Query : center:"http://ring.ciard.net/node/27080"
Results 1 - 6 of 6
Razavi, B. Marjan et al. 
(Crocus sativus L.) Commonly known as saffron, is a perennial stem less herb of the iridaceae family, widely cultivated in Iran and other countries. It is used as a flavoring and coloring agent for many thousands of years. In traditional medicine, saffron has been used for various purposes including abortion, as a fever reducer, an analgesic, expectorant, antispasmodic, aphrodisiac, sedative, ...
SUBJECT: safranal; cardiovascular; crocus sativus l; crocetin; crocin
Effect of some chemical fertilizer and biofertilizer on quantitative and qualitative characteristics of Saffron
Heydari, Zahra et al. 
In this research, effects of chemical and biological fertilizers on qualitative and quantitative traits of saffron, were evaluated in a field experiment as randomized complete block design with three replications at Saffron Research Farm of Shahed University during growing season of 2012-2013. Experimental factors were chemical nitrogen fertilizer (0, 25 and 50 kg.ha-1) and plant growth promot ...
SUBJECT: integrated fertilizer management; inoculation; safranal; plant growth promoting rhizobacteria; stigma
In order to investigate the effects of summer irrigation and conservation tillage on flower characteristics and corms behavior of Saffron (Crocus sativus L.), a field experiment was conducted during 2009- 2010, at Faculty of Agriculture, University of Torbat-e-Heydarieh, Iran. A factorial trial based on complete randomized block design with four replications was used. The experimental treatmen ...
SUBJECT: safranal; tillage; corm; picrocrocin
Comparison between metabolites ant antioxidant activity of saffron (Crocus sativus L.) from Kashmar and Marand regions
Vakili-ghartavol, Masoumeh et al. 
Saffron (Crocus sativus L.) is a valuable product that is moderately resistant to drought and is cultivated in environments with very different climatic conditions. The most important chemical compositions of saffron include crocin and crocetin derivatives. Saffron is used as a food colouring and flavouring agent in the food industry. Moreover, it is utilized in folk medicine as antispasmodic, ...
SUBJECT: safranal; antioxidant activity; crocin; picrocrocin
Study and comparison of saffron quality produced in major centers of production in Khorasan provinces
kaveh, hamed et al. 
In recent decades, the concept of quality of agricultural products has changed drastically and the quality of raw material is considered as a necessary prerequisite for the quality of the final processed product. With an aim of quality classification of saffron production centers in the provinces of Khorasan, the main components of marketability and quality of saffron (Crocin, Picrocrocin and ...
SUBJECT: safranal; crocin; standard; picrocrocin
Modelling the Chemical and Microbial Changes of Saffron Flower during Storage Using Artificial Neural Networks and Genetic Algorithm
Azarpazhooh, Elham et al. 
Saffron, as the most expensive agricultural and pharmaceutical product of the world, has a special value among plants. Since the Saffron harvesting period is short, its storage for later processing requires understanding the most effective factors affecting the quality of saffron and its deterioration. Therefore the effects of reposition thickness, storage temperature and storage time of saffr ...
SUBJECT: safranal; crocin; picrocrocin; multi-layer perceptron