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.