The effect of killing conditions on the structural changes in vanilla (Vanilla planifolia, Andrews) pods during the curing process

The effect of seven methods of killing vanilla ( Vanilla planifolia , Andrews) pods on disassembly of the cell wall was studied. The following methods of plant killing were considered in this study: pod immersions in hot water under three conditions (65 °C for 3 min, 70 °C for 2 min, 80 °C for 10 s each of three times in 30 s intervals), pod immersions in 1% NaOH at 22 °C or 65 °C for 3 min, pod immersions in 95% ethanol at 22 °C for 60 min, and freezing at −10 °C for 24 h. Two procedures of vanilla pod killing, pod freezing at −10 °C for 24 h or pod immersions in hot water at 80 °C for 10 s each of three times in 30 s intervals, provoked the deepest and fastest disassembly of the cell wall structure and the successive cell content blending of the vanilla pod during the 8 days after curing.