Crocin, picrocrocin, and safranal as the major secondary metabolites are important for the high quality of spice saffron. Crocin and picrocrocin were detected in stigma-like structures proliferated in vitro. Safranal appeared after heat treatment. The contents and relative ratio of these substances in the stigma-like structures were similar to those in intact young stigmas, indicating that these stigma-like structures showed not only morphological but also biochemical similarity to the intact stigmas.

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