Michigan State University Extension
Preserving Food Safely - 01600161
10/13/97

### STORING PUMPKINS

     Harvest  pumpkins after the rind is hard enough to  resist

    puncturing
     by  a thumbnail.  Cool  weather  increases sugar

    content
     and storage life.  Avoid bruising and harvest  with

    the
    stem on.

     Storage should  be done  after  pumpkins have been  cured.

    Curing
    is done for 10 to 14 days at temperatures between  80

    and
     85 degrees Fahrenheit.  If no other area  is available,

    curing
     may  be  done  near  furnace.  After  curing,  store

    pumpkins
    at  50  to  55  degrees  Fahrenheit  and 70  to  75

    percent
    humidity.  Cured  pumpkins  will  keep  to  2  to  3

    months.
     Chill  injury   occurs at temperatures less than 50

    degrees
    Fahrenheit.

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