اثر دما و پرتو فرابنفش در كاهش تعداد باكتريهاي كليفرم در زعفران

Effect of Ultra Violet Beam and Mutual Heat on the reduce of Microbial Contamination of Saffron

Saffron, Crocus sativus L. is a plant from the Iridaceae. Eight species of saffron have been known in Iran, Crocus sativus L. is the most important. It is the most expensive agricultural product and the worldʹs dearest spice. It is widely used in medicine and food dyeing industries because of its color pigments, essences and other valuable substances available in its stigmas. The color of saffron is due to a carotene pigment called Crocein, which is highly important. Also its flavor is due to a colorless glycoside Picro-crocein, and its aroma to its Saffronal essences. The most important countries producing saffron are Iran, Spain, India, France, Greece, Germany and Turkey. The greatest part of the saffron produced in Iran is planted in Khorassan province. The harvesting process, which is the most difficult process of plantation, is done in a traditional manner. As saffron is harvested with hand in an environment close to soil it may be contaminated with microorganisms in the early stages of harvesting and processing. Based on the tests carried out, we designed a method that would reduce the risk of contamination. Thus we used ultra violet beams and mutual heat to reduce microbial contamination. It is to be noted that color power, which is an important property of saffron, was examined so that quality of saffron may be evaluated during the tests. The results show that each of the factors included in the examination has a direct relation with the reduction of microbial contamination but the greatest effect is attained when using heat and UV beams together.