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Post by Marches on May 29, 2015 1:57:27 GMT -5
I'm thinking about trying to breed a strain of rhubarb with the low oxalic content of Sutton (think that's the low oxalic variety), the first year use of Glaskin and the spring and autumn cropping of Livingstone.
Quite a tall order. At the least I'd like to breed for very low oxalic content and hopefully get it into negligible amounts.
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Post by rowan on May 29, 2015 2:13:25 GMT -5
Some of my seedling plants get terribly attacked by insects and eaten back to the ground even as mature plants. I could be wrong, but I have been using that as a sign of low oxalic acid content.
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Post by toad on Jun 2, 2015 14:02:37 GMT -5
How do you measure the content of oxalic acid as a gardener?
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Post by Marches on Jun 3, 2015 9:14:40 GMT -5
Some of my seedling plants get terribly attacked by insects and eaten back to the ground even as mature plants. I could be wrong, but I have been using that as a sign of low oxalic acid content. Makes sense I guess, oxalic acid acting like a natural insecticide. Maybe breeding it out completely would be counter productive. |
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Post by Marches on Jun 3, 2015 9:16:39 GMT -5
How do you measure the content of oxalic acid as a gardener? I'm not sure really. Maybe make up a solution with an equal measurement of leaves from each variety, evaporate the liquid and I guess oxalic crystals would be left, weigh them on a precision scale? |
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Post by RpR on Jun 3, 2015 12:55:45 GMT -5
I'm thinking about trying to breed a strain of rhubarb with the low oxalic content of Sutton (think that's the low oxalic variety), the first year use of Glaskin and the spring and autumn cropping of Livingstone. Quite a tall order. At the least I'd like to breed for very low oxalic content and hopefully get it into negligible amounts. Why? It is the acid that give rhubarb it exciting flavor. I eat it raw, though some times I dip it in sugar. |
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Post by Marches on Jun 3, 2015 13:10:20 GMT -5
I'm thinking about trying to breed a strain of rhubarb with the low oxalic content of Sutton (think that's the low oxalic variety), the first year use of Glaskin and the spring and autumn cropping of Livingstone. Quite a tall order. At the least I'd like to breed for very low oxalic content and hopefully get it into negligible amounts. Why? It is the acid that give rhubarb it exciting flavor. I eat it raw, though some time I dip it in sugar. Less chance of poisoning |
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Post by jondear on Jun 3, 2015 13:30:36 GMT -5
Foods high in oxalic acid aren't good for people prone to kidney stones either. My lady friend limits her intake of most oxalic acid containing foods. Not to say she won't eat spinach, chard or strawberry-rhubarb jelly; but it isn't an everyday thing for her. I wasn't aware Sutton was lower in oxalic acid. I'll be looking for it.  |
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Post by RpR on Jun 10, 2015 10:53:22 GMT -5
Why? It is the acid that give rhubarb it exciting flavor. I eat it raw, though some time I dip it in sugar. Less chance of poisoning Unless you eat the leaves there is no chance of poisoning that I have ever heard of. As JohDear wrote, those with kidney stone should be careful but I never hear of poisoning. Oxalates go out with solid waste. The soil it is grown in will play a part in the oxalic acid content also. |
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Post by ilex on Jun 11, 2015 13:13:19 GMT -5
Raw test and spit?
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Post by RpR on Jun 11, 2015 16:29:19 GMT -5
Solid waste that flows down the Poop Shoot River.
I cut some up last night for biscuits and Rhubarb sauce, ate few chunks while cutting, hmmm hmmm good
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Post by toad on Jun 13, 2015 14:14:35 GMT -5
Malic acid is an other component in rhubarb, making breeding against oxalic acid difficult, unless there is a way to differentiate. Lacto-fermentation break down both considerably.
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Post by darrenabbey on Jun 16, 2015 1:17:29 GMT -5
Malic and Oxalic acid taste distinctly different, so it shouldn't be too hard to breed for one vs. the other.
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