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  • From: "Hook Family" <guldann AT ix.netcom.com>
  • To: "Market Farming" <market-farming AT franklin.oit.unc.edu>
  • Subject: Curing winter squah
  • Date: Fri, 20 Sep 2002 08:07:25 -0400


The following is from the current U. Mass Extension IPM Newsletter I get it
as email but it is on their web site (address?).

Winter Squash Harvest: Fruit that are free from disease and haven't been
subject to much chilling (below 50o F) should be selected for long-term
storage. Sorting fruit in this manner requires extra labor and may not be
economical, but it should not be too difficult to separate bins of squash
according to good and poor fields or areas of fields. Fruit from fields
where Phythophthora is present are not the best choice for storage.

Storage life depends on the condition of the crop when it comes in and your
ability to provide careful handling and a proper storage environment. All
fruit placed in storage should be free of disease, decay, insects, and
unhealed wounds. When harvesting squash and pumpkins, it is important to
handle the fruit with care to avoid bruising or cutting the skin. Despite
its tough appearance, squash and pumpkin fruit are easily damaged. The rind
is the fruit's only source of protection. Once that rind is bruised or
punctured, decay organisms will invade and quickly break it down. Place
fruit gently in containers, on pallets or in pallet boxes.

Curing Winter Squash: A period of curing is important for extended storage
life. This may be done in windrows in the field - especially with a series
of warm, dry days - or by placing squash in a warm dry atmosphere (70-80
degrees F) such as a greenhouse for up to two weeks. This pre-storage
treatment permits rapid drying of the outer cell layers, and when combined
with a dry atmosphere for storage inhibits infections that can take place at
this time. Removal of the stem from squash (butternut, Hubbard, etc.) will
also decrease the amount of fruit spoilage because the stems frequently
puncture adjacent fruit, facilitating infection. Furthermore, any clean
cuts during the curing period often heal over and are no longer a source for
injury or infection.

Chilling Injury: Take care to avoid subjecting squash to chilling injury.
Chilling hours accumulate when squash is exposed to temperatures below 50
degrees F in the field and in storage. Injury increases as temperature
decreases and/or length of chilling time increases. Chilling injury is of
particular concern with squash intended for storage because it increases the
likelihood of breakdown.

After Curing: Move squash or pumpkins to a dry, well-ventilated storage
area. Pressure bruises can also reduce storage life, so avoid rough
handling, tight packing, or piling fruit too high. Fruit temperature should
be kept as close to the temperature of the air as possible to avoid
condensation, which can lead to rot. Ideally, the storage environment
should be kept at 55 degrees F with a relative humidity of 50-70%. Anne
Carter's studies of stored butternut squash found that 55 to 60 degrees
improved storage life. Low relative humidity increases water loss,
resulting in reduced weight, and if excessive, shriveling of fruit. High
relative humidity provides a favorable environment for fungal and bacterial
decay organisms. Under the right conditions, disease-free pumpkins or
butternut squash fruit should have a storage life of 8-12 weeks or more.
Even if it is difficult to provide the ideal conditions, storage in a shady,
dry location, with fruit off the ground or the floor, is preferable to
leaving fruit out in the field.
--John Howell, R. Hazzard; with information from Liz Maynard of Purdue
Univesrity






  • Curing winter squah, Hook Family, 09/20/2002

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