Changes in Quality during Storage of Yellow Squash

In Fall 2014 six commercial varieties and six advanced selections of yellow crookneck and straightneck squash were evaluated to determine the impact of variety and harvest packing methods on storage quality.  Squash were grown on plastic mulch using standard practices in Tifton, Georgia. Fruit were harvested and either washed in a sodium hypochlorite solution (150 ppm) immediately after harvest and prior to packing for storage or harvested and packed without washing.  Squash were stored in vented clamshell containers at 12.7 ^oC and 95% relative humidity.  Weight loss was measured for fruit at three harvest dates using both washing treatments for a storage period of two weeks.  Weight loss was similar during storage for both washing methods; however, there were differences between harvest date and for rate of weight loss during storage. This was attributed to different weather conditions at harvest.  There were also significant differences between varieties for weight loss, with the straightneck variety Enterprise having lless weight loss during storage than other varieties.  Firmness was also measured during storage.  Crookneck varieties had a significantly greater loss of firmness during storage and became unmarketable due to loss of firmness after 8 and 11 days of storage; while only one variety of straightneck squash, ‘Multipik’, became unmarketable due to loss of firmness during storage.  There were no differences in firmness changes in storage between washing methods.  However, there were differences in visual decay between postharvest treatments. Fruit that were submerged in the sodium hypochlorite bath had little detectable decay during the 14 day storage period. However, fruit that were picked and stored without washing had visual decay symptoms that rendered many of them unmarketable after eight days in storage.  These results suggest that crookneck varieties of squash may lose firmness quickly in storage rendering them unmarketable, while straightneck varieties are able to be stored longer prior to sale.  In addition, squash that is field-packed without washing must be marketed shortly after harvest, while those that are washed in a sodium hypochlorite solution may be stored longer.