The quality of dried saffron stigma is highly dependent on the processing and storage conditions. In this study, the effect of different storage conditions (different temperatures, 20, 30 and 40°C along with different water activity, 0.32±0.01, 052±0.01 and 0.75±0.01) of saffron stigma during storage time (12 weeks with two-week time intervals), in both light and dark, on coloring strength, aroma and bitterness has been investigated. The results showed that the coloring strength of stigma, decreased considerably as the temperature and water activity increased. Furthermore, after 12 weeks of storage, the color strength had a noticeable decrease and the bitterness also decreased whereas the aroma increased. The results also showed that storage conditions (temperature, water activity and storage time) had a significant effect on the above mentioned parameters (p<5%).

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