Flowers are prized as objects of great beauty and diversity, and are commercially valuable (~US$4.5 billion in international trade yearly) and highly perishable. Biologically, flower petals have an important role in the lifecycle of plants, as they protect immature reproductive structures, then provide the attraction and accessibility needed for pollination to occur. Flower petal cell wall cons...

Herbaceous peony (Paeonia lactiflora Pall.) is popular worldwide because of its gorgeous flower colour, and the yellow flower is the rarest. However, its mechanism of yellow formation is still unexplored from the post-translational level. In this study, the anatomy of the petal, cell sap pH and metal elements were investigated in bicoloured flower cultivar 'Jinhui' with red outer-petal and yell...

Abstract Saffron ( Crocus sativus L., Iridaceae) is a highly valued species in the food, medicinal, and nutraceutical industries as coloring, flavoring, therapeutic agent. Its productivity flower production vary depending on different factors, including fertilizer treatment. This study was conducted to evaluate effects of inorganic (NK) combined with organic matter plant densities well influenc...

Most important breeding goals in ornamental crops are plant appearance and flower characteristics where selection is visually performed on direct offspring of crossings. We developed an image analysis toolbox for the acquisition of flower and petal images from cultivated carnation (Dianthus caryophyllus L.) that was validated by a detailed analysis of flower and petal size and shape in 78 comme...

In Arabidopsis, APETALA1, PISTILLATA, APETALA3 and SEPALLATA interact to form multimeric protein complexes required to specify petal identity. However, the downstream events that lead to petal specific shape and size remain largely unknown. Organ final size can be influenced by cell number or cell expansion or both. To date, no gene that specifically limits petal size by controlling postmitotic...

Generation of volatiles by thermal treatments has been studied in saffron spice for two reasons: (a) to determine volatile profile changes during simulated aging processes and (b) to study the volatile generation pathway. During the aging process, while the amounts of C10 compounds such as safranal and HTCC increase, the amounts of C9 compounds such as isophorone and 2,6,6-trimethylcyclohexane-...

Obesity is associated with various diseases, particularly diabetes, hypertension, osteoarthritis and heart disease. Research on possibilities of herbal extracts and isolated compounds from natural products for treating obesity has an upward trend. Saffron (Crocus Sativus L. Iridaceae) is a source of plant polyphenols/carotenoids, used as important spice and food colorant in different parts of t...

Saffron (Crocus sativus L.), has been used since ancient ages in food for its flavouring, aromatic and colouring properties but also for its biomedical activity. In the past years many efforts have been made in order to demonstrate scientifically the healthy effects attributed to saffron consumption since Dioscorides’ time. More than 400 papers have been published in the last decade related to ...

A microbiological study of saffron spice was undertaken in the context of a European research project (Methodologies for Implementing International Standards for Saffron Purity and Quality, the acronym for which is SAFFIC), analyzing 79 samples obtained from the main producer countries, namely Greece, Iran, Italy, Morocco, and Spain. Current microbiological quality criteria are the same as for ...