How to Keep Pumpkins Fresh Until Spring: Tips for Preparation and Storage Conditions
Autumn is the time for harvesting pumpkins and preparing them for winter storage. Following a few recommendations allows you to keep pumpkins until spring without losing their taste, color, and nutritional properties.
This is reported by AgroReview
Choosing and Preparing Pumpkins for Storage
For long-term storage, it is important to select only fully ripe, undamaged pumpkins without spots or cracks. Special attention should be paid to the stem: it should be dry, sturdy, and no shorter than 5–7 cm. Such a stem protects the pumpkin from fungal invasion and rot. Pumpkins with damaged or cut stems should be used first, as they spoil more quickly.
Before placing them in storage, the fruits need to be thoroughly dried for 10–14 days in a warm, well-ventilated area. During this time, the skin hardens, and small scratches dry out, reducing the risk of spoilage.
Storage Conditions and Care for the Harvest
The optimal temperature for storing pumpkins is between +8 and +12 °C. At lower temperatures, the flesh may freeze, while at higher temperatures, the fruits wilt and spoil faster. The humidity level should be between 70–75%. Excessive humidity promotes the growth of mold on the skin.
It is best to store pumpkins in a cool basement, pantry, or dry shed. It is important that the fruits do not lie on top of each other—each pumpkin should have its own space. To insulate from the floor, a layer of straw, hay, or cardboard can be used, or the fruits can be hung in nets to avoid contact with the floor.
Pumpkins should be regularly inspected: if soft spots or dark patches appear, such fruits should be removed immediately to prevent the spread of spoilage.
Large-fruited varieties, such as “Kherson,” “Ukrainian Multiseed,” “Arabatsky,” and “Zorya,” have the longest storage life.
If there is no basement, pumpkins can be stored in an apartment—on the balcony or in the coolest place in the room, where there are no drafts or direct sunlight. Under such conditions, pumpkins can be stored until March, and some specimens can last until April.
Over time, the flesh of the pumpkin becomes sweeter, making it even more delicious for preparing dishes: casseroles, porridge, or fillings for baking.