crocin and Virus-Diseases

crocin has been researched along with Virus-Diseases* in 1 studies

Other Studies

1 other study(ies) available for crocin and Virus-Diseases

ArticleYear
Impact of two different dehydration methods on saffron quality, concerning the prevalence of Saffron latent virus (SaLV) in Iran.
    Food chemistry, 2021, Feb-01, Volume: 337

    The dehydration process is a prerequisite to preserve saffron for a long time. According to this process, saffron shows differences in the main compounds responsible for its quality (colour, taste, aroma, and flavonol content). At present, the freeze-drying method obtains dried products with the highest quality. Viruses can modify the physiology and metabolism of plants, being able to affect the activities of several enzymes. For this reason, the main compounds of saffron have been analyzed under two different dehydrating processes, freeze-drying and dark-drying, considering their infection status with the Saffron latent virus (SaLV). Results showed that the picrocrocin and safranal content enables to differ dark-dried samples from freeze-dried ones. Besides, the kaempferol-3-O-sophoroside-7-O-glucoside content allows differentiating between SaLV-infected (SaLV

    Topics: Carotenoids; Crocus; Cyclohexenes; Desiccation; Glucosides; Iran; Kaempferols; Phytochemicals; Plant Diseases; Prevalence; Terpenes; Virus Diseases

2021