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quality of the saffron spice. One of the main parameters was coloringpower through crocine, pricrocrocine and safranol measurement. Indeed, this new issue of the initial document defined four different saffronqualities (I to IV) depending on coloring power and picrococine.The minimum value for coloring power in each category was: 190, 150,110 and 80. It described a new method for crocine, picrocrocine andsafranol determination. This was possible through visual UV spectrophotometrythat is also used nowadays but with a few amendments.On the other hand, the document readjusted the maximum humiditycontent and volatile substances and described new cellulose values.The specifications annulated also the criteria for minimum percentagevalues for cold water soluble extract and nitrogen.The 2003 issue contains important amendments, questioned by theenterprises of the sector, especially regarding detection of adulterations.The four quality categories for saffron threads or powder were reducedto three, determined by coloring power at 440 nm (190, 150 and100). The category IV of the former ISO was annulated, given the factthat a product with more than 80 units of coloring power can not beconsidered as saffron. The new ISO specification has unified the criteriasuch as “maximum non soluble ashes content” for the three categoriesand annulated the specifications regarding nitrogen and cellulose.References to the bitterness of picrocrocine were also eliminated fromthe ISO.The saffron produced in the region of Kozani (Greece) as well as theone produced in Castile-La Mancha (Spain) was certified by ISO 3632.They were classified in category I (superior quality), provided that thecultivation exceeds the ISO technical specification limits.146
FeaturesFeaturesI II IIIFlower residue (mass percentage), max. % 0,5 3 5Foreign material (mass percentage), max. % 0,1 0,5 1,0Table 7. Saffron classification according to natural featuresdefined by ISO 3632-1FeaturesSpecifications CategoriesI II IIIHumidity and volatile substances content(mass percentage), max %Saffron threadsSaffron powder121012101210Crude ashes (mass) in dry matter, max. % 8 8 8Non soluble ashes in HCI (mass percentage), in drymatter, max. %Extract soluble in cold water (mass percentage),max. %.E 1%1cm 257 nm dry matter, min.(maximum picrocrocine absorption value)1,0 1,0 1,565 65 6570 55 40E 1%1cm 330 nm in dry matter:Min.Max.(maximum safranol absorption value)205020502050Coloring power E 1%1cm 440 in dry matter, min.(At this wavelength maximum crocine absorption isachieved)190 150 100Hydrosoluble artificial coloring acids Absence Absence AbsenceTable 8. Saffron classification according physiochemicalfeatures defined by ISO 3632-1147
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REGIONAL SAFFRON CULTIVA-TION AND H
Page 5 and 6: ApbBMarking of two different areas
Page 7 and 8: A1.3.2 Soil preparation before plan
Page 9 and 10: Βulbs without tegumentTests in nat
Page 11: eason is known for preferring the o
Page 15 and 16: A1.3.6 EradicationWeeds cause a los
Page 17 and 18: · Putting smoke cartridges into th
Page 19 and 20: Harvesting of saffron flowers (ITAP
Page 21 and 22: A1.3.8.5 EfficiencyIn Castile-La Ma
Page 23 and 24: A1.4 MECHANIZATION OF SAFFRON CULTI
Page 25 and 26: A1.4.3.2Modifying other cultivation
Page 27 and 28: A1.5.2.2Flowering in storage roomsA
Page 29 and 30: SAFFRON TREATMENTIN SPAIN, GREECE A
Page 31 and 32: SAFFRON TREATMENTIN SPAIN, GREECE A
Page 33 and 34: Separation in Castile-La Mancha (UC
Page 35 and 36: perseverance. Afterwards, the stigm
Page 37 and 38: STORAGE AND PACKAGINGof SAFFRONin S
Page 39 and 40: STORAGE AND PACKAGINGof SAFFRONin S
Page 41 and 42: A3.2.1 Cleaning: removal of foreign
Page 43 and 44: - The packing material should be ch
Page 45 and 46: side of the package are placed by h
Page 47 and 48: QUALITY DETERMINATIONTECHNIQUES IN
Page 49 and 50: QUALITY DETERMINATIONTECHNIQUES IN
Page 51 and 52: A4.1.1.2Determination through crude
Page 53: A4.1.1.8extractsCrocine, picrocroci
Page 57 and 58: A4.1.2.3. Ashes non soluble in acid
Page 59 and 60: A4.1.2.7 Ethereal extractEthereal e
Page 61 and 62: Picture 5. UV-Vis absorption spectr
Page 63 and 64: Technical specification for the use
Page 65 and 66: A4.2 ORGANOLEPTIC ANALYSISOrganolep
Page 67 and 68: The saffron is rated on a scale fro
Page 69 and 70: A4.3 ADULTERATIONSDue to its high t
Page 71 and 72: should be controlled and should be
Page 73 and 74: Phase Duration (min) Phase A Phase
Page 75 and 76: Picture 7. Chromatogram at 432 nm f
Page 77 and 78: Seasonal phaseLengthInner diameterO
Page 79: Salmonella identificationThe method
Page 82 and 83: Flowers and stigmas (UCLM)
Page 84 and 85: external cost - are not consumed in
Page 86 and 87: Cultivation activitiesSoil preparat
Page 94 and 95: Cultivation activitiesSurface ferti
Page 96 and 97: Cultivation activitiesWeed controlS
Page 98 and 99: Cultivation activitiesWeed controlS
Page 100 and 101: A5.1.2 FEASIBILITY STUDYDynamic inv
Page 102 and 103: A5.1.3.2ClassificationThe purchased
Page 104 and 105:
Following graphic demonstrates that
Page 106 and 107:
As one can clearly see in the graph
Page 108 and 109:
In Italy the total sales value in S
Page 110 and 111:
A5.2.5 A5.2.5 SAFFRON SALES DEPENDI
Page 112 and 113:
In Greece saffron is used as powder
Page 115 and 116:
BIBLIOGRAPHYAbdullaev, F.I., Frenke
Page 117 and 118:
of saffron plant (Crocus sativus L.
Page 119 and 120:
sativus L.), 183-207.Negbi, M.; Dag
Page 121:
Tarantilis, P. A.; Tsoupras G. and
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