The breakdown of chloriphyl

Can we get some discussion about the process in which the chloryphil breaks down and how to bring the good tastes and aromas out ?

How much moisture does it take? how can we measure the moisture lvl ?



Im curious as to the scientific process that happens in curing. If any one knows some links or info ?

The microbes that break down chlorophyll are most active at a relative humidity of roughly 60-65%. You can measure the moisture level by using an airtight container and a hygrometer. If you put a bud in a sealed jar, let the humidity inside the jar normalize for a bit, and check the humidity of the jar you can get a pretty good idea of moisture level of the bud you just put into it.

In terms of links, here is one that goes over the basics pretty well, but it is from 2004 so some stuff in it is a little bit outdated, but in general it's pretty solid info that explains a bit of the science. http://hotcoffee.org/Growinfo/growfaq/1680.htm
Another shorter less in depth one: http://medicalmarijuana.com/kyle-kushman/curing-marijuana
Annnnnnnd one more (And in some ways my favorite): http://www.lycaeum.org/~sky/data/grow/c21.html

I think what is considered taste good is truely a mater of personal opinion

That being said their are lots of different cureing methods , that will change with different climates and different starting material's

the above poster is albosoultly right about microbes, but different conditions affect different microbes that can affect the final product , Also the cure is not 100 percent from microbes but other forces such as simple ageing

chlorophyll breaks down with oxygen.

When leaves degreen in the process of plant senescence, chlorophyll is converted to a group of colourless tetrapyrroles known as nonfluorescent chlorophyll catabolites (NCC's) with the general structure:
http://en.wikipedia.org/wiki/Chlorophyll