Xingbo Wu
0000-0003-0452-4373

Specialist

assistant professor, ornamental breeding, genetics, genomics, and bioinformatics, Department of Environmental Horticulture, UF/IFAS Tropical Research and Education Center, Homestead, FL

TREC profile

Publications

Indigo from Indigofera spp.: Historical and Cultural Overview

Pamela Moon, Yuncong Li, Geoffrey Meru, Wagner Vendrame, Terence Molnar, and Xingbo Wu

This EDIS publication is to introduce indigo as a new economic crop in south Florida. It highlights the historical and cultural background, including identification and distribution, uses, and history of indigo. The information included in this publication could be of interest to researchers, students, extension agents, growers, the dye industry, and the public.

Natural Vanilla Extract Production

Manuel Gastelbondo, Xingbo Wu, and Pamela Moon

Vanilla extract is the primary commercial product resulting from the mature processed fruits of Vanilla plants. This publication is an overview of the process used to produce natural vanilla extract; it also describes the conversion of fruits (botanically termed "capsules" but often colloquially referred to as “beans” or “pods”) into extracts. This publication is intended for consumers, producers of all levels, and Extension agents. It describes each step of the natural vanilla extract production process from flower pollination through harvesting, to grading, curing, and extracting of the capsules.

Vanilla Growing in South Florida

Xingbo Wu, Pamela Moon, Alan Chambers, and Jonathan Crane

Vanilla extract is popular around the world as an ingredient in food, cosmetics, and pharmaceutical applications. The botanical source of vanilla extract is primarily the cured beans of Vanilla planifolia. The United States is the world's largest importer of vanilla beans, but domestic production is minimal. Southern Florida has a favorable growing environment for vanilla cultivation. Though currently there is no commercial production of vanilla in southern Florida, it has the potential to be a highly profitable crop in the future. This publication aims to provide basic information to growers interested in establishing a vanillery.

Producción natural del extracto de vainilla

Manuel Gastelbondo, Xingbo Wu y Pamela Moon. Traducido por Alejandra Taco.

El extracto de vainilla es un producto comercial derivado de los frutos maduros procesados de las orquídeas de Vanilla. Esta publicación proporciona una visión general del proceso de producción del extracto natural de vainilla; también describe cómo los frutos (botánicamente llamados cápsulas, pero conocidos coloquialmente como "vainas") se transforman en extractos. Esta publicación está dirigida a consumidores, productores de todos los niveles y agentes de Extensión. Se describe cada etapa de la producción del extracto natural de vainilla, desde la polinización de la flor y la cosecha, hasta la clasificación, el curado y la extracción de las cápsulas.

Cultivo de vainilla en el sur de Florida

Xingbo Wu, Pamela Moon, Alan Chambers, y Jonathan Crane; traducido por Alejandra Taco Vilatuna

El extracto de vainilla es popular en el mundo entero como un ingrediente usado en comida, cosméticos y aplicaciones farmacéuticas. La fuente botánica del extracto de vainilla es principalmente las vainas curadas de Vanilla planifolia. Estados Unidos es el mayor importador mundial de vainas de vainilla, pero la producción nacional es mínima. Por otra parte, el sur de la Florida tiene un clima de crecimiento favorable para este cultivo y aunque actualmente no hay producción comercial en la región, el potencial rentable de este rubro en el futuro es bastante alto. Esta publicación tiene como objetivo proporcionar información básica a los los productores interesados en establecer una plantación de vainilla en Florida.

Growing Miracle Fruit for Specialty Crop Production in Florida

Lynhe Demesyeux, Maria Brym, and Alan H. Chambers

Miracle fruit is the botanical source of miraculin and an understudied tropical fruit species with potential as a natural, noncaloric sweetener. Miraculin changes the perception of sour (acidic) foods and beverages to sweet by temporarily modifying taste receptors on the tongue. This report provides background information on growing miracle fruit, information on miracle fruit yield, and research on miraculin content to commercial growers and those interested in gardening in southern Florida. Written by Lynhe Demesyeux, Maria Brym, and Alan H. Chambers, and published by the UF/IFAS Horticultural Sciences Department; 6 pp.

Xingbo Wu 0000-0003-0452-4373