Effects of curing method on quality of vanilla pod using a greenhouse effectdryer

The problem faced in Indonesian vanilla production and export is the high variation of vanilla quality. This is caused by some factors, including variations in the age of harvest, curing process and drying method. This study aimed to determine the effects of curing using a greenhouse effect (GHE) dryer on the quality of vanilla pods. The vanilla pod was harvested and subjected to the withering process by soaking in water at a temperature of 60-65°C for 2 mins. After that, the sweating process was carried out for 2 days at room temperature. Then, the samples were subjected to four curing treatments [drying with GHE dryer with no sweating process (P1), drying with GHE dryer combined with sweating in the first two days (P2), drying with GHE dryer combined with sweating in the first four days (P3) and drying with sun drying combined with sweating in the first two days (P4)]. Drying was continued for all treatments until the water content of the vanilla pod reached 34-35%. The changes in color, shape, weight loss, water and vanilla content of vanilla pod before and after the curing process were observed. The results showed that drying with a GHE dryer combined with sweating in the first four days (P3) significantly affects the vanillin content and aroma of cured vanilla pod. There was no effect of curing on the color of cured vanilla pods. The P3 treatment was the best curing method since the vanillin content was highest with acceptable color and aroma.