Train

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Published online 2020 Jun 26. doi: 10.1104/pp.20.00593

Terpene Synthases and Terpene Variation in Cannabis sativa​

Rhododendron dauricum - Wikipedia

en.wikipedia.org

Cannabichromene - Wikipedia

en.wikipedia.org

Cannabis flower essential oil - Wikipedia

en.wikipedia.org

https://en.wikipedia.org/wiki/Muscone
MUSK DEER SKULL
The musk deer belongs to the family Moschidae and lives in Tibet,[8] India, Nepal, Pakistan, Afghanistan, China, Siberia, Mongolia, Manchuria, Korea and North Vietnam. The musk pod, a preputial gland in a pouch, or sac, under the skin of the abdomen of the male musk deer, is normally obtained by killing the male deer through traps laid in the wild. Upon drying, the reddish-brown paste inside the musk pod turns into a black granular material called "musk grain", which is then tinctured with alcohol. The aroma of the tincture gives a pleasant odor only after it is considerably diluted.

No other natural substance has such a complex aroma associated with so many contradictory descriptions; however, it is usually described abstractly as animalistic, earthy and woody[5] or something akin to the odor of baby's skin.[9]

Musk has been a key constituent in many perfumes since its discovery, being held to give a perfume long-lasting power as a fixative. Today, the trade quantity of the natural musk is controlled by the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES), but illegal poaching and trading continues.[9]

• 
  Moschus moschiferus, Siberian musk deer
• 
  "Musk-cat", woodcut from Hortus Sanitatis, 1491

Civet - Wikipedia

en.wikipedia.org

The African civet, Civettictis civetta,[1] has historically been the main species from which a musky scent used in perfumery, also referred to as "civet", was obtained.

TERPINOLENE CAT PISS / AMMONIA

Carrion flower - Wikipedia

en.wikipedia.org

A. titanum is native solely to western Sumatra

How the volatile organic compounds emitted by corpse plant change through flowering. S
ci Rep 13, 372 (2023).

How the volatile organic compounds emitted by corpse plant change through flowering - Scientific Reports

The corpse plant (Amorphophallus titanum) is so named because it produces a pungent, foul odor when flowering. Little is known about how the emitted volatiles change throughout the two-day flowering period. In this study, the comprehensive monitoring of the presence and change in volatile...

doi.org

Kang, L., Kaur, J., Winkeler, K. et al.
Download citation

• Received17 July 2022
• Accepted26 December 2022
• Published07 January 2023
• DOIhttps://doi.org/10.1038/s41598-022-27108-8

Though produced simultaneously, the individual volatile molecules emitted during female flowering include: dimethyl disulfide (garlic-like odor8),
dimethyl trisulfide (foul odor9),
methyl thioacetate (sulfurous odor10),
and isovaleric acid (cheesy, sweaty odor10,11).

^^^LINKED FOR CONVENIENCE^^^

The diffusion of volatile molecules from the flowers is enhanced by thermogenesis. The spadix thermogenesis period starts after the opening of the spathe on the first day, reaching 36 °C, in pulses, synchronizing with the waves of the carrion-like odor12. The thermogenesis of male flowers begins on the second day when pollens are being released, where the temperature of the florets can also reach up to 36 °C13. The flowering A. titanum draws insects that are typically attracted to carrion, including dung beetles and flesh flies9.

https://en.wikipedia.org/wiki/Dracunculus_vulgaris#Cultivation
Common names include the
common dracunculus, dragon lily, dragon arum, black arum and vampire lily.
In Greece, part of its native range, the plant is called drakondia, the long spadix being viewed as a small dragon hiding in the spathe.[2]
This herbaceous perennial is endemic to the Balkans, extending as far as Greece, Crete, and the Aegean Islands, and also to the south-western parts of Anatolia

Eastern skunk cabbage
(Symplocarpus foetidus) is also known as polecat weed, skunk weed, and swamp cabbage.

"Smell", from Allegory of the Senses by Jan Brueghel the Elder, Museo del Prado

 

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Helleborus foetidus - Wikipedia

en.wikipedia.org

Yeasts colonise the nectaries of stinking hellebore and their presence has been found to raise the temperature of the flower, which may aid in attracting pollinators to the flower by increasing the evaporation of volatile organic compounds. It was the first species in which this effect was discovered.[2][3]

Valerian (herb) - Wikipedia

en.wikipedia.org

Valerian root is a cat attractant, containing attractant semiochemicals in a way similar to catnip, which can lead to a behaviour modification effect in cats.[27]

Phytochemicals​

Known compounds detected in valerian include:[1]

• Alkaloids: actinidine,[10] chatinine,[10][note 1] shyanthine,[10] valerianine,[10] and valerine[10]
• Isovaleramide may be created in the extraction process.[note 2]
• Gamma-aminobutyric acid (GABA)[2]
• Valeric acid[12]
• Isovaleric acid[note 3]
• Iridoids, including valepotriates: isovaltrate and valtrate[10]
• Sesquiterpenes (contained in the volatile oil): valerenic acid,[14] hydroxyvalerenic acid and acetoxyvalerenic acid[15]
• Flavanones: hesperidin,[16] 6-methylapigenin,[16] and linarin[17]

Catnip contains the feline attractant nepetalactone. N. cataria (and some other species within the genus Nepeta) are known for their behavioral effects on the cat family, not only on domestic cats, but also other species.[25] Several tests showed that leopards, cougars, servals, and lynxes often reacted strongly to catnip in a manner similar to domestic cats. Lions and tigers may react strongly as well, but they do not react consistently in the same fashion.[26][27][28][29]

Actinidine - Wikipedia

en.wikipedia.org

acrid or “skunky” aroma, with the presence of guaiol, γ-eudesmol, and β-eudesmol

• Chocolope »»» O.G. Chocolate Thai x Cannalope Haze

Guaiol or champacol is an organic compound, a sesquiterpenoid alcohol found in several plants, especially in the oil of guaiacum and cypress pine.

Proposed routes of sesquiterpene formation by CsTPS and correlation with CsTPS sequence relatedness. A, Schematic of carbocation intermediates and sesquiterpene classes (according to Degenhardt et al. [2009]) for sesquiterpenes identified in Cannabis floral trichomes. B, Intermediates and major and minor products of CsTPSs described in this article. Intermediates include all major proposed cationic intermediates, and “major product” is the class of the most abundant sesquiterpene product of each enzyme. 1, (E,E)-farnesyl diphosphate; 2, (E,E)-farnesyl cation; 3, farnesane skeleton; 4, nerolidyl cation; 5, bisabolyl cation; 6, (E,E)-germacranedienyl cation; 7, (E,E)-humulyl cation; 8, (Z,E)-germacranedienyl cation; 9, (Z,E)-humulyl cation; 10, bisabolane skeleton; 11, elemane skeleton; 12: eudesmane skeleton; 13, humulane skeleton; 14, cadinane skeleton; 15, germacrane skeleton; 16, guaiane skeleton; 17, aromadendrane skeleton; 18, himachalane skeleton.

 

[acespicoli]

Silk Road - Wikipedia

en.wikipedia.org

In 1929, Vavilov travelled to Xinjiang, China, then the global epicenter of cannabis resin production.

 

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Dimethyl disulfide (DMDS) is an organic chemical compound with the molecular formula CH3SSCH3. It is a flammable liquid with an unpleasant, garlic-like odor. The compound is colorless although impure samples often appear yellowish

Dimethyl trisulfide has been found in volatiles emitted from cooked onion, leek and other Allium species, from broccoli and cabbage, as well as from Limburger cheese,[5] and is involved in the unpalatable aroma of aged beer and stale Japanese sake.[6] It is a product of bacterial decomposition, including the early stages of human decomposition,[7] and is a major attractant for blowflies looking for hosts. Dimethyl trisulfide along with dimethyl sulfide and dimethyl disulfide have been confirmed as volatile compounds given off by the fly-attracting plant known as dead-horse arum (Helicodiceros muscivorus). These flies are attracted to the odor of fetid meat and help pollinate this plant.[8] DMTS contributes to the foul odor given off by the fungus Phallus impudicus, also known as the common stinkhorn. DMTS causes the characteristic malodorous smell of a fungating lesion, e.g., from cancer wounds,[4] and contributes to the odor of human feces.[9]

DMTS can be synthesized by the reaction of methanethiol with hydrogen sulfide (in the presence of copper (II))[10] and with sulfur dichloride,[11] among other methods:[3]

2 CH3SH + SCl2 → CH3SSSCH3 + 2 HCl

S-Methyl thioacetate is a natural product found in many plant species. In its pure form it has an unpleasant sulfurous smell, but when highly diluted and along with other simple alkyl thioacetates and related compounds, it is an important component of the smell and flavour profile of some foods, especially Camembert cheese

3-Methylbutanoic acid, also known as β-methylbutyric acid or more commonly isovaleric acid, is a branched-chain alkyl carboxylic acid with the chemical formula (CH3)2CHCH2CO2H. It is classified as a short-chain fatty acid. Like other low-molecular-weight carboxylic acids, it has an unpleasant odor. The compound occurs naturally and can be found in many foods, such as cheese, soy milk, and apple juice.

History​

3-Methylbutanoic acid is a minor constituent of the perennial flowering plant valerian (Valeriana officinalis), from which it got its trivial name isovaleric acid: an isomer of valeric acid which shares its unpleasant odor.[2] The dried root of this plant has been used medicinally since antiquity.[3][4] Their chemical identity was first investigated in the 19th century by oxidation of the components of fusel alcohol, which includes the five-carbon amyl alcohols.[5]

 

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As Sam said before The Flying Dutchman and Seedsman both "had" his stock and were the best places to look for seed. This is a picture of the old Pure from tfd ... line detailed in the Plant Breeding article by RCC ?

.... Haze line breeding ...
tbc
Manipulation of thiol contents in plants
R Höfgen et al. Amino Acids. 2001.
Amino Acids

. 2001;20(3):291-9.
doi: 10.1007/s007260170045.
Authors
R Höfgen 1 , O Kreft, L Willmitzer, H Hesse
Affiliation

1
Max-Planck-Institut für Molekulare Pflanzenphysiologie, Golm, Federal Republic of Germany. [email protected]

PMID: 11354605
DOI: 10.1007/s007260170045

Manipulation of thiol contents in plants - PubMed

As sulfur constitutes one of the macronutrients necessary for the plant life cycle, sulfur uptake and assimilation in higher plants is one of the crucial factors determining plant growth and vigour, crop yield and even resistance to pests and stresses. Inorganic sulfate is mostly taken up as...

pubmed.ncbi.nlm.nih.gov

Plants that produce terpinene​

edit

• Cuminum cyminum[4][5][6]
• Melaleuca alternifolia
• Cannabis [7]
• Origanum syriacum
• Coriandrum sativum[8]

 

[Calle Minogue]

M39 in Center



M39 Outdoor





I love them

 

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M39 in Center

View attachment 19043505

M39 Outdoor

View attachment 19043506
View attachment 19043508


I love them

They are filling in nice

 

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Residual brewer’s Saccharomyces cerevisiae yeasts as biofertilizers in horticultural seedlings: towards a sustainable industry and agriculture​

Front. Ind. Microbiol., 10 March 2024
Sec. Agriculture
Volume 2 - 2024 | https://doi.org/10.3389/finmi.2024.1360263
This article is part of the Research TopicMicrobial-based Inoculants for Agriculture: Production and Improvement of Commercial FormulationsView all 3 articles

Prenylthiol - Wikipedia

en.wikipedia.org

Strain: Cheese
Breeder: Clone Only Strains
Location: Indoor; below 200 Watt
Photo made at: Flowering; Day No.45
Upload date: 24.01.2023
Picture from: Gargamel25

Volume 3​

J.-L. Le Quéré, S. Buchin, in Encyclopedia of Dairy Sciences (Third Edition), 2022

Aroma​

The numerous compounds involved in cheese aroma are derived mainly from three major metabolic pathways occurring during cheese ripening: (1) catabolism of lactose, lactate, and citrate, (2) lipid catabolism (Fig. 3), and (3) protein catabolism (Fig. 4). The agents of these metabolisms are the endogenous enzymes of milk, clotting enzymes, and enzymes from the microorganisms used in cheese manufacture and ripening. The molecules derived from these metabolic processes are principally fatty acids, ketones, alcohols, lactones, esters, aldehydes, sulfur compounds, amines, and pyrazines. This array of compounds, as a result of their presence or absence, concentration, and proportions, are often characteristic of particular cheese types (McSweeney and Sousa, 2000; Yvon and Rijnen, 2001; Curioni and Bosset, 2002; Collins et al., 2003; Fox et al., 2004).

Sign in to download full-size image
Fig. 3. Formation of flavor compounds from lipids.
Reproduced with permission from Molimard, P., Spinnler, H.E., 1996. Review: compounds involved in the flavor of surface mold-ripened cheeses: origins and properties. J. Dairy Sci. 79, 169–184.

Sign in to download full-size image
Fig. 4. Microbiological catabolism of amino acids during cheese ripening.
Reproduced with permission from Molimard, P., Spinnler, H.E., 1996. Review: compounds involved in the flavor of surface mold-ripened cheeses: origins and properties. J. Dairy Sci. 79, 169–184.

What do we know about the clone-only Cheese?​

Cheese originated in 1988-89 as one unique female phenotype out of packet of Sensi Seeds Skunk No. 1 grown somewhere in the Chiltern Hills. This one plant produced impressively large buds and had a very distinctive cheesy odour. It was quickly cloned and named Cheese.

Around 1995 a Cheese clone was passed on to Exodus, an alternative community living in Haz Hall on the edges of Luton. Exodus organised free parties, championed the legalisation of cannabis, grew cannabis themselves and protected each other from the law. They also started CANABIS (Campaign Against Narcotic Abuse Because of Ignorance in Society). Because of all the people that passed through the Exodus community many clones were handed out to visitors and the strain continued to grow in notoriety.

Sulfur​

SCIENCE BYTE
Famously presents itself in cheddar, where does the sulfur smell come from?

“Sulfur”, “struck match”, and “boiled egg” are common descriptors used with some cheeses, especially some cheddars. These terms are all trying to capture the sulfury aroma/flavor that makes Vermont cheddar famous. While aged cheddar is the most prominent example, sulfur is important to the overall aroma profile of many different cheeses.

There are many volatile sulfur-containing compounds that make up “sulfur” aroma. A few example include: methanethiol, dimethyl disulfide, dimethyl trisulfide, and hydrogen sulfide. These compounds can all be found in sulfury cheese. Aside from cheddar, the aroma of many surface ripened cheeses are due, in-part, to sulfur compounds. Sometimes the aroma presents itself as "broccoli" or "cauliflower" notes.

Methanethiol, one of the sulfur compounds responsible for cheese sulfur aroma
The origins of these sulfur compounds are sulfur-containing amino acids. As we’ve discussed before, amino acids are what proteins are made of. Therefore, one could say sulfur aroma gets its start due to protein-breakdown. Microbes, like starter culture, can munch on the sulfur amino acids and produce the smelly sulfur compounds. Sulfur-containing amino acids include methionine and cysteine.

Sulfur-containing amino acids, methionine (left) and cysteine (right)​

DISCLAIMER

While we often talk about flavors and aromas being caused by certain compounds, it’s important to remember that the unique taste and aroma of cheese is caused by a whole menagerie of chemicals. Cheese flavor is definitely a case of the whole being greater than the sum of its parts.

Sulfur - Cheese Science Toolkit

www.cheesescience.org

must use live milk not the pasteurized stuff

https://www.tractorsupply.com/a/livestock-probiotics

The effect of milk-based foliar sprays​

on yield components of field pumpkins with powdery mildew​

/doi.org/10.1016/j.cropro.2006.06.003

https://www.sciencedirect.com/science/article/abs/pii/S0261219406001700

 

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Version 1. F1000Res. 2016; 5: 2471.
Published online 2016 Oct 7. doi: 10.12688/f1000research.9662.1
PMCID: PMC5089129
PMID: 27853518

Metagenomic analysis of medicinal Cannabis samples; pathogenic bacteria, toxigenic fungi, and beneficial microbes grow in culture-based yeast and mold tests​

Phytocannabinoids: Origins and Biosynthesis​

https://doi.org/10.1016/j.tplants.2020.05.005

Low-molecular-weight thiols in plants: Functional and analytical implications​

https://doi.org/10.1016/j.abb.2014.07.018

 

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VSC3 https://en.wikipedia.org/wiki/Prenylthiol
Prenylthiol or 3-methyl-2-butene-1-thiol is a chemical compound. It is one of a group of chemicals that give cannabis its characteristic "skunk-like" aroma. It is also present in lightstruck or "skunky" beer.[2][3]

Skatole - Wikipedia

en.wikipedia.org

Skatole or 3-methylindole is an organic compound belonging to the indole family. It occurs naturally in the feces of mammals and birds and is the primary contributor to fecal odor. In low concentrations, it has a flowery smell and is found in several flowers and essential oils, including those of orange blossoms, jasmine, and Ziziphus mauritiana. It has also been identified in certain cannabis varieties.[1]

It is used as a fragrance and fixative in many perfumes and as an aroma compound. Its name derives from the Greek root skato-, meaning feces. Skatole was discovered in 1877 by the German physician Ludwig Brieger (1849–1919).[2][3][4]

Indole - Wikipedia

en.wikipedia.org

Indole is a solid at room temperature. It occurs naturally in human feces and has an intense fecal odor. At very low concentrations, however, it has a flowery smell,[3] and is a constituent of many perfumes. It also occurs in coal tar. It has been identified in cannabis.[4] It is the main volatile compound in stinky tofu.[5]

 

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Front Plant Sci. 2014; 5: 723.
Published online 2014 Dec 16. doi: 10.3389/fpls.2014.00723

The role of bacteria and mycorrhiza in plant sulfur supply​

The ability to mobilize sulfate-esters has been observed in a range of bacteria including Pseudomonas, Klebsiella, Salmonella, Enterobacter, Serratia, and Comamonas (Hummerjohann et al., 2000).

In conclusion, as a result of the limited nature of plant available S in soil it is increasingly necessary to understand the pathways and interactions required to mobilize the sulfate-esters and sulfonates that dominate the soil S pool. Saprotrophic fungi can depolymerize large humic material releasing sulfate-esters to bacteria and fungi, and sulfonates to specialist bacteria in possession of a monooxygenase enzyme complex. Desulfurizing microbial populations have been shown to be enriched in the rhizosphere and hyphosphere, however, released SO2−4SO42− is quickly assimilated leaving an S depleted zone in the rhizosphere. AM fungi can extend past this zone, and indeed, are stimulated by organo-S mobilizing bacterial metabolites to expand their hyphal networks, increasing the area of soil and volume of S available to the plant. Additionally, inoculation with AM fungi has been shown to increase both percentage root colonization and the magnitude of the sulfonate mobilizing bacterial community. Inoculation practices, therefore, have huge potential to sustainably increase crop yield in areas where S is becoming a limiting factor to growth.

4th to NPK... with proper S your buds turn white...

 

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One thing we talk about is the morphology of the old sk seed
From one seed company thats putting it out there...

• Critical Plus
• Cheese
• Blue Widow
• Blue Hash
• Sweet Deep Grapefruit
• Blue Fruit

A few that look the part, which makes sense looking at the genetic make up

 

[acespicoli]

(SK Male Clone x Cheese Clone) x Cheese Clone Orange Hairs
There is speculation that the Cheese Clone was a skunk hybrid if you have info on this post please

UK Cheese

Collin Palmer

Aug 13, 2023

RSP 12896

Cheese

CoffeShop 137

Oct 30, 2016

RSP 10460

Cheese

Medicinal Genomics

Oct 30, 2016

RSP 10459

UK Cheese (Exodus Cut)

Variants (THCAS, CBDAS, and CBCAS)​

GENE	HGVS.C	HGVS.P	ANNOTATION	ANNOTATION IMPACT	CONTIG	CONTIG POS	REF/ALT	VAR FREQ
THCAS	c.998C>G	p.Pro333Arg	missense variant	moderate	contig741	4416830 IGV: Start, Jump	G/C	NGS: 0.182 C90: 0.000
THCAS	c.749C>A	p.Ala250Asp	missense variant	moderate	contig741	4417079 IGV: Start, Jump	G/T	NGS: 0.127 C90: 0.632

 

[acespicoli]

Essential oil of Cannabis sativa L. strains.pdf

drive.google.com

https://www.druglibrary.net/olsen/HEMP/IHA/jiha4208.html

Hendriks et al. (1975),
Turner et al. (1980) and
Ross and ElSohly (1996).
Because of its low volatility and water insolubility (Malingré et al. 1975),

References
Fournier G., M. R. Paris., M. C. Fourniat and A. M. Quero, 1978. Activité bactériostatique d’huiles essentielles de Cannabis sativa L.. [Bacteriostatic
activity of Cannabis sativa L. essential oil.] Annales pharmaceu-tiques françaises 36 (11-12): 603-606.
Hendriks H., T. M. Malingré, S. Battermann and R. Bos, 1975. Mono- and sesqui-terpene hydrocarbons of the essential oil of Cannabis sativa.
Phytochemistry 14: 814-815.
Krebs H., 1996. Personal communication, Swiss Federal Research Station for Agroecology and Agriculture.
Lehmann T., 1995. Chemische Profilierung von Cannabis sativa L. [Chemical profile of Cannabis sativa L.] Doctoral Thesis, Pharmazeutisches
Institut Universität Bern.
Malingré T., H. Herndriks, S. Battermann, R. Bos and J. Visser, 1975. The essential oil of Cannabis sativa. Planta medica 28: 56-61.
McPartland J. M., 1997. Personal communication.
Ross S. A and M. ElSohly, 1996. The volatile oil composition of fresh and air-dried buds of Cannabis sativa. Journal of Natural Products 59: 49-51.
Stahl E. and R. Kunde, 1973. Die Leitsubstanzen der Haschisch-Suchhunde. [Leading substances for hashish narcotic dogs.] Kriminalistik 9: 385-388.
Turner C. E., M. A. Elsohly and E. G. Boeren, 1980. Constituents of Cannabis sativa L. XVII. A review of the natural constituents. Journal of
Natural Products 43 (2): 169-234.

 

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Skanky throwing single and tri leafs... some stems go almost black so purple red
Might have to dust off the carbon filters for this one, even in veg pretty rank

 

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Romulan a.k.a Port Albany Pine Bud S1s & BX line anyone tried these ?

 

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Sterling Green

Sterling Skunk flashback… I’m still sad the homie Xochi had to RIP…Hopefully Bodhi and I can continue the legacy. What’s up @plantmoreseeds We got this? #sterlingskunk #sterlinggreen

Xōchipilli - Wikipedia

en.wikipedia.org

I know this is emotional for the community…. Its a leap of faith… I spent along time sitting with this and I had to suspend my judgement to see deeper into this new experience. you have to see the forest through the trees on this one.. im going out on a limb and putting my integrity on the line with this move but I think its an amazing opportunity to bring some education and diversity to the urban canna sphere before its too late… nothings really changing except I have a massive platform to work from to create some new pathways for cannabis genetics.... im still following my heart and creativity, still making seeds, preserving lines, inspiring others to do the same…. This will not effect any of my seed companies.. I work for the plant, and the plant works for the planet… and If spirit puts me in a position to help create a huge surge of diversity and disrupt the bottlenecked strain game im going to at least do my best to see what change I can create… Who do you want at the wheel?



nine pairs

Cannabis is mostly dioecious, with a diploid genome (2n = 20) containing nine pairs of autosomes and one pair of sex chromosomes (female plants (XX) and male plants (XY)).May 2, 2020

A high-quality reference genome of wild Cannabis sativa​

​

​

 

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Trinity
Genetics: ‘76 Afghan x Master Kush (Hindu Kush x Skunk #1)

This short, thick marijuana plant produces well in small spaces forming single cola making it a good choice for sea of green and vertical grow systems. Thanks to its big fan leaves, the canopy closes quickly and is recommended to be kept short, with plenty of room underneath for air to move. This helps the plant to focus its energy on development of the terminal colas. The flavour is the earthy and sweet, with hashy overtones on the exhale. A clear-headed, cheerful high develops into a mellow contentment. A great all-around weed, with the flavour and effect that will leave the permanent smile on your face.

Genetics: ‘76 Afghan x Master Kush (Hindu Kush x Skunk #1)
Type: 90% Indica / 10% Sativa
Yield: Medium - High
Harvest: 8 - 9wks / beginning Oct
Stature: Short

 

[Doctor Doob]

grab a seat and see where this ride takes us ?

Most common remark I hear is where is the smell of the skunk funk?

Sweet sk#1 to rks everything in between all inquiries statements welcome please feel free to join in
Luckily @Sam_Skunkman is with us on ic and may be able to answer questions pertaining to preservation etc


View attachment 18754222



View attachment 18754221

Frank Meyer, a germplasm collector for the United States Department of Agriculture,
collected achenes from Xīnjiāng Region (USDA 1912). The germplasm was cultivated in
Nevada—the first C. afghanica grown in the USA. Plants matured rapidly (109 days), grew 5-6
feet tall, branched heavily, with large resinous tops that “give off a skunky odor” (Kennedy
1915). A photograph shows densely branching plants with wide-diameter leaflets (Fig. S9).
Figure S9. First Central Asian C. sativa
cultivated in the USA. Photo reproduced
from Kennedy (1915).
Page 29

https://binary.pensoft.net/file/390918

:D Genetic Preservation :D - Breeding

Research Open Access Published: 27 July 2022 Whole-genome resequencing of wild and cultivated cannabis reveals the genetic structure and adaptive selection of important traits BMC Plant Biology...

www.icmag.com

View attachment 18754227
'76

• O Haze
  • »»» Mexico x Colombia x Thailand x India

Who got the original? Here the Haze-Line in a short version:

Haze Brothers -> Sam the Skunkman (Cultivators Choice) -> Wernard (Positronics); Neville (The Seed Bank); Eddie Reedeker (Flying Dutchmen)

Sam the Skunkman, who was the breeder of the first commercial available "Original Haze" out of the Haze-Brothers genetics said the following into the IC-Mag forums:

[...] The main Haze Brother, R was gone, retired in Mexico by 82 he did not come back for 10 years. He was the one that created O Haze. The second Haze Brother J quit growing O Haze about 1980 and only grew Skunk #1 after that [...] and anyway recently he told me he never [...] did not sell any Haze seeds to [...] anyone else ever. The Haze Bros had a falling out in the late 70's and stopped talking to one another, for certain they did not sell seeds as the Haze Bros to anyone [...]. Both the Haze Bros were close friends of mine and both were close neighbours for years, J lived a few hundred meters from my house until he departed to Mexico.

(if you find this post please send me a PM to link)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Originally offered by Sacred Seeds and Cultivators Choice, it is a combination of:
（Afghan x Colombian Gold）x Acapulco Gold

View attachment 18754224 View attachment 18754225

'78 Skunk

1978 Mendocino Joe Skunk that ohsogreen has preserved ever since he got them from Joe himself in a late night parking lot rendezvous in the Bay Area in 78. I'm reliably informed that it's the original Sacred Seeds Skunk (Mendo Joe being one of the small circle of guys who bred Skunk) the same one that Sam started working with and Sam selected for the sweet sativa side, hence the Skunk #1 came about. The 78 Skunk has been preserved outdoors in Cali through open pollination using decent numbers and ohso tells me it produces 50% indica phenos (that stink BAAAAAAD!), 25% Acapulco Gold phenos and 25% Colombian Gold phenos.
View attachment 18754260 View attachment 18754305

Phylos Tested Genotype

Robert C. Clarke: Mexico - Acapulco

phylos.bio

Phylos Tested Genotype

Mel Frank: Colombia

phylos.bio

https://phylos.bio/sims/variety/PGT-209219/robert-c-clarke/panama (added in place of CG click for more info on CG)


View attachment 18754226

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

​

Originally sourced by Dirty Jim in the early 80s in Mendocino California at Fort Bragg California this stinker certainly lives up to its name, it got many folks who grew her out in the 80s and 90s busted, Lime green colored buds with Orange hairs glisten with trichomes and stank to high hog heaven, this one is a bit harsh on the pallet but puts out a heady punch to the head, watch out for 80s style munchies, this one gives it in spades not a daywrecker just a great old school commercial strain that is nowdays hard to find due to its reputation of narcing out its growers
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Nevil
Nov 29, 2010
Garlic bud came from Jim Ortega, as did Maple Leaf. You'll notice from the photo of pure Garlic from my old catalogue, how similar it is in structure to the Skunk#1. I suspect they have a common ancestry. I think of Garlic as a pre-Sam Skunk, but maybe Jim knows more.
In any case, the two crossed well together.
Further improvements may be made by putting the hybrid to Super Skunk. The latest versions will add resin and richer smells to the mix. For the lovers of Skunkoids, there is plenty of good material to play with. UK Cheese may also benifit from a cross to the Garlic line. They are all variations on a theme. Beginners stuff really, but not to be sneezed at. For many, it's where the money is. Heavy yielding, clean limbed Skunkoids make good breeding material.
N.


Nov 30, 2010



Actually I just harvested quite a few Garlic Bud dominant phenos from my Skunks and you my friend will be the sole benefactor of these fine gems once again.
ortega

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Flagstaff male
Deer Creek#1 thought to be Mass Super Skunk or NL
One of 2 bag seed males found from a bag bought by my dad at the 1992 Grateful Dead Deer Creek show in Noblesville Indiana and also the Dad to

Defcon D
ChemTrails
Fart Blossom
Banana Whammy
Mint Condition
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clone-only Texas Shoreline?​

Everything’s bigger in Texas, and if you talk to devotees of this Lone Star State strain, they’ll tell you that the marijuana is better, too. Shoreline is a strain of legend. Supposedly first appearing in the early 1980s, it is known as a true “old school skunk.” Fittingly, its name is rumored to come from the state’s Shoreline amphitheater after the strain made a successful debut there during a Grateful Dead concert. Its super strong skunky smell may border on unappetizing, but its large, hairy buds make up for it with equally potent effects. Sativa-dominant, this strain will free your mind and may verge into the psychedelic for some. A clone-only plant, true connoisseurs wonder if the original can still be found. In an effort to continue its lineage, Shoreline has been crossed with many other strains. If it’s found outside of its Texas homeland, a mix is probably what you’re getting.
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clone-only Albert Walker?​

The strong roadkill skunk-meets-lemon funk of Albert Walker will overwhelm the smell of many other plants in the grow room. Originally from the Pacific Northwest, but of unknown lineage, this Indica-dominant strain has a positive, relaxing, mood elevating effect that lasts longer than most.

Albert Walker was made popular at Grateful Dead concerts throughout the 19802s and 19902s, but was thought to have originated in the Pacific Northwest earlier than that. The structure and scent suggests that it’s an Afghani Skunk, but nobody knows for sure.

Albert Walker is a finicky and demanding strain that is tough to grow, requiring heavy feedings to maintain healthy growth. It yields well and is very rewarding if properly treated though. Possibly due to the old age of the clone, it is very difficult to clone and grow, but makes great breeding stock. (growing information courtesy of MoonshineMan)


Scent: Pungent lemony-garlic skunk
Flavor: Strong and thick-tasting lemony skunk
Effects: Coming on strong with a wave of heat to the head and chest, Albert Walker uplifts the mood and provides a good deal of mental energy at first. It changes it character after a short time though, turning into more of a euphoric and relaxing Indica effect. Good body relaxation, anti-anxiety, mood elevation, and appetite stimulation qualities.

Type: Indica-dominant hybrid
Genetics: Thought to be an old Afghani Skunk
Geographic Origin: Afghanistan, then to the Pacific Northwest
Flowering Time: 60 - 67 days
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clone-only Cheese?​

Cheese originated in 1988-89 as one unique female phenotype out of packet of Sensi Seeds Skunk No. 1 grown somewhere in the Chiltern Hills. This one plant produced impressively large buds and had a very distinctive cheesy odour. It was quickly cloned and named Cheese.

Around 1995 a Cheese clone was passed on to Exodus, an alternative community living in Haz Hall on the edges of Luton. Exodus organised free parties, championed the legalisation of cannabis, grew cannabis themselves and protected each other from the law. They also started CANABIS (Campaign Against Narcotic Abuse Because of Ignorance in Society). Because of all the people that passed through the Exodus community many clones were handed out to visitors and the strain continued to grow in notoriety.

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RFK (aka RFK Skunk) is a mostly sativa variety from unknown origin and can be cultivated indoors and outdoors. .

Skunk strain from RFK dead Shows 90-91
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The D-lines - more on the OG later

DNL {RFK x Hawaiian} x Northern Lights


D DNL
Chem D d x DNL
DNL BX
DNL x Unknown Strain
DNLD
DNL x Tres Dawg
Sour Diesel
Original Diesel x DNL

Nice post! Lots of good info! Good to read about history and how the past was. Pretty cool