How to Properly Harvest Pumpkins to Avoid Rotting and Preserve Your Crop

Proper pumpkin harvesting is a key stage that directly affects the preservation of the crop. Experienced gardeners emphasize that even one mistake during harvesting can significantly shorten the storage life of the pumpkin and lead to rotting.

This is reported by AgroReview

Signs of a Ripe Pumpkin and the Right Time for Harvesting

Determining the readiness of a pumpkin for harvest is very important. The optimal period for harvesting is from September until the first autumn frosts, especially in October. Harvesting too early or too late negatively affects the taste, nutritional value, and the fruit’s ability to be stored for a long time.

A ripe pumpkin is characterized by a hard skin, a rich uniform color, and a dull sound when tapped. Additional signs of readiness for harvest include a wilting stem and yellowing leaves. By paying attention to these details, you can harvest pumpkins at the best moment.

Proper Harvesting Technique and Preparation for Storage

The main rule is not to cut the stem too close to the base of the pumpkin. Leaving 4–5 cm of stem (petiole) is essential for long-term storage. The stem acts as a natural barrier against the entry of pathogenic microorganisms. If the pumpkin is picked at the very base, an open wound forms on the fruit, through which bacteria and fungi can quickly penetrate. This significantly increases the risk of the fruit rotting within just a few days.

“Stems act as a natural cork – when the pumpkin is cut along with part of the stem, they protect it from pathogens. Picking the pumpkin at the base creates an ‘open wound’ through which bacteria and fungi that cause rotting can quickly enter. Fruits damaged in this way can start to spoil within just a few days!”

For harvesting, sharp pruners should be used. Leaving the stem not only extends the storage life but also ensures an attractive appearance of the pumpkin — this will be appreciated by those who use the fruits as decorative elements for autumn decor.

After harvesting, it is important to properly prepare the pumpkins for storage. They should be laid out in a warm, well-ventilated place (for example, outside in the absence of frost) for about 10 days. During this time, the skin of the pumpkin hardens, forming a natural protective barrier that reduces moisture loss and the risk of pathogen infection.

Only after such drying can the pumpkins be moved to a cool, dry place — a cellar or pantry, where they will be stored for several months without signs of spoilage.

Optimal Conditions for Storing Pumpkins

Pumpkins should be stored at a temperature of 10–15°C in a room with good ventilation. It is important that the fruits do not touch each other — it is best to place them on a wooden rack or dry hay. Using plastic containers or polyethylene bags is not recommended, as this promotes the accumulation of condensation and the development of rot.

If the pumpkins are healthy, have a strong skin, and an intact stem, they can be stored until winter, maintaining their freshness and flavor. This small fragment of the stem is often the key to the long-term storage of the crop.