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Winter Squash Harvest, Curing & Storage Charts

 

Curing

  • Post harvest treatment to prepare squash for long-term storage. Helps ensure that fruit are fully ripened and safeguarded against causes of rot.
  • 1-2 weeks at warm temperature (80-90° F) and dry conditions
  • Stem end will dry and seal properly, and rind will color and harden.

 

Ripening

  • Period of time between harvest and when the fruit is good for eating.
  • Dry matter decreases and Brix % increases during this time.

 

Storage

  • Period of time during which squash is good for eating.
  • Ideal: 50-60° F with 50-70% humidity and good air circulation.

 

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