Candidate Enzymes for Saffron Crocin Biosynthesis Are Localized in Multiple Cellular Compartments

Saffron is the dried stigmas of Crocus sativus and is the most expensive spice in the world. Its red color is due to crocins, which are apocarotenoid glycosides that accumulate in the vacuole to a level up to 10% of the stigma dry weight. Previously, we characterized the first dedicated enzyme in th... View More