of sciences, Ibn zohr university Agadir Morocco

2 Department of biology, faculty of sciences, ibn zohr university, agadir, Morocco

3 Department of biology, faculty of sciences, ibn zohr university, Agadir, Morocco

4 Department of biology, faculty of sciences, Ibn zohr university, Agadir, Morocco

Abstract

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 horticulture practices, with a special focus on the innovative potential of its various by-products. It encompasses the entire cultivation process, including harvesting, post-harvest handling, storage and the challenges faced in its marketing. Moreover, this review brings attention to the often-overlooked saffron by-products (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 aspect of fully utilizing saffron by-products, this review contributes to enhancing the value of the saffron production chain and opens new avenues for sustainable agricultural practices.

Keywords

International Journal of Horticultural Science and Technology

Articles in Press, Accepted Manuscript
Available Online from 01 May 2024

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History

  • Receive Date: 27 May 2024
  • Revise Date: 10 September 2024
  • Accept Date: 27 September 2024

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