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Saffron is considered as the most expensive spice in the world. Due to low production, high demand and high cost, saffron is very prone to adulteration for economic benefits while putting public health at risk. The most significant characteristic for dete... see more

Saffron’s color, taste and odor result from the chemicals crocin, picrocrocin and safranal, respectively. Hence, in addition to quantitative yield, secondary metabolites content are known as crucial factors for a successful saffron production. Moreover, e... see more

The separating of saffron stigma from fresh flowers is the most important and the most difficult step of saffron harvesting. The separating of saffron stigma is done with the hand labor, and it have time-consuming and costly. The saffron flowers will be d... see more

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