Abstract
Saffron is traditionally cultivated in soil as a semi-perennial crop, although the feasibility of crop production is today constrained in Europe due to both agronomic and socioeconomic factors. Accordingly, interest has been increasing concerning its possible cultivation within protected environments through adoption of soilless cultivation technologies. The aim of the present study was to optimize nutrient solution features in the soilless cultivation of saffron corms. The trial was conducted in a greenhouse at Almeria University. Saffron was grown in 15-L pots filled with perlite. Three fertigation treatments were used, obtained by a linear increase of all nutrients of one standard in order to reach an electrical conductivity (EC) of 2.0 (control, EC2.0), 2.5 (EC2.5) and 3.0 (EC3.0) dS·m−1. Measurements included determinations of shoot length, corm yield, as well as nutrient uptake from the nutrient solution and concentrations within plant tissues. The nutrient solution with the highest EC (EC3.0) allowed obtaining three to five times more corms above 25-mm diameter. The increasing EC had a significant effect on the increase of macronutrient uptake, except for NO3− and NH4+ and resulted in a general increase of nutrient concentrations in tissues, such as corms and roots. Both macronutrient uptake and accumulation in plant tissues were highest under EC3.0. Nutrient uptake was significantly correlated with production of larger corms due to higher horizontal diameter.
Highlights
Saffron (Crocus sativus L.) is an autumn flowering plant from the Iridaceae family, traditionally cultivated in soil as a semi-perennial crop and renowned worldwide for its red stigmas, which represent the most precious spice in the world [1]
When saffron plants were irrigated with EC2.5, the number of corms increased by 14%
Concerning small and medium size corms (Ø 20–25 and
Summary
Saffron (Crocus sativus L.) is an autumn flowering plant from the Iridaceae family, traditionally cultivated in soil as a semi-perennial crop and renowned worldwide for its red stigmas, which represent the most precious spice in the world [1]. It has been cultivated in the Mediterranean area and Near. Agronomy 2020, 10, 1311 like Spain, Italy or Greece, are facing a decrease in saffron production [1,10], despite the fact that the Mediterranean region is known worldwide as a high-quality saffron producer [11] This reduction has been highly relevant in Spain, a country that formerly contributed significantly to the global saffron market [12]. The seasonal climatic variability and severity of drought due to climate change in recent times have resulted in both fluctuating production and limited saffron yield [14]
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