Effect of Modified Atmosphere Packaging (MAP) and Storage Temperature on Colour, Flavour, and Aroma of Saffron

The effect of different Modified Atmosphere Packaging (MAP) and storage temperature was investigated on the chemical compounds of saffron under different combination of Co2 and N2 include 100% N2 (MAP1), 40% N2 + 60% Co2 (MAP2), and 60% N2 + 40% Co2 (MAP3) and different temperatures including 4°C, 25°C, and 35 °C for storing of samples for 12 weeks. Colour, flavour, and aroma of saffron were evaluated every three weeks. The results revealed colour and flavour of samples preserved under MAP1 were the most stable compared to MAP2 and MAP3 and 4 °C was the most efficient storage temperature.