Choosing Pumpkins And Marrows For Storage

Press, Volume CII, Issue 30093, 29 March 1963, Page 7

Choosing Pumpkins And Marrows For Storage

If you have a plentiful supply of vegetables in the garden, it is a good idea to keep some of those that will stand storage without deteriorating. Onions have already been dealt with so this article is about pumpkins, marrows and squashes. Before considering storage, we must know which of the varieties growing in the garden are suitable.

Triamble is a distinctly shaped, smooth, grey-skinned variety with orange flesh and is a good keeper. So too, is Crown which is of similar colour both inside and out but round of form. Buttercup and Butternut are good early varieties but are not suited to storage. Golden Hubbard is an outstanding keeper amongst the squashes but Warren, which is heavily warted and with an orange flesh that eventually turns red. is unsuitable for long storage. Where marrows are to be stored for any length of time, the green types are best.

For all pumpkins, marrows and squashes, selection for storage should be made early, but harvesting should not be contemplated until they are fully mature. This is usually attained when the vines have begun to die down—but before the first frosts. The skin at this stage should resist thumb nail pressure.

When selecting marrows, only those of good shape that are plump and well-filled at the butt end should be chosen. Never select one that is pointed at the butt for these invariably rot off before they reach full size. White marrows turn yellow as they ripen and green ones develop a yellow to orange tinge along the stripes. Pumpkins and squashes tend to become deeper in colour as they mature. In all cases reject small fruit as experience has proved that these invariably have a much shorter storage life than the bigger ones.

Once it has become apparent from the signs already mentioned above that the selected fruit have reached maturity, cut them from the vines with about four Inches of stem left on each aide of the fruit stalk and field them; i.e. leave them in situ for about a week. This win serve to toughen the skins which will reduce the chances of entry of pests and diseases. Alternatively, the glasshouse, if one is available, is an ideal place for curing prior to storage, particularly as it gives protection against the weather which tends to be unpredictable at this time of the year. Prior to removal from the ground and into storage, cut the vines off, leaving about one Inch of the fruit stalk still attached. Handle with the greatest care to avoid any cuts or bruises which can provide access for decay organisms and thus subsequent loss of the fruit. An application of Bordeaux could profitably be applied to kill any fungi present. The most suitable place for storage is a dry airy place where the temperature does not fall too low. Racks are most suitable and these could be placed under trees providing there is ample protection overhead from adverse weather conditions. It is best not to keep them on top of one another unless space is at a premium. Where this is a necessity more frequent inspection will be necessary and any that are showing signs of deterioration should be removed and consumed. Protection should be afforded against rats as these are rather partial to marrows, squashes and pumpkins. Wire netting may be sufficient to keep them from the fruits but when this is insufficient the use of a rat poison should be resorted to, preferably one that is nonpoisonous to humans and household pets.