I've used this pollen at least 6x, in out, in out, of the freezer
100% success rate in over 18mo
I'm not saying flour dosent work, but I have personally used both over the last 5+ years and rice is much more viable, long and short term period.
You said people were spreading false information. That was not the case. Flour is a well accepted method for storing pollen long term.
I didn't come here to argue with you but you basically called me a liar and then went on to actually spread false information about flour not working. It does which is why it's so widely used.
Yes I know links from the interweb. It's all a big plot to get people to store pollen with flour and ruin their pollen.
For a pollen carrier, heat about 2 or 3 teaspoons of flour in an oven to 180F for about 20 mins or in a small pot set on low heat, let it cool *thoroughly*, and mix with the pollen to dilute it. I use a ratio of about 1/4 tsp pollen to 3 tsp flour and have very successful pollination rates. Store in small containers like contact lens cases excluding as much air as possible and store in the fridge for long term storage. Remember, it only takes one male to fertilize one female ovule, and there are millions of pollen cells in a 1/4 tsp of pollen so be sure and dilute it.
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Uncle Bens pollination method
You have several choices for collecting and using pollen. Males will show as a football-like "ball" on a small, short petiole (stem) at the node sites. Once the pollen pods form, they will elongate via a stem, droop, and the flower bracts will open. After about one week after pollen pods first...
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Collecting pollen is a bit like milking a gnat, when you manually roll a pod and it falls it may be a million grains but its is barley visible to the eye it also tends to stick to the wax paper but the solution is to
mix in some dry flour. I used a ratio of about 5 to 1 and ended up with a yellow looking mix that resembled cake batter.
I allowed the flour to dry well and microwaving wouldn’t be bad idea to remove any moisture that might remain in the flour.
Diluting one part pollen with ten to one hundred parts flour is common.
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A common tactic to prevent moisture damage is mixing pollen with equal parts of flour,
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Moisture is a death sentence for pollen viability. Because of this, many breeders opt to mix flour into their pollen at a ratio of 4:1 (flour to pollen) when storing it long-term.
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Prepare the Flour
Measure the amount of pollen you have, a close estimate is fine. Measure 50 times the pollen volume in flour and put the flour in the skillet. Heat the flour over medium heat until browned. Set it aside to cool completely. In a high humidity area? Seal the flour in an airtight, glass container and set it aside as it cools. This will prevent the flour from re-absorbing moisture as it cools.
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