How to mature winter squash

[Muse]

I grow kabocha squash ("Japanese Pumpkins") yearly. Last year I harvested 85 of them, totaling over 180 lb.

Today, I noticed that 7 of the ones I have growing in my yard don't really have any plant support. IOW, the stems that are supplying water and nutrients have shriveled and are basically dried out. So, I cut them off the vine, figuring that nothing will be provided by the mother plant to the squash, so why not cut them off now?

My question is how can I best mature the squash that I've removed from the vines? They look mature, but it's really hard to tell when they are truly mature. Pressing a finger nail into the rind to see how tough it is is a good test, but only cutting it open will show how mature they are.

At this point, I figure that if I cut any of these open that I cut off today I will find that the flesh isn't yet fully ripe. When it is fully ripe it's a deep, almost reddish orange. In that state, when cooked, it tastes fairly sweet, a lot sweeter than an orange pumpkin. Right now, I think the flesh would look paler in color, would be juicier, not as tough, would be almost brittle, and when cooked wouldn't taste nearly as fine as matured kabochas.

1. I could leave them outside in the sun where they would be warmed during the day. Then, bring them inside before the rains come in middle to late October.

2. I could bring them inside and store in a cool, dry, well ventilated area, which is where I store them during the late fall and winter.

Which is the better method?

 

[MagnusTheBrewer]

I don't believe you can mature/ripen squash.

 

[Muse]

I don't believe you can mature/ripen squash.

This is not true. I read a site the other day in which it was noted that winter squash will improve remarkably in flavor after around 3 months after picking. The question is, in what kind of environment is this best achieved?

Edit: A site I'm looking at now says this:

"Harvesting and storage:

Fruits are ripe if you cannot easily pierce the rind with your fingernail. Never rush to harvest winter squash, though, because immature fruits won’t store well. Unless pests or freezing weather threaten them, allow fruits to ripen until the vines begin to die back. Expect to harvest three to five squash per plant. Use pruning shears to cut fruits from the vine, leaving 1 inch of stem attached. Clean away dirt with a soft, damp cloth, and allow fruits to cure for two weeks in a spot that’s 70 to 80 degrees Fahrenheit. Store cured squash in a cool, dry place, such as your basement, a cool closet or even under your bed. Check every two weeks for signs of spoilage."

I don't really think that's the last word. It's not easy to find solid info on this. For instance, checking every two weeks for spoilage is far too cavalier. A squash can go from seemingly OK to totally spoiled in a few days. Also, last year I did something different which was to have a fan going 24/7 on my stored squash and this resulted in reducing my spoilage factor (mostly fungal) by 90%! That site didn't even mention ventilation.

Edit2: A better site says this:

• Cure the fruits by exposing them to sun in the field for 5–7 days; or, if there is a threat of hard frost, cure the fruits inside for 5–7 days at 80–85°F/27–29°C with good air ventilation. The curing process will improve storage potential by toughening the skin, and it can speed up the necessary post-harvest storage interval needed by some types for optimal quality.
• After curing, store fruits at 50–60°F/10–15°C, with 50–70% relative humidity and good ventilation. Repeated exposure to temperatures below 50°F/10°C may cause chilling damage.
• Sort fruits on a regular basis to remove any rotten fruits.

 

[MagnusTheBrewer]

This is not true. I read a site the other day in which it was noted that winter squash will improve remarkably in flavor after around 3 months after picking. The question is, in what kind of environment is this best achieved?

Edit: A site I'm looking at now says this:

"Harvesting and storage:

Fruits are ripe if you cannot easily pierce the rind with your fingernail. Never rush to harvest winter squash, though, because immature fruits won’t store well. Unless pests or freezing weather threaten them, allow fruits to ripen until the vines begin to die back. Expect to harvest three to five squash per plant. Use pruning shears to cut fruits from the vine, leaving 1 inch of stem attached. Clean away dirt with a soft, damp cloth, and allow fruits to cure for two weeks in a spot that’s 70 to 80 degrees Fahrenheit. Store cured squash in a cool, dry place, such as your basement, a cool closet or even under your bed. Check every two weeks for signs of spoilage."

I don't really think that's the last word. It's not easy to find solid info on this. For instance, checking every two weeks for spoilage is far too cavalier. A squash can go from seemingly OK to totally spoiled in a few days. Also, last year I did something different which was to have a fan going 24/7 on my stored squash and this resulted in reducing my spoilage factor (mostly fungal) by 90%! That site didn't even mention ventilation.

Edit2: A better site says this:

• Cure the fruits by exposing them to sun in the field for 5–7 days; or, if there is a threat of hard frost, cure the fruits inside for 5–7 days at 80–85°F/27–29°C with good air ventilation. The curing process will improve storage potential by toughening the skin, and it can speed up the necessary post-harvest storage interval needed by some types for optimal quality.
• After curing, store fruits at 50–60°F/10–15°C, with 50–70% relative humidity and good ventilation. Repeated exposure to temperatures below 50°F/10°C may cause chilling damage.
• Sort fruits on a regular basis to remove any rotten fruits.

That's if they start out mature/ripe to begin with.

 

[Mr.IncrediblyBored]

What does curing mean in this case? I didn't think squash or melons ripened after picking. Most will soften somewhat and get a thinner skin to make them more pleasing to eat, but they don't generate any more sugar, like say a banana would.

 

[Muse]

What does curing mean in this case? I didn't think squash or melons ripened after picking. Most will soften somewhat and get a thinner skin to make them more pleasing to eat, but they don't generate any more sugar, like say a banana would.

True winter squash are nothing like melons or bananas.

A well grown and cured kabocha squash's flesh is tough and orange, the deeper orange (more reddish) the better! In that state it is more flavorful and sweeter.

I do not thoroughly trust the site quoted below, although it is an academic institution. I'm not having good luck finding detailed info by knowledgeable people on the subject of harvesting and storing winter squash, in particular my kabochas. However, info like this is easily found at several sites online (although they usually say to cure at 80-85 F and perhaps 85% humidity):

Most winter squash benefits from a curing stage; the exceptions are acorn, sweet dumpling and delicata. Curing is simply holding the squash at room temperature (about 70 degrees) for 10 to 20 days.
- - - -
From Wikipedia:

When kabocha is just harvested, it is still growing. Therefore, unlike other vegetables and fruits, freshness is not as important. It should be fully matured first, in order to become flavorful, by first ripening the kabocha in a warm place (77 °F/25 °C) for 13 days to convert some of the starch to sugar. Then the kabocha is transferred to a cool place (50 °F/10 °C) and stored for about a month in order to increase carbohydrate content. In this way the just-harvested, dry, bland-tasting kabocha is transformed into a smooth, sweet kabocha. Fully ripened, succulent kabocha will have reddish-yellow flesh, a hard skin, and a dry, corky stem. It reaches the peak of ripeness about 1.5–3 months after it is harvested.

 

[mindless1]

The better method depends on whether you want faster ripening, and sooner spoilage from higher temperature or not. Left outside at this time of year you should check them at least daily.

Yes there should be ventilation, not just in the room but at least a little in the immediate vicinity of the squash, and it should sit on a wicking medium like newspaper, cardboard, etc. not plastic or other non-permeables.

Personally I would store them in a cool indoor area and put some outside to ripen faster at the rate you want to eat them.

 

[Muse]

The better method depends on whether you want faster ripening, and sooner spoilage from higher temperature or not. Left outside at this time of year you should check them at least daily.

Yes there should be ventilation, not just in the room but at least a little in the immediate vicinity of the squash, and it should sit on a wicking medium like newspaper, cardboard, etc. not plastic or other non-permeables.

Personally I would store them in a cool indoor area and put some outside to ripen faster at the rate you want to eat them.

Nice, thoughtful and sensible answer. Thank you.