I didn’t say no one cares. I said I’m the only one I’ve heard make the distinctions.
Chlorophyll has nothing to do with drying or curing. That’s my point. If you are aging it long enough to where it starts to change color, you are finally breaking down the chlorophyll, which isn’t good.
Aging is what these “long cure” people are doing. The bud is either cured or it’s not. After that it’s aging.
Respectfully, I very much disagree. Enough to say you are wrong. Where does the chlorophyll go that is in the plant at harvest?
To each their own though, I suppose. Water isn’t your only target during a dry. Also if it’s dried properly, shouldnt moisture already be pretty stable in the bud?
Drying and curing can be achieved during the same process. That’s what a Cannatrol unit does. Most of us just “rough in” the dry and then use a different process for the cure. Boveda packs, burping jars, Grove Bags, ect ect.
A cannatrol or any other good dry method will dry the bud slowly, allowing the chlorophyll to escape and make a smoother smoke. I guess we can agree that curing is essentially…a good dry. Though the cannatrol doesn’t “do” anything. It maintains a constant environment… I guess we are talking in circles though. Hope it helped tessellated 
I know this is kind unrelated to the ongoing converstion but as I am always in a hurry, I leave the plants for 2-3 days hanging and then I just shove it into a cardbox and place it over my lamp for 2 days, buds hard dry ready to jar, then I let the flasks burp every day for 1 week and once a week from then on, luckly I never had mould and the smoke is quite nice.
I guess the longer the drying process better flavour and probably healthyer trics or more preserved but as I smoke all my run in like 1 to 2 months, I really never had the opportunity to dry them slowly.
When the chlorophyll breaks down the smoke becomes very harsh. This is why we preserve herbs. It’s also why keep it in airtight, UV blocking containers.
We can agree to disagree, my friend. Light degrades cannabinoids. The clear and cloudy heads turn amber and that leads to a heavier less enjoyable high for some. And the yellow coloring on ‘aged’ cannabis. Chlorophyll makes smoke harsher on your throat. Chlorophyll is what’s left in the leaf matter when doing extractions like bubble hash. It’s also why you can’t just throw weed in a dehydrator and have the same quality as a more controlled dry. I’m not open to having my mind changed on this or debating further because I don’t feel confused on any part of this. You do you as I’ll do me. You can do your own research, I trust in that.
Please provide literally any source for this
Lol, okay. Continue believing bro science that you heard parroted on grow forums then.
You’re back so soon? Have you even smoked a yellow bud or brown leaf?
Hehe deflection happens. Anyway. Enjoy your day, man. Everything I’ve learned has been from experience and studies. Repeatable ones. Not forums. Enjoy your bovedas
Chlorophyll degradation is a process in plants where chlorophyll, the central pigment of photosynthesis, is broken down into end-products called phyllobilins. This process occurs during various stages of the plant life cycle, such as aging, ripening, leaf senescence, and fruit maturation. The degradation of chlorophyll is important for plant diversification and adaptation to land environments [1] [2]. It is a complex and coordinated pathway that involves multiple enzymes and reactions. The primary regulatory step in this pathway is the enzyme pheophorbide a oxygenase (PAO), which converts chlorophyll intermediates into non-fluorescent chlorophyll catabolites [3]. The regulation of chlorophyll degradation involves transcription factors, such as Arabidopsis thaliana activating factor 1 (ATAF1), which up-regulates PAO expression in response to environmental conditions and developmental transitions [4]. Understanding the biochemical and molecular aspects of chlorophyll degradation is important for preserving the quality and extending the shelf life of plant products [5] .
https://typeset.io/questions/what-is-chlorophyll-degradation-2ng9zkxmfx
Green colour losses in processed and minimally processed fruit and vegetable products are associated with decreases in the quality of such products. Chlorophyll, the pigment responsible for the characteristic green colour of several fruit and vegetables, can degrade to undesirable grey-brown compounds such as pheophorbide and pheophytin. This degradation is mediated by acid and the enzyme chlorophyllase. Pheophorbide can be further metabolized to colourless compounds in metabolically active tissue. This article summarizes the accepted mechanism of chlorophyll degradation in fruit and vegetables, and extends it to include the degradation of pheophorbides into colourless compounds. Strategies for the control of chlorophyll degradation in food products are also discussed.
This is also a good read:
Are you trying to explain degradation, chlorophyll or cannabis? Because it’s not clear. Really not trying to be a dick but you’re trying to tie the chlorophyll in allllll plants to the chlorophyll in a plant you combust to ingest. Smoking fresh cilantro vs dried cilantro will be different. Because of the chlorophyll.
Cannabis Chlorophyll Absorption: A Guide on Chlorophyll Remediation – Media Bros.
I put my herb in the microwave for maximum preservation.
Also nothing in your study claims smoking chlorophyll will not be harsh…
@Foreigner if you don’t have feet pics I don’t want it
I don’t put my feet in the microwave you’re disgusting.
Maybe you should…with love
Maybe just the left one
I could go for a lefty
Your buds are literally green. Or purple, but that’s another pigment related story.