Michigan State University Extension
Preserving Food Safely - 01600161
10/13/97

STORING PUMPKINS

 Harvest  pumpkins after the rind is hard enough to  resist

puncturing
 by  a thumbnail.  Cool  weather  increases sugar

content
 and storage life.  Avoid bruising and harvest  with

the
stem on.                                                

 Storage should  be done  after  pumpkins have been  cured.

Curing
is done for 10 to 14 days at temperatures between  80

and
 85 degrees Fahrenheit.  If no other area  is available,

curing
 may  be  done  near  furnace.  After  curing,  store

pumpkins
at  50  to  55  degrees  Fahrenheit  and 70  to  75

percent
humidity.  Cured  pumpkins  will  keep  to  2  to  3

months.
 Chill  injury   occurs at temperatures less than 50

degrees
Fahrenheit.                                         

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