CAN BE PREVENTED IN STORED SQUASH 



Deparfment of Botany, Waltham Field Station 



ground floor basement storage. When tem- 

 peratures rise and relative humidity dechnes, 

 squash lose weight, and chemical changes and 

 food value losses are accelerated. 



As the weather becomes cooler, the storage 

 temperature should be lowered gradually to 45° 

 to 50°F., and air moisture should approach 70 

 to 75 percent relative humidity during the 

 winter season. 



Many Precautions Necessary 



According to studies, the following practices 

 are recommended to control spoilage and shrink- 

 age of squash in storage : 



1. Select seed from mature healthy squash. 



2. Treat seed with fungicides. 



3. Grow squash on land that has proper 

 drainage. 



4. Rotate crops (squash should be planted 

 not oftener than once in three years) . 



5. Control insects, notably striped cucum- 

 ber beetle, squash vine borer, and aphis. 



6. Store squash promptly after cutting. 



7. Handle squash carefully to avoid injuries. 



8. Fill storage room to its full capacity. 



9. Heat storage and ventilate with forced 

 air to maintain squash and atmosphere 

 at an even temperature. 



Inside Beaver Brook Farm squash storage, Dracuf, Massachusetts. 

 Visiting the many squash storages in the State would help 

 anyone interested in improving storage practices. 



J. C. Richardson 



