Researchers at the Institute of Food Science and Technology Research in molecular genetic characteristics of saffron to obtain it.
Doctor Seyed Mehdi Ziyarat NIA, the project “Molecular and biochemical characterization of genes involved in the biosynthesis of saffron Iran” Mehr News Agency said that our country as the world’s largest producer of saffron,Said, according to the 1392 Agriculture, we have been able to produce about 300 tons of saffron a year.
He emphasized that a country with the potential of saffron in research on various aspects was weak, said:now we’ve done good stuff crops and vegetation activity is leading to increased production but never have entered the field of research.
According to Iran world in recent years known as the heart of Saffron but the problem is that our products using traditional methods and research in the field of non-farm activities have not Chennai.
Ziyarat Nia stating that Spain alongside Iran as the world’s saffron is produced, said: Although the country has a tons of saffron are produced annually, but from the perspective of molecular genetics to examine the saffron.
He stressed: more than three decades, researchers at the Institute, its activities in the field of molecular research Saffron , Saffron have started to finally be recognized as a reference.
He emphasized that in line with the economy raw retail resistance should be set aside and to think of processed products, said: now, nearly 10 years with new methods of genetic information into the category of saffron have to be able to get the saffron.
He pointed to the action plan to identify the genetic properties of saffron said: Now plan to investigate the molecular and biochemical characterization of genes involved in the biosynthesis crocin Iranian saffron crocus at hand, we will finally be recognized as a reference.
Ziyarat Nia stating that saffron has three known composition including a coloring agent (crocin), aroma (Safranal) and taste (picrocrocin), stated: crocin, the most important factor is the saffron medicinal properties including anti-tumor, anti-stress and soothing. The material is water-soluble and can be used in food and cosmetics, sanitary use.
Stating that still saffron, not high-priced industry, said:We are seeking to identify the genetic characteristics of saffron and saffron to be processed in this way can we entered the market.
According to him, the implementation of this project can survive the presence of molecular and biochemistry of genes called “gene in Iranian saffron gene bank” to patent.
Ziyarat Nia said the plan launched a year and a half and will continue for another year.
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