Kinghorn Gardens

Prolonging Pumpkins

October 1st, 2009

We all get that itch to buy pumpkins, gourds and other fall produce when they begin appearing in early fall.  They are fresh, and beautiful and there are so many nice ones from which to choose.  Afraid that if we wait too long we won’t have the perfect pumpkin for that Halloween Jack-O-Lantern, or those great gourds to adorn the Thanksgiving table.  So we buy them, knowing they may rot before we have a chance to carve - but that is a chance we are willing to take.  Here are a few tips, I learned from the September/October 2009 issue of Midwest Living Magazine, to help prolong the length of time these fall fruits can adorn your space with festive color:

• When picking a pumpkin, make sure they have uniform color, and a firm feel.  When picking gourds, make sure they are firm, if you can’t easily poke your fingernail into the skin, they are ready.
• Wash pumpkins and gourds right away, with a diluted bleach solution (1 1/2 teaspoon per half gallon of water).  This will eliminate bacteria and spores which may eventually lead to rotting.
• Store gourds in a cool, dark place and turn them often.  Small gourds dry quickly, but larger ones may take a few months.  When dry, seal them with a varnish.
• Place fresh pumpkins in a warm humid area for a few days (like a garage in autumn) before placing them outdoors . This will thicken the pumpkin’s skin allowing it to last for up to a month.  If left in cool storage pumpkins can last up to three months.
• Keep the apples away!  Apples release a gas that accelerates rotting in pumpkins and gourds.