Pumpkin (Cucurbita moschata)

  • Pumpkins are ready to harvest when the stems connecting the pumpkin to the vine begin to shrivel.
  • Harvest the fruits whenever they are a deep, solid color (orange for most varieties) and the rind is hard.
  • Pumpkins that are not fully mature or that have been injured do not store well.
  • Cut pumpkins from the vines carefully, using pruning shears or a sharp knife leaving 3-4 inches of stem attached. Snapping the stems from the vines results in fruits without stem attached, which reduce the storage life.
  • The crop yield can vary depending on vari­ety and crop management.
  • Average marketable yields are 30 t/ha. Avoid cutting and bruising the pumpkins when handling them. Wash and dry the harvested fruits thoroughly, and cure for several days in sunlight before storing them.
  • The harvested fruits can be stored for several weeks in ambient conditions.
  • Pumpkins will keep for 2-3 months in temperatures from 10 to 12°C and 50-75 % relative humidity.