Abstract: Saffron (Crocus sativus) is cultivated as spices,
medicinal and aromatic plant species. At autumn season, heavy
rainfall can cause flooding stress and inhibits growth of saffron. Thus
this research was conducted to study the effect of silver ion (as an
ethylene inhibitor) on growth of saffron under flooding conditions.
The corms of saffron were soaked with one concentration of nano
silver (0, 40, 80 or 120 ppm) and then planting under flooding stress
or non flooding stress conditions. Results showed that number of
roots, root length, root fresh and dry weight, leaves fresh and dry
weight were reduced by 10 day flooding stress. Soaking saffron
corms with 40 or 80 ppm concentration of nano silver rewarded the
effect of flooding stress on the root number, by increasing it.
Furthermore, 40 ppm of nano silver increased root length in stress.
Nano silver 80 ppm in flooding stress, increased leaves dry weight.
Abstract: Irradiation is considered one of the most efficient technological processes for the reduction of microorganisms in food. It can be used to improve the safety of food products, and to extend their shelf lives. The aim of this study was to evaluate the effects of gamma irradiation for improvement of saffron shelf life. Samples were treated with 0 (none irradiated), 1.0, 2.0, 3.0 and 4.0 kGy of gamma irradiation and held for 2 months. The control and irradiated samples were underwent microbial analysis, chemical characteristics and sensory evaluation at 30 days intervals. Microbial analysis indicated that irradiation had a significant effect (P < 0.05) on the reduction of microbial loads. There was no significant difference in sensory quality and chemical characteristics during storage in saffron.