Effect of Salicylic Acid and Pre-Cold Treatment on Flower Induction in Saffron

Abstract

Saffron is an important flowering plant, generally known as a golden condiment. The present study was performed to find the influence of different levels of SA and pre-cold treatment in the dormancy period of saffron and their effects on content enzyme activity. The results indicated that the SA2%, SA1%, and, pre-cold treatments took the shortest day to flowering. PAL enzyme activity was highest in pre-cold treatment. The higher total amount of protein was measured in the control, SA1% and SA2%. The highest amount of starch content and total soluble sugar was detected in pre-cold, SA2%, and control, respectively. No significant differences between treatments were present for CAT, PPO, GPX, and APX enzymes activity. There was a negative significant correlation between flowering time and some studied traits, i.e., starch and PAL activity. Applying SA and pre-cold treatment can induce saffron flowering and effect on pal enzyme activity and corm total protein, sugar, and starch content accordingly.