Production Practices and Quality Assessment of Food Crops. Vol. 1

unpleasant sensory characteristics (poor initial notes and intense herbal and barky
end notes). Samples dried in shade or under accelerated conditions had better flavour
profile that coincided with the higher amounts of safranal at the expense of
isophorone derivatives. The design and development of equipment for the mechanisation
of post-harvest treatment of saffron stigmas in the same areas of India is
presented by Sama et al. (2000).
The use of smoke to preserve saffron, a practice met in Spain, imparts desirable
flavour and may also have a bactericidal effect. However, it is not for sure
that current Spanish practice is the toasting of saffron above an open fire as the
documents in international literature are limited.
5.2. Decontamination
Saffron Quality 247
Figure 19. Stigmas sorting.
Spices may be highly contaminated with moulds, yeasts and bacteria, either as
vegetative cells or spores coming from plants, soil, or the feces of birds, rodents,
insects, etc. Contamination may occur during harvesting, handling, transportation or
storage of the spices (Sjöberg et al., 1991). Considering their high microbial load
(10 3 –10 8 organisms per gram), it is obvious that when they are used untreated they
may well cause several foodborne diseases. Fortunately for public health, herbs
and spices are used in minor quantities and risks are, thus, eliminated.
Decontamination by chemical treatment with ethylene oxide and hot steam treatment
can reduce the number of the viable cells of spices. Occasionally, other