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Are vanilla bean seeds viable?
From grocery store vanilla beans? (for practicing orchid embryo culture)
-Bob |
#2
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Are vanilla bean seeds viable?
On Mar 30, 4:49*pm, zxcvbob wrote:
*From grocery store vanilla beans? (for practicing orchid embryo culture) -Bob Now that's an interesting question.... I'd assume since the pod is sorta dried the seeds aren't viable anymore, but hey, you don't know until you try. Orchids are tough plants. I'd also wonder if teh manufacturer might treat the pod chemically to prevent fungus or other rotting and prolong shelf-life. But really I have no idea. K Barrett |
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#4
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Are vanilla bean seeds viable?
On Mon, 4 Apr 2011 15:46:15 +0000, echinosum
wrote: zxcvbob;916534 Wrote: From grocery store vanilla beans? (for practicing orchid embryo culture) According to the Wiki article on vanilla 'Vanilla - Wikipedia, the free encyclopedia' (http://en.wikipedia.org/wiki/Vanilla) the pods are "killed" by heat treatment as the first stage of processing after harvesting. Even if the seeds are obtained from pre-treated pods they are very difficult to pollinate. Vanilla pods can be smoked! Has anyone tried it? Steve |
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Are vanilla bean seeds viable?
On Thu, 31 Mar 2011 13:39:45 -0700 (PDT), K Barrett
wrote in : I'd assume since the pod is sorta dried the seeds aren't viable anymore, but hey, you don't know until you try. Orchids are tough plants. I'd also wonder if teh manufacturer might treat the pod chemically to prevent fungus or other rotting and prolong shelf-life. But really I have no idea. K Barrett As I recall, fermentation of the capsule is part of the preparation of commercial vanilla. If so, I would expect the embryos to be non-viable, and in any event, it would be next to impossible to disinfect them. http://www.perfumerflavorist.com/fla...c/3429981.html The flavor industry, in particular, is especially interested in understanding the formation of the typical vanilla flavor complex from the tasteless precursors present in the green bean, and much effort has gone into the analysis of the volatile components of the cured brown vanilla bean. Of specific interest to us was the elucidation of the fate of the vanillin during the traditional curing process, once it has been liberated via endogenous enzymatic hydrolysis of the corresponding glycoside, glucovanillin. It is known that physical losses occur during a number of the steps that are inherent to the traditional fermentation and drying process, and chemical losses occur via oxidative conversion into structurally related materials during the monthlong curing process.2 Other chemical losses are due to its participation in the Maillard reaction, a process that gives the cured beans their typical dark brown color. http://www.indianetzone.com/1/vanilla.htm |
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