📚 Volume 32, Issue 3
📋 ID: c34Mybj
Authors
Aisha Taylor, Elena Wang, Andreas Dubois, Laurent Diallo
, Elena Wang, Andreas Dubois, Laurent Diallo
Department of Food Science, University of Reading, Reading, United Kingdom
Keywords
Saffron
Air Packaging
Storage
Quality Changes
Crocus sativus
Chemical Characteristics
Abstract
The objective of this research was to determine the effects of storage time on the chemical, physical, and microbial characteristics of saffron. Chemical characteristics of saffron (Crocus sativus L.) were analyzed using a spectrophotometry device. The study focused on three components—picrocrocin, safranal, and crocin—responsible for flavor, aroma, and color parameters, respectively, using wavelengths of 255, 325, and 440 nm. The mean bacterial total count, coliform count, E. coli, and mold & yeast were found to be 7×10^4, 6.9×10^3, 2×10^3, and 8×10^3 colony forming units (cfu) per gram. Saffron samples underwent microbial analysis, chemical characteristics assessment, and sensory evaluation at 30-day intervals. Moisture content decreased from 8.2% to 7.4% during 60 days of storage. The number of aerobic bacteria, coliforms, E. coli, and mold and yeast decreased with increased storage time. There was a significant difference in sensory quality and chemical characteristics of saffron during the storage period.
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📝 How to Cite
Aisha Taylor, Elena Wang, Andreas Dubois, Laurent Diallo , Elena Wang, Andreas Dubois, Laurent Diallo (2025).
"Quality Changes of Air-packaged Wild Saffron (Crocus sativus L.) during Storage Time".
Wulfenia, 32(3).
