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Storage squash come in many different formats and we offer an extensive range of different types to meet the most diverse requirements.
Disclaimer
The descriptions, advice, suggestions and vegetation cycles below are aimed professional growers and are offered in all good faith, for purely informational purposes.
Fore more information please contact us on 01932 862059 or email info@tozerseeds.com
All pumpkins and squash are members of Cucurbitaceae (gourd family). Botanically there is no distinction between squashes and pumpkins since both pumpkin and squash cultivars are found in these species:
A Summer squash will tend to be a C. pepo
Winter Squash and Pumpkin can be a – pepo, maxima, moschata or mixta.
Pumpkins and squash originated in the Americas and were cultivated by the ancient civilizations of Central and South America over 7000 years ago. All 4 species seem to have originated and been cultivated in different areas of North and South America for many purposes – edible seed, containers and edible fruit.
Summer squash – is the edible fruit of any species of cucurbita (commonly C. pepo) utilized when immature as a table vegetable. The rind and seeds are soft and the vegetable is 100% edible.
Winter squash – is the edible fruit of any species of Cucurbita utilized when ripe (usually C. maxima or C. moschata) as a table vegetable or in pies. The flesh is fine grained and of mild flavor so is suitable for baking. The fruits have hard rinds and store well.
Pumpkins – are the edible fruit of any species of curcurbita (usually C. pepo) utilized for Halloween, livestock feed or in pies. The flesh is somewhat coarse and may be strongly flavored and is not generally served as a baked vegetable.
Pumpkins and squash are warm season crops which are both cold weather and frost sensitive.
They are more cold hardy than cucumbers. The minimum temperature for seed germination is 15 C, with a maximum of 38 C and an optimum range of 20 to 32 C. Best crop growth occurs at 18 to 25 C, with a minimum of 10 C and a maximum of 32 C. Cultivars requiring a long growing season should only be planted in the regions where grain corn can be grown in fields which are sheltered since cold winds are detrimental to growth. Plastic tunnels, row covers and/or plastic ground mulches benefit these crops.
Well drained loams well supplied with organic matter are optimal for early production. Heavier
Nutrient Content: Excellent source of Vitamin A; good source of Vitamin C; potassium and calcium. Low in sodium. The seeds are a good source of protein, contain some iron and are high in unsaturated oils. Some cultivars are being grown for the seed or pressed for oil. Due to the high vitamin A content of pumpkin and squash flesh, consumption will reduce the risk of cancer and heart disease.
Seeding/planting – Do not plant until the soil temperature is at least 16 C.
| Between Row (m) | Within Row (m) | |
| Bush or Vine Trees | 1-1.5 | 1-1.5 |
| Small fruited & large vine | 2-3 | 1-1.5 |
| Large fruit & large vine | 2-3 | 1-1.5 |
For vine types 2 to 5 kg per hectare and bush types 4 to 6 kg per hectare. Space rows 1.5 to 2 m for buttercup, 2 to 2.5 m apart for pumpkins and hubbards, and 1 to 1.5 m apart for bush pumpkins and summer bush squash. Plants should be spaced at 0.5 to 1 m for buttercup, 1 m for pumpkin and hubbards, and 0.6 to 0.9 m for bush pumpkins and summer squash. The depth of seeding should be 25 to 30 mm. For transplants seed two to four weeks before field setting in individual containers such as peat pots, peat blocks or peat pellets. Some growers use cellular trays of 24 to 125 cells. The roots must not be disturbed at transplanting or slow establishment will result.
Rotation
3 years from cucurbit to cucurbit is recommended.
MRL Carry-overs
Be aware this plant is 90-95% water and so past residuals and high persistency active ingredients have been reported in even organic fruits.
Pollination
This is an important concern for a good set of high quality fruit. On winter squash and pumpkin, fruit set takes place over a 2 to 3 week period. Cucurbit pollen and nectar is not that attractive for hive bees, bumble bees and wild bees take more interest – both are intangible factors to rely on. Squash flowers generally open only in the morning, further limiting potential. If there is a nearby improved source of pollen any bees will go there instead, so remove flowering weeds and locate away from any other nearby pollen sources if possible. Inadequate pollination results in poorly shaped fruit as well as excessive blossom drop. One colony of honey bees per acre is suggested to give 1 been per 10 female flowers. Yield increases have been achieved with up to three hives per acre.
Another UK issue, imparted from our breeder, is that for fruit set uniformity the temperature at pollination needs to be stable, if not, then the fruits become distorted.
Foliage Retention & Sugar build-up
This is an important concern that UK growers perceive the end of the crop as the successful powdery mildew invasion to“clear up” the foliage. Control weeds. It is the last 10 days of curing when the stems are beginning to dry and go corky that leaf area is required to photo-synthesise the final field cure and sugar levels of the variety. Mildew invasion starts around post flowering stage and gradually worsens as the fruit setting is occurring. This is an important stage to retain leaf cover and improve the quality and yield of the plant. So do carry out a few mildew sprays to cover this period – usually August to Mid September. Breeders are selecting for higher sugar level and brix level varieties nowadays. These have improved flavour and holding ability.
Harvest Stage
Skin becomes dull and dry, stem corkiness.
Fertilisation
Do not add or top dress any nitrogen to this crop. It is vital to avoid encouraging vegetative growth as this will encourage the plant to set fruit closer to the crown and earlier, instead of trailing off and exploring a wider surface area to transport its seed, and thus spread as it would in the wild. The plant requires adequate supply of K and Calcium N and P. The best option is to water in at planting, and then give the plants several booster drenches at weekly intervals to cover the dry weather, then completely hold off watering from fruit set so as to induce early ripening and maturity.
Storage and Conditioning
Winter Squash – The storage life of winter squash ranges from 2 to 6 months depending on the cultivar. Most cultivars of winter squash store longer than pumpkin cultivars. After curing, for about 2 weeks, at 27 to 30 C, maintain the storage at 7.5 to 13 C and at 60 to 75% relative humidity. Curing hardens the shell, heals superficial wounds, reduces the water content of the fruit and thereby improves the eating quality of most cultivars. A temperature of 2 C for 30 days will result in chilling injury, exhibited by increased rot, when removed from storage to room temperature. Hubbard and butternut squash can be kept more than 6 months. Certain buttercup cultivars can be kept more than 5 months. Squash should not be stored with high ethylene producers since they will turn color, become stringy and decay. Curing acorn type squashes decreases the storage life and eating quality. Pumpkins – Conditions for curing and storage are similar to those for winter squash. Pumpkins at 10 C to 13 C can be held for 2 to 3 months.
Maturity Indices
Most varieties mature in 100-140 days. A dulling of skin colour, corking of the stem and subtle changes in rind color (bright green to dull green in ‘Kabocha’ for example) are the main external indications of maturity. Immature fruit have a fleshy stem, maturing fruit will have some stem corking, and well mature fruit will have a well corked stem. Internal color should be intense and typical of the cultivar. The concentrations of the yellow and orange carotenoids generally increase only slightly during storage. Maturity at harvest is the major determinant of internal color. Immature fruit will be of inferior eating quality because they contain less stored carbohydrates. Immature fruit will have more decay and weight loss during storage than mature fruits.
Pumpkin and winter squash should be full sized and well formed with the stem intact. They should be well matured with good rind development typical of the cultivar. Internal quality attributes are high color due to a high carotenoid content, and high dry weight and sugar and starch contents.
Optimum Temperature – storage
Pumpkins and winter squash are very chilling sensitive when stored below 10°C (50°F). Depending on the cultivar a storage life of 2 to 6 months can be expected at 12.5-15°C (55-59°F).
For green rind squashes, storing at 15°C (59°F) may cause degreening, undesirable yellowing, and texture loss. The green rind squashes can be stored at 10-12°C (50-55°F) to prevent degreening, although some chilling injury may occur at the lower temperature.
High storage temperature (>15°C) will result in excessive weight loss, color loss and poor eating quality.
Optimum Relative Humidity
50-70% with 60% usually considered optimum Moderate relative humidity with good ventilation is essential for optimum storage. High humidity will promote decay. Although 50-70% RH will reduce decay during storage, significant weight loss will occur. For example, mature Kabocha squash lose 1.0 and 1.5% of their fresh weight per week of storage at 12.5°C (59°F) and 20°C (68°F), respectively.
Responses to Ethylene
Exposure to ethylene will de-green squash with green rinds. Ethylene will also cause abscission of the stem, especially in less mature fruit.
Physiological Disorders
Chilling injury. Caused if pumpkins and squashes are stored below 10-12.5°C (50-55°F). Symptoms of chilling injury are sunken pits on the surface and high levels of decay once fruit are removed from storage. Storing fruit 1 month at 5°C (41°F) is sufficient to cause chilling injury symptoms. Depending on the cultivar, storage for several months at 10°C (50°F) may cause some chilling injury.
Freezing injury. Can occur at temperatures below -0.8°C (30.5°F).
Pathological Disorders
Several fungi are associated with decay during storage of pumpkins and winter squashes. Fusarium, Pythium and anthracnose (Colletotrichum) and gummy stem blight or black rot (Mycosphaerella) are common fungi. Alternaria rot will develop on chill-damaged winter squashes. Fruit that are overmature at harvest (>2 weeks beyond optimal harvest date) will tend to have more storage decay.
Special Considerations
Curing. The fruits may have tender rinds when freshly harvested. Curing in the field (with protection from the sun by placing under the leaves) before handling and stacking into bins will help to harden or cure the rind. The recommended storage conditions also favor curing or hardening of the rind.
Eating Quality
Green Kabochas – can roast straight off, very good diced and roasted.
Crown Prince – best flavour, need to parboil for 2 minutes, before roasting, then excellent.
Butternut – critical to get a fully mature fruits, as immature lose their texture and the flavour is more squash than butternut. The UK crop is all about early maturing fruits. The US stock is generally slow to mature compared to our own bred fruits.
