THE STORAGE OF HUBBARD SQUASH 13 



than at tirst. This was thoug'ht to l)e true from tests made, although 

 tasting samples at three-month intervals can hardly be an accurate 

 way of comparing- them. In 1944-45, squash were canned at each of 

 the chemical sampling dates. Then, when all were available, the 

 canned product from all lots was given a direct comparison. The re- 

 sults confirmed what had been expected ; namely, that squash stored 

 three months was sweeter and more moist than that canned after two 

 weeks' storage. It was also sweeter than that canned after six 

 months" storage and the color was brighter than the sciuash stored 

 only two weeks. Therefore, it would seem desirable, before proces- 

 sing, to store scjuash for a time before canning or freezing. 



One large specimen, secured from George H. Jackman of Alton, 

 N. H., which had been stored two full years was found to be excel- 

 lent in appearance but very poorlv flavored when cooked; this was 

 also true of specimens of our own kept a full }ear. 



Summary 



AVhen Blue Hubbard squash were stored at temperatures of 60°- 

 70° F. and relative humidities of 30-50 per cent, the organisms causing 

 losses were black rot ( MycospliacrcUa citniUina), soft rot (Rhicopiis 

 nigricans), dry rot (Fiisariiiin sp.), bacterial soft rot (Erwinia trachc- 

 pJiila). Under storage conditions of 35-40° F. and humidities as low 

 as 20 per cent or as high as 90 per cent losses were caused chiefly by 

 Alternaria. Fusarium, and Botrytis. Losses from black rot were 

 greatly reduced at the lower temperatures. 



Blue Hubbard squash did not keep well in cold storage 35°-40°F. 

 in our tests and the fruits were severely infected at the end of 70 days 

 of storage. 



Black rot was the most important disease causing losses. It ac- 

 counted for 40-50 per cent of the losses during the period October 26 — 

 November 23, 80-90 per cent from November 30— December 28. 80- 

 90 per cent from January 1 — February 1, and 60 per cent from Feb- 

 ruary 8 — March 1. 



Black rot infections were found on the fruits as follows: side 29 

 per cent, stem end 50 per cent, blossom end 7 per cent, and at in- 

 juries 14 per cent. 



The following recommendations, based on three-year-storage 

 trials, are made for the handling and storage of Blue Hubbard squash : 



1. Move the squash directly from the field to storage. Do 

 not leave them in the field to cure. 



2. Remove both the mature and marketable-immature 

 squash before frosts occur. 



3. Remove the stems completel}-. This will prevent stem- 

 end infection from black rot and Fusarium dry rot. 



4. Handle squash carefully. "Clean" cuts in the fruits 

 often heal over. Bruises do not, especially if the skin is broken. 



5. Drying the squash thoroughly during the first two 

 weeks of storage is essential to good keeping. This can be 



