Processing of vanilla (Vanilla planifolia Andrews) beans - Influence of storing fresh beans, killing temperature and duration of killing on quality parameters

Abstract

Experiments were conducted at Myladumpara (Kerala) to study the effect of storing freshvanilla (Vanilla planifolia) beans before killing, killing temperature and duration of killingand further curing on quality parameters. The study indicated that storing of fresh beans fora maximum of 3 days after harvest and before killing is advisable and the vanillin content ofsuch beans was the highest (2.51%) when compared to longer duration of storage. Killing ofbeans in hot water maintained at 65°C for 3 min or at 63°C for 5 min was on par. Immediatewrapping of killed beans with woollen cloth and storing in sweating box was the idealmethod for obtaining optimum weight and vanillin content of beans. A higher percentage ofbeans (71 to 84) became ready for conditioning within 15 days of slow drying by this method.Interactions of killing temperature and exposing beans either directly or the next day as wellas killing temperature and duration of killing were significant.