Saffron is one of the sins that proliferation through an Saffron onion takes place. Because of this, after the initial seeding for 7-10 years, the product, the saffron cultivation is carried out exclusively in the first year and subsequent years only operations and harvesting of saffron runs usually sandy favorable .Clay addition, some urea (2 to 3 weeks before planting 25 to 30 tons per hectare) is.
Proliferation Saffron: Saffron proliferation through the creation of new corms from the mother bulb produced there. Saffron bulbs in the ground during the summer months and remain inactive and stagnant growth starts again at the end of the summer. According to reports, several well-known type is cultivated in different countries.
Harvesting of saffron flowers are usually harvested in mid-autumn and common method of harvesting is manual. After watering the plants start to grow saffron. South Khorasan saffron flowers appear often in the early November to early December and Found as soon as the first flowers on the farm, the harvest begins. Saffron harvest time depends on environmental conditions and farming. Flower harvest operations on a farm takes up to 20 days.
Handling and Transport saffron crocus on relocation and transportation needs to be followed. Flowers should be removable flowers from mechanical damage and pollution of the environment be protected. The excessive accumulation and compaction of mud during handling and transport to avoid. Tara flowers should be placed together to entering prevent mechanical damage to the flowers. In the long shipping time, for protection goals against light pollution, the appropriate cover should be used on flowers.
separating separate saffron immediately effective in improving product quality and the best temperature for storing stigmas between separation and drying, the temperature of the refrigerator.
Drying: Fresh saffron must be dried for longer storage. Drying method determines the quality of the saffron. Special aroma of saffron during drying due Hydrolysis Picrocrocin compounds (saffron flavoring agents) and release of safranal (the fragrance of saffron) is produced. Traditional methods involve drying saffron or room warm and dry in the shade for about 8 to 12 days. The possibility of growth and reproduction of microorganisms, and increased pollution and also reduce the coloring power of enzyme activity, due to the long drying time there. Spanish method, net of silk and saffron on he mumbled under average temperature  ۵۰ to 60 C ° for indirect heat for 30 to 60 minutes to be put. The more colors than the traditional method or drying in the open air, appearing and fungal contamination is limited.
Saffron market offered several ways: saffron crocus, saffron powder of saffron empty
Maintenance of saffron: After drying and cooling, saffron put in appropriate containers. Saffron may Glass, polyethylene packets (LD), jars polyethylene (HD) or packets layer aluminum package. Saffron should be packaged to prevent condensation inside the shipping carton and wooden or metal box placed.

©  Copy rights shahri saffron | tsweb