Volume 13, Issue 47 (fall 2009)
2009, 13(47): 61-66 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Bolandi M, SHahidi F, Sedaghat N, Farhosh R, GHasemzadeh R. Effect of Temperature, Water Activity and Storage Time on Color Strength, Aroma and Bitterness of Saffron. Journal of Crop Production and Processing 2009; 13 (47) :61-66
URL: http://jcpp.iut.ac.ir/article-1-1036-en.html
URL: http://jcpp.iut.ac.ir/article-1-1036-en.html
, fshahidi@ferdowsi.um.ac.ir
Abstract: (22362 Views)
Saffron is one of the most important crops in Iran and the quality of its dried stigma is highly depended on the processing and storage conditions. In this study, the effect of different storage conditions in terms of temperature (20, 30 and 40°C) and water activity (0.32, 0.52 and 0.75) during 12 weeks storage on color strength, aroma and bitterness of saffron were investigated. In order to study of moisture (water activity) different saturated solution of MgCl2, Mg(NO3)2, MgBr2 and NaCl in the various temperatures were used. Results showed the color strength decreased as temperature increased. Increasing of water activity resulted in deterioration of crocin and consequently decreasing of color. Furthermore, after 12 weeks of storage, the color strength had a noticeable decrease, the bitterness also decreased but the aroma increased.
Send email to the article author
| Rights and permissions | |
 | This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
