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#1
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Another squash question
I accidentally picked my first butternut squash. It's a good large one
and I would like to store it. A week ago just after picking it had one small area which was darker brown but the staining looked quite superficial. In the last week, however, the area has spread and other little bits have begun to go darker. The surface of the squash is very slightly indented where the staining occurs - kind of pock-marked. I wondered if anyone knew whether this is a common affliction of butternut squashes and whether it means it's unlikely to keep. Janet G |
#2
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In article ,
Janet Galpin wrote: I accidentally picked my first butternut squash. It's a good large one and I would like to store it. A week ago just after picking it had one small area which was darker brown but the staining looked quite superficial. In the last week, however, the area has spread and other little bits have begun to go darker. The surface of the squash is very slightly indented where the staining occurs - kind of pock-marked. I wondered if anyone knew whether this is a common affliction of butternut squashes and whether it means it's unlikely to keep. Yup. And others. Eat it PDQ, or it will rot to slime. Regards, Nick Maclaren. |
#3
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#4
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In article ,
Janet Galpin wrote: I accidentally picked my first butternut squash. It's a good large one and I would like to store it. A week ago just after picking it had one small area which was darker brown but the staining looked quite superficial. In the last week, however, the area has spread and other little bits have begun to go darker. The surface of the squash is very slightly indented where the staining occurs - kind of pock-marked. Yup. And others. Eat it PDQ, or it will rot to slime. Thanks, Nick, I will. Do you know what causes it? Not precisely, but it's fungal. It is a mould or similar, and the softening is exactly the same phenomenon where apples, peaches etc. soften (and go dark) as they get attacked in the same way. It progresses more slowly in squash, so it is easier to salvage the sound parts. Regards, Nick Maclaren. |
#6
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In article ,
Janet Galpin wrote: I have my plants in a poytunnel and I'm wondering whether the closer atmosphere in there could have tended towards producing moulds. Any suggestions as to whether I should pick the remaining squashes sooner rather than later? If they have turned that more mellow colour which seems to suggest ripeness, is it better to pick them anyway? Yes. Polytunnels are very likely to make the problem worse - and so is the weather we have been having (at least here). Put them somewhere airy, dry and sunny (and frost free) and keep an eye on them. Well ripened squashes will keep for 6 months, but that is tricky to achieve in this land of dim gloom and perpetual damp. Regards, Nick Maclaren. |
#7
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