Squash is a popular seasonal item but keep it in your promotional plan year-round as it is popular with health-conscious shoppers. Offer multiple varieties of squash to your consumers. Clearly label each variety and offer some information on the taste and uses of each type of squash.
Shipping
winter squash 50-lb. 11⁄9-bushel cartons/crates 40-lb. cartons/crates 35-lb. cartons/crates RPC – 6411, 6413, 6416, 6419, 6420
Grades
fall and winter squash U.S. No. 1 U.S. No. 2
Handling
*Temperature: hard, 50 to 55 F, 10 to 13 C *Relative humidity: hard, 70-75% *Mist: winter, no *Typical shelf life: hard, 30 to 180 days *Ethylene-sensitive (Do not store or transport ethylene-sensitive items with commodities that produce ethylene.) *Hard squash is moderately susceptible to freezing injury (Able to recover from one or two light freezings.) *Susceptible to chilling injury (Damage sometimes is not apparent until the produce is returned to a higher temperature.) *Table queen and delicata will keep up to one month at 50 to 55 F, 10 to 13 C. *Do not can or freeze raw hard-shelled squash. However, cooked squash freezes well. *Refrigeration will change the flavor and texture of hard-shelled squash and high temperatures will cause deterioration.
1⁄3-1⁄2 lb. winter squash = about 1 serving 2-lb. peeled, trimmed squash = about 4 cups cooked or 4 servings 1-lb. summer squash = about 4 cups grated 1-lb. summer squash = about 2 cups salted and squeezed 1-lb. summer squash = about 31⁄2 cups sliced or chunked 1-lb. summer squash = about 11⁄4 cups mashed 1-lb. summer squash = about 3 to 4 servings
