Researchers at the Institute of Food Science and Technology Research in molecular genetic characteristics of saffron to obtain it.
Doctor Seyed Mehdi visit the 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 Agricultural, we within a year we have been able to produce about 300 tons of saffron.
He emphasized that a country with the potential of saffron in research on various aspects was weak, said:Now we’ve done good stuff that crops and vegetation activities Leads to increased production but have never been introduced in the field of research.
According to him, Iran saffron the world in recent years known as the heart of the problem is that our products in the traditional way and Apart from the crops have not had much activity in the field of research.
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 crocins biosynthesis of Iranian saffron crocus at hand, we will finally be recognized as a reference.
Ziyarat Nia stating that saffron has three known composition containing a coloring agent (crocin), aroma (Safranal) and taste (picrocrocin), said: crocins, saffron is the most important factor medicinal properties including anti-cancer compounds, 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 industry with high prices, he said, 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.
Visit the NIA said the plan launched a year and a half and will continue for another year.
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