For information on reproducing this article or using any photographs or graphics, read the Terms of Use statement) (This resource was added September 2004 and appeared in the Lincoln Journal Star Newspaper Sunday edition. Pumpkins that are properly harvested, cured, and stored should be in excellent condition for Halloween painting or carving in late October.įor tips on Freezing Raw Tomatoes (with and without skins), Visit HERE Promptly remove and discard any pumpkins that show signs of decay. Placing the pumpkins in piles generates unwanted heat which may result in the rotting of some fruit. Good air circulation helps to prevent moisture from forming on the surfaces of the fruit and retards the growth of decay fungi and bacteria. When storing pumpkins, place them in a single layer where they don't touch one another. Storage temperatures should be 50 to 55 degrees F. Curing helps to harden their skins and heal any cuts and scratches.Īfter curing, store the pumpkins in a cool, dry place. The stems may not be able to support the weight of the pumpkins and may break off.Īfter harvesting the pumpkins, cure them at a temperature of 80 to 85 degrees F and 80 percent relative humidity for 10 days. Also, pumpkins with stems are less likely to rot. A pumpkin with a 3 to 5 inch stem or handle is more attractive. Leave several inches of stem attached to each fruit. Cut the pumpkins off the vine with a sharp knife or pair of lopping shears. When harvesting pumpkins, handle them carefully to avoid cuts and bruises. Green, immature pumpkins will not turn orange after a killing frost. However, all mature pumpkins should be harvested before temperatures drop into the mid to low 20's. A light frost will not damage the pumpkins themselves. Pumpkins can remain in the garden through a light, vine-killing frost. Pumpkins can be harvested when they have developed a deep, uniform orange color and the rind is hard. (Obviously, this method can be a bit messy.) Harvest the tomatoes from the vine as they ripen. When the tomatoes begin to color, remove the newspaper and place them at room temperature.Īn alternate ripening method is to leave the green tomatoes on the vine and pull the entire plant and hang it upside down in a cool, dark location. Inspect the tomatoes periodically during storage. Store the tomatoes in a dark, cool (55-60 degree F) location, such as a basement or cellar. Individually wrap each fruit in a piece of newspaper and place in single layers in boxes or shelves. Remove the stems, then clean and dry the fruit.
PUMPKIN STEM COLOR SKIN
Mature, green tomatoes are full-sized and have a greenish white skin color.
PUMPKIN STEM COLOR FREE
The fruit should be solid, firm, and free of defects. Harvest mature, green tomatoes when frost is imminent. To get the most from these vegetables follow these recommendations. Tomatoes and pumpkins are the two vegetables that we get the most calls on in the fall.
Although messy, you can pull the entire vine
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