Summary
This two-year pot trial evaluated how soil texture and chemical properties influence saffron (Crocus sativus L.) growth, yield and spice quality by testing seven soil treatments ranging from clay to sandy loam. Loam and sandy-loam soils (S3 and S4) with neutral to sub-alkaline pH, low salinity, moderate organic matter (5.46–8.67 g kg−1) and active lime (21.25–26.25 g kg−1) produced the highest flower numbers, stigma yields and daughter corm biomass. The findings indicate that soil assessment is essential for optimising saffron performance and identifying conditions that balance productivity with spice quality traits.
Regional applicability
Saffron cultivation is not established at commercial scale in the United Kingdom, limiting direct applicability to UK farming practice. However, the methodology and principles regarding soil texture optimisation and the interplay between soil chemistry and crop-quality traits may inform future attempts at saffron production in controlled environments or specific UK microclimates.
Key measures
Flower number (n m−2), stigma yield (g m−2), daughter corm production (kg m−2), horizontal corm diameter (cm), spice coloring power (A1%1cm 440 nm), bittering power (A1%1cm 257 nm), aromatic power (A1%1cm 330 nm), soil texture, pH, electrical conductivity, organic carbon, organic matter content, total and active lime content
Outcomes reported
The study measured flower number, stigma yield, daughter corm production, corm diameter, and spice quality traits (colouring, bittering and aromatic power) across seven soil texture treatments over two years. Soil physical and chemical properties were assessed for their influence on saffron growth, yield and quality.
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