observe the pic below.

fruits are selected, dried carefully whole over several days @ room temp.

whole fruits are then placed in a blender with ETOH/h20 50/50 (vodka) and ground well.

the whole mix is then bottled and capped tightly with small amount of air on top.

after 24 hours, a blue band develops..............oxidation.


implications?
we all know that fruits oxidize and the rate is fairly fast.......
however, oxidtaion requires oxygen.
these fruits were oxygen exposed when drying. yet they blued little while drying.
reasons?
its simple, the actives are often protected by the cell walls , wich are very tough.
the length of time protected, would be related to time, cell wall damage , and oxygen levels.


oxidation is an issue, but not as rapid as some would think in carefully dried whole fruits.
oxidation, can be limited, if one excludes oxygen.

i would suggest, if your whole fruits lack pizzaz ,
oxidation would not be a major issue, assuming good handling and storage.
the cell walls are rather tough, and do protect alks to some degree.

i believe this demo, should dispel some of the oxidation myths.
i would offer that the real reasons for power variability ,
are often sub and grow techniques, or strain variation,
as if one grows a power crop, and handles the fruits well, oxidation has its limits.

Have you tied adding ascorbic acid/other antioxidants to the bluing solution? I've read that the bluing is not just stopped, but reversed. Do you suppose that the oxidation could actually be reversed with antioxidants, back to psilocin?