The objective of this research was to determine the effects storage time on chemical, physical and microbial characteristics of saffron. Chemical characteristics of saffron (crocus sativus L.) were analyzed by spectrophotometry device. Chemical characteristics of saffron (Crocus sativus L.) were determined by spectrophotometric device Using 255, 325 and 440 nm wavelength for three components, picrocrocin, safranal and crocin which are responsible for flavor, aroma and color parameters respectively. Mean of bacterial total count, coliforms count, E. coli and mold & yeast were 7×104, 6.9×103, 2×103 and 8×103 colony forming units (cfu) per gram. Saffron samples were underwent microbial analysis, chemical characteristics and sensory evaluation at 30 days intervals. Moisture content decreased from 8.2 % to 7.4% during 60 days storage. The number of aerobic bacterial, coli form, E. coli and mold and yeast decreased with increase of storage time. There was significant difference in sensory quality and chemical characteristics in saffron during storage time.

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