Articles
SUSTAINABLE PRODUCTION OF HIGH QUALITY SAFFRON (CROCUS SATIVUS L.) IN SOME MOROCCAN AREAS
Article number
850_39
Pages
235 – 238
Language
English
Abstract
The main goal of this study is to propose saffron as a sustainable substitute crop with high added value in some Moroccan agricultural areas with low and erratic rainfalls for their socio-economical development.
The quality of the saffron spice crop produced under different Moroccan environments has to be evaluated prior to recommendation for commercial production.
For this purpose, saffron was experimented in eleven different experimental zones with a disparity of altitudes, soils and climate.
High performance liquid chromatography (HPLC) was used to quantify the three saffron components crocins, picrocrocin, and safranal which are respectively responsible for its colour, taste and odor.
Two commercial controls from Morocco, Taliouin Saffron and Ourika Saffron were tested for comparison.
The first step of this work was successfully achieved and the regions for the new saffron crop introductions, based on crocins level, were identified.
Analysis of environmental impact on saffron quality showed that the altitude significantly affects crocins content (R2=0.84, p<0.05), and that crocins are stable under each specific environment tested (p>0.05) during three years of study.
Meanwhile, there was a large variability in safranal content for the same period (p<0.05). This suggests that post-harvest processing of saffron produced under different environments may need to be improved.
The quality of the saffron spice crop produced under different Moroccan environments has to be evaluated prior to recommendation for commercial production.
For this purpose, saffron was experimented in eleven different experimental zones with a disparity of altitudes, soils and climate.
High performance liquid chromatography (HPLC) was used to quantify the three saffron components crocins, picrocrocin, and safranal which are respectively responsible for its colour, taste and odor.
Two commercial controls from Morocco, Taliouin Saffron and Ourika Saffron were tested for comparison.
The first step of this work was successfully achieved and the regions for the new saffron crop introductions, based on crocins level, were identified.
Analysis of environmental impact on saffron quality showed that the altitude significantly affects crocins content (R2=0.84, p<0.05), and that crocins are stable under each specific environment tested (p>0.05) during three years of study.
Meanwhile, there was a large variability in safranal content for the same period (p<0.05). This suggests that post-harvest processing of saffron produced under different environments may need to be improved.
Publication
Authors
M. Lage, F. Gaboun, K. Bakhy, H. Dakak, A. Zouahri, C.L. Cantrell
Keywords
Crocus sativus L., environmental impact, Morocco, processing
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