The effect of root-zone temperature on antioxidant activities in saffron corm

This research was conducted in a completely randomized design with three replications, to evaluate the effect of root-zone temperature on antioxidant activity in saffron corm in 2013. In this experiment, effect of two root-zone temperatures (23±1°C and 33±1°C) in growth chamber on the activity of antioxidant enzymes: peroxidase, polyphenol oxidase, superoxide dismutase, catalase and auxin oxidase in the apical of saffron corms during corm dormancy stage (July) and at beginning corm growing stage (October) were studied. The results showed that at both root-zone temperatures the activity of all enzymes were least in July. Moreover at the 33°C root-zone temperature no differences in enzyme activities were observed between the months of July to October. In addition measured soluble sugars in buds and corms of saffron showed the highest rate of glucose, mannose, and arabinose at a temperature of 23° C, respectively. Thus, treatment of 23° C as the best temperature for storage and maintenance of saffron corms was introduced.