WATCH: The Latest in Drying and Curing Research Presented at Cannabis Conference ‘22
Dr. Allison Justice shares studies conducted with Clemson University that address water activity (Aw), ethylene presence, and how different drying methods impact terpene composition.
Las Vegas Event Photography
November 1, 2022
Comparing water activity (Aw) to moisture content. Understanding the presence of ethylene in cannabis dry/cure rooms. The ways in which freezing (or non-freezing) methods impact terpene composition post-harvest.
Whether your cultivation operation is harvesting multiple times a year, or if this outdoor harvest season has you busier than ever—these drying and curing concepts could be important to the overall quality of your product.
In the research-backed session “Master the Art of Drying and Curing” at Cannabis Conference 2022 (produced by Cannabis Business Times) on Aug. 25 in Las Vegas, Dr. Allison Justice outlined recent studies conducted via Cannabis Research Coalition—a farmer-funded professional group including Justice’s hemp genetics company The Hemp Mine and Dr. Jim Faust’s Flowering Physiology Laboratory at Clemson University—which present findings and pose serious questions about these concepts.
Keep reading for key takeaways and a video link to Justice’s full recorded presentation.
Drying and Curing Desirables
Drying and curing is a way to “change or preserve” what you’re harvesting, Justice said, adding that “to figure out where we’re going, we have to understand, What are those quality metrics we want?”
First, she said it’s important to consider that aesthetics and fragrance of the buds are important at the point of purchase. In other words, the at-purchase or at-consumption visual, aromatic and physical set points for buds. Visual qualities may be frosty and green or purple in color (not moldy or brown). Aromatically, buds shouldn’t smell like freshly cut grass. Physically, they should be firm, dense, and crispy but not wet—all before considering the important cannabinoid and terpene content of specific varietals. Then, when smoked, it should feel smooth, not harsh, and have taste to it.
When it comes plants for more established ornamental flower markets, such as poinsettias and cut roses, there are long-established studies and practices outlining precisely how the plants should be preserved depending on their next step in the supply chain. But those parameters aren’t yet set for cannabis—a dried flower meant to be smoked, no less, she said.
Moisture and Water Activity (Aw)
The most important reason for drying cannabis is consumer safety, Justice said. “There’s a lot more to it, but in short, if you have a plant that’s covered in mold, or has things that are not human-healthy, you have a bad product,” she said, adding that step one is removing the right amount of water to preserve it.
“If you look at the food industry or food science, you’re not looking at water content because if you think about a raisin, it’s mushy still—there’s still some moisture in there, but it’s at a low enough percent where there cannot be microbial growth,” she said. “So a better way to measure—and this is what a lot of folks are going to in the cannabis industry—is water activity, instead of moisture content.”
Moisture content is simply the total amount of water in a fruit, flower, etc., whereas water activity (Aw) provides a measure of available water for microbes to grow.
Justice shared the below chart from Oregon State University (though it is no longer on their website, she said), which shows what happens within the plant as water activity and moisture content increase.
“Bacteria and yeast and fungus stops as the water activity gets lower, but as you continue, the enzymatic activity stops. So for a lack of better words: This plant is dying,” she said, before posing the hypothetical question, “Are these the processes we need to look at and understand where we can then really optimize what’s happening in post-harvest?”