Abstract

Saffron is one of the most appreciated, traditional, and expensive spices in the world. The objective of our study was to evaluate the effect of cooling the nutrient solution on the production, and organoleptic and commercial qualities of saffron grown in soilless culture. The nutrient solution was cooled to 4 to 5 degrees C whereas the control treatment was the fertigation supplied at ambient temperature. Corms were placed in a controlled cultivation chamber. The number of flowers per corms, and the weight and length of stigmas were measured. The amounts of safranal, crocin, and picrocrocin were analyzed spectrophotometrically according to the International Organization for Standardization [ISO/TS 3632-2 (2011) Normative]. Our results show that cooling of the nutritive solution increased flower production, the commercial phytochemical content, and organoleptic properties.