Storing Fall
Produce
When properly cured and stored, the storage lives of acorn, butternut and hubbard squash are approximately five to eight weeks, two to three months and five to six months, respectively.
How do I store
winter squash?
After
harvesting, cure winter squash (except for the acorn types) at a temperature of
80 to 85 degrees Fahrenheit and a relative humidity of 80 to 85 percent. Curing
helps to harden the skin on winter squash and heal any cuts and scratches. Do
not cure acorn squash. The high temperature and relative humidity during the
curing process actually reduce the quality and storage life of acorn
squash. After curing, store winter squash in a cool, dry, well-ventilated
location. Storage temperatures should be 50 to 55 F. Do not store squash
near apples, pears or other ripening fruit. Ripening fruit release ethylene
gas, which shortens the storage life of squash.
When properly cured and stored, the storage lives of acorn, butternut and hubbard squash are approximately five to eight weeks, two to three months and five to six months, respectively.
How do I store
sweet potatoes?
After harvest,
cure sweet potatoes for one week at a temperature of 80 to 85 F and relative
humidity of 90 to 95 percent. Curing promotes healing of minor cuts and
bruises, prolonging the storage life of the sweet potatoes. Curing also
improves the flavor of sweet potatoes as starches are converted to sugars
during the curing process. After curing, store sweet potatoes at a temperature
of 55 to 60 F and relative humidity of 85 to 90 percent.
Storage
temperatures above 60 F may stimulate sprouting. Sweet potatoes may develop an
off-flavor and the flesh may become discolored when stored at temperatures
below 55 F. If properly cured and stored, sweet potatoes can be stored for four
to six months.
How do I store
parsnips?
Harvest
parsnips in mid- to late November as cool fall temperatures convert starch to
sugar and give parsnips their distinctive flavor. After harvest, trim the
foliage back to within 1 inch of the roots. Store parsnips at a temperature of
32 F and a relative humidity of 95 to 98 percent. Small quantities can be
placed in perforated plastic bags and stored in a refrigerator. A basement
storage room or root cellars are suitable storage sites for large
quantities.
Source: Richard Jauron & Greg Wallace, Iowa State
University Extension
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