✅ What temperature can a pumpkin withstand in open ground? What low night temperature is critical for young cucurbits?

What is the minimum temperature that pumpkins can withstand?

What temperature can a pumpkin withstand in open ground?
At what temperature does pumpkin freeze?

Autumn frosts affect garden beds in different ways. The leaves of cucumbers, zucchini and pumpkin are the first to respond to cold weather. The tops all wilt from a slight frost. A slight cold snap is enough and all the foliage is gone. There are still peppers and eggplants with tomatoes, and all the large leaves of the pumpkin are frozen. It is enough to lower the night temperature to -1 and you need to collect the pumpkin and put it away for storage. It is better that the pumpkin does not remain in the garden at low temperatures below -3 degrees so that it does not freeze, then it can be preserved. In comfortable storage conditions, when it is dry and cool, the pumpkin can be stored until spring.

Every year we plant pumpkin on our plot; this crop is not only very tasty, but also very healthy.

I most often use pumpkin to make pumpkin porridge; you can also bake pumpkin (whole or sliced), and you can also make a delicious pumpkin pie.

Pumpkin is a rather unpretentious crop, but at the same time pumpkin loves warmth.

If the thermometer shows minus 1 degree, then the pumpkin needs to be collected urgently, this is the minimum temperature that the pumpkin can withstand.

It is optimal to harvest the pumpkin in mid-September; if weather conditions permit, you can remove it in early October, but later the pumpkin may freeze.

I constantly plant pumpkin in my plot. I really like to eat pumpkin porridge with millet.

I usually harvest pumpkins at the end of September, at the beginning of October. Many sources say that a pumpkin can withstand sub-zero temperatures if it is kept at this temperature for a short time. The pumpkin can easily withstand temperatures of plus one.

Therefore, if they say that there will be frost at night, then it is better to remove the pumpkin. It's not worth risking the harvest.

I plant a lot of pumpkins at my dacha. In the spring I plant it as seedlings, and plant it in open ground as soon as constant warm weather sets in and frosts are not expected. Since there is no point in covering it with covering material, it is better not to rush into planting it in the ground. And the earth will warm up well. And in the fall I monitor the temperature so that I have time to harvest the pumpkin before frost. I live in Siberia, so there may already be frosts in September. A pumpkin can suffer even at + 1. Of course, it will not freeze - the leaves will stick a little, but the fruit will not be noticeable. But a pumpkin that was in the garden at 0 and - 1 will be stored worse in winter. But below -1 the pumpkin faces trouble. We usually pick pumpkins in late August - early September.

Where and how to store pumpkin?

In the cellar

The most reliable way to preserve a pumpkin is to place it in a cellar, since this place usually maintains a constant air temperature of about 5°C and moderate air humidity of 75%. Of course, before storing vegetables, the cellar will need to be prepared first:

completely get rid of last year’s harvest (you can only leave closed jars of pickled cucumbers and tomatoes);
ventilate the room well;
wipe down the shelves;
dry the floor;
carry out disinfection from parasites and mold (for this, it is recommended to smear the walls and shelves with lime before laying vegetables).

After preparing the room, you can directly plant the pumpkin in compliance with the following rules:

put the fruits on racks, since the temperature on them is higher than on the floor;
place dry paper or straw under the fruits;
do not place fruits close to the walls;
be sure to point the fruit stalks upward;
maintain about 10 cm between the fruits, that is, do not lay them close to each other;
Place straw between the pumpkins.

After planting, it is necessary to regularly check the condition of the fruits. If it is discovered that some fruit has spoiled, it must be immediately removed from the cellar.

If condensation appears on the pumpkin, it should be thoroughly wiped with a dry cloth, and then the cellar should be ventilated and checked how the ventilation system works. Condensation usually appears at high humidity. If the water droplets are not dried, dark spots will form on the pumpkin, which will turn into rot. For preventive purposes, you can put quicklime in the cellar, since it perfectly absorbs excess moisture.

In the apartment

It is much more difficult to store a pumpkin in an apartment in the winter, because this will require finding a lot of space, creating temperature conditions and darkness. The task will be much easier if the apartment has a storage room. In this case, the pumpkin can be stored according to the following rules:

For better preservation, place the fruits in containers, such as a cardboard box, wooden box, box or plastic container. For these purposes, you cannot use plastic or cellophane bags, since condensation will accumulate in them, which will lead to the formation of a favorable environment for the development of harmful fungi.
Place parchment paper or a small layer of dry straw under the fruits, as well as between them. In the future, the litter should be changed if it becomes damp.
Place containers of vegetables on pantry shelves.
Regularly ventilate the room and maintain an optimal temperature (up to 10-15°C).
Inspect pumpkins from time to time in order to promptly remove fruits that begin to deteriorate.

Even if the pumpkin is stored indoors, it cannot be washed, since the natural coating on the rind should be preserved, which is a kind of protection against spoilage of the vegetable.

If the apartment does not have a storage room, then you can allocate another space for storing pumpkins:

Cool place near the windowsill . You need to put cardboard or a thick layer of paper under the fruits and between them, and they should be installed with the stalks facing up. During the daytime, the sun's rays will fall on the pumpkin, which will lead to its rapid spoilage. To prevent this, the vegetable should be covered with a breathable material, for example, linen or cotton fabric.
Glazed balcony or loggia . Cover the uninsulated floor with an old blanket, on which place the fruits with the stalks up and at a distance of 10 cm from each other. To protect from the sun, they need to be covered with a cloth. When the temperature drops, it is better to wrap the fruits using a cotton blanket. You can also make shelves or racks on the balcony, which must be painted and whitened with lime to destroy fungi. Afterwards you can store the pumpkin on them.
Under the bed in a cool room . As a last resort, you can keep the pumpkin under the bed. It cannot be placed on linoleum or cement, so it is advisable to place plywood under it. The fruits should still not touch each other. As with other storage methods, they need to be laid with the stalks facing up.

In a refrigerator

If the pumpkin has grown large, it will have to be divided into 2-3 parts, but in this case the shelf life at room temperature will be significantly reduced - to 3-4 days. In addition, this will require drying the cut with a napkin and wrapping the fruit in linen to protect it from sunlight.

Cut pumpkin will keep in the refrigerator for about 7 days if cut into pieces, which are carefully placed in clean plastic bags. To increase the storage time to up to a month, you can wrap the pumpkin in foil, but in this case the wrapper will have to be changed regularly, and the pumpkin pieces will have to be greased with vegetable oil so that they do not dry out.

Cut pumpkin can be stored for the longest time in the freezer, but to prevent it from spoiling, it must first be frozen. Of course, in this case, much will depend on the quality of freezing. It is done as follows:

Wash the fruits, remove the peel and seeds, and then cut into small pieces.
Place the chopped pumpkin in the refrigerator for 8 hours or overnight.
Keep the cooled pumpkin for about 1.5 hours at room temperature.
Dry the pumpkin in the oven for about 2 hours at a heating temperature of 50-60°C, and then cool.
Place the pieces in special containers or freezer bags, removing excess air. To avoid having to defrost the entire pumpkin in the future, it should be placed in containers for freezing in small portions - 300-500 g each.
Place the preparations in the freezer.

In this form, the pumpkin can be stored until the next season.

To enjoy the pleasant taste of a vitamin vegetable, it must be defrosted correctly. So that the pumpkin loses less juice, it should be taken out of the freezer and placed on a shelf in the refrigerator. It will take about 10 hours to completely defrost. If you need to defrost the pumpkin faster, you can simply put it in the sink and eat it after 5 hours, but in this case it will turn out drier.

To defrost the pumpkin as quickly as possible, you can put it in the microwave by turning on the “Defrost” mode. If you don’t have such a device, you can simply throw the bag of pumpkin into a bowl of hot water. However, it should be noted that such methods negatively affect the structure of the pulp.

Night temperature for pumpkin. Biological features of pumpkin

Pumpkin is an annual plant with a powerful root system and a long flexible stem that grows up to 7 m in length and even more. The central root, in search of moisture and nutrients, “drills” the ground to a depth of 7 m, and its lateral branches grow up to 4 m.

Wide five-fingered leaves and large yellow or yellow-orange pumpkin flowers in the garden are visible from afar. After 10-12 leaves, fruits are set on the main stem.

The size, taste and keeping quality of pumpkin depend on the variety. Most varieties have a shelf life of no more than 3-4 months, but there are also record holders. For example, pumpkin fruits of the Krupnoplodnaya variety can be stored for up to 9 months, and Muscat variety - up to 2 years, without losing their taste and beneficial qualities.

Pumpkin loves warmth and does not tolerate cold well. At a temperature of 30° and sufficient moisture reserves in the soil, pumpkin seeds germinate in 2-3 days. At soil temperatures below 20° they take a very long time to germinate, but at soil temperatures of 10° and below they “go on strike” and do not germinate at all.

The optimal temperature for pumpkin growth and development is 25°C. In such conditions, it quickly increases its leaf mass (and the total leaf surface area of one pumpkin can reach up to 40 m²), and the fruits form large and juicy.

Pumpkin is not only a heat-loving plant, but also a moisture-loving one. It is especially important that the pumpkin has a sufficient amount of moisture when it begins to bloom. During this period, the root system of plants is not yet sufficiently developed, and lack of moisture can lead to the fall of the ovary.

In addition to warmth and moisture, pumpkins need plenty of sunlight to grow. Therefore, it is better to grow it in areas open to the sun and protected from cold winds.

Which varieties are suitable for storage?

Not all varieties of pumpkin can be stored in winter, so this factor must be taken into account when purchasing seeds. Mid-season and late-ripening varieties are best stored, especially if you plan to keep them in a cellar or basement. Varieties that are distinguished by increased shelf life are:

Kherson . Mid-late, drought-resistant and heat-loving variety. This pumpkin has a thick gray skin and a slightly flattened shape. There are small spots and stripes on the skin. The pulp is orange, fleshy and sweet.
Slavuta . It belongs to late varieties, so harvesting is carried out in the middle or end of September, depending on the weather. This variety of pumpkin has a grayish-green skin, sweet flesh and strong immunity to disease.
Ioannina . A mid-season variety that has an oval shape, an orange peel with small green spots and a pleasant sweet taste. Does not suffer from powdery mildew.
Hylea . A mid-season nutmeg variety that has a thin skin, yellowish-orange pulp with a pleasant taste.
Polyanin . Mid-season table variety. The fruits ripen in a cylindrical shape, have a brown peel and sweet pulp, which is used in baby food.
Vitamin . This is a late-ripening variety of nutmeg pumpkin with a ripening period of 130 days, which is recommended to be planted in warm summer conditions. The fruits are oval in shape, have a yellow rind with green stripes and sweet orange flesh. They can weigh from 4 to 7 kg.
Winter sweet . This is a mid-season variety with a gray crust covered with spots. The shape of the fruit is round and slightly flattened. The pulp is orange, sweet in taste and smells pleasant. Has immunity against various fungal diseases. Well kept. Fruit weight is from 6 to 12 kg.
Pearl . Mid-late variety of nutmeg pumpkin. The shape resembles a pear; the pulp is consumed even fresh. The fruits grow weighing up to 5 kg.
Interception . A late-ripening variety that bears small fruits weighing up to 3 kg. Their shape can be elongated or shortened. Great for baking and juicing.
Zhdanna . The variety is considered mid-season. The fruit ripens in a large size, has bright orange flesh and a sweet taste. The fruits can weigh up to 8 kg. It has strong immunity to diseases and long shelf life.
Arabatskaya. Butternut squash has a growing season of 118-127 days. The fruits are cylindrical in shape and resemble zucchini in external characteristics. They weigh from 9 to 20 kg. The rind is bright yellow and the flesh is orange and sweet. The variety is well stored in the cellar.
Gymnosperm . A mid-early pumpkin variety that grows from 5 to 15 kg. It has a hard rind and yellow flesh. Keeps well under optimal conditions.

Experienced gardeners recommend choosing varieties of nutmeg pumpkin for winter storage, since under optimal conditions they have a high shelf life - about 6 months. Popular varieties include varieties such as Vitaminnaya, Zhemchuzhina, Intercept, Vita and Butternut.

Critical temperature for pumpkin. BIOLOGICAL FEATURES

Pumpkin crops, especially butternut and wax pumpkins, as well as lagenaria and luffa, are very demanding of heat. The optimal temperature for their growth and development is 25-30°C. Zucchini and large-fruited pumpkin are more cold-resistant. For normal growth and fruiting, pumpkins require a temperature of at least 20°C; when it decreases, growth is delayed and fruit set worsens. Long-term (up to 10 days) exposure to temperatures up to 10°C is detrimental to adult plants.

The hard-barked type of pumpkin has the greatest cold resistance compared to other types. Its seeds begin to germinate at a temperature of 13-14°C, but the optimal temperature for growth is 24-26°C. Normal pollination of plants is possible at a temperature of 20-25°C.

Pumpkin plants, originating from hot steppe and semi-desert regions, have a powerful, highly branched root system that allows them to extract moisture from a large volume of soil. For example, the root system of lagenaria reaches a depth of 2.5 m. The surface roots of nutmeg pumpkin also occupy a large area and have great moisture-absorbing power, so it successfully tolerates drought. The heat resistance of these types of pumpkin crops is due to the strong pubescence of the leaves and a developed air-bearing layer of tissue, which allows them to withstand ambient temperatures of up to 65°C.

Pumpkin - it's important to know

Although pumpkin is a drought-resistant plant, it and lagenaria are the most demanding of moisture among melons. These plants consume especially a lot of water during the flowering and fruit formation phases.

Pumpkin is a short-day plant. It is demanding of light, especially in the phase of cotyledons, flowering and fruit ripening, but slight shading does not have a significant effect on the formation and growth of fruits. For benincasa, good lighting is very important, since it grows poorly in the shade with strong thickening. Lagenaria and luffa are also light-loving and do not tolerate even the slightest shading.

Video: how to properly store pumpkin?

The following video describes the conditions under which pumpkin should be stored so that it does not become moldy and rotten:

How to preserve a pumpkin so that it lasts until the next harvest? The answer can be found in the video below:

Pumpkin is a healthy dietary product that can be preserved for the winter in both fresh and processed forms. To preserve all the beneficial properties of the product fresh, it is better not to store it for more than 6 months. It should be noted that the optimal period for storing pumpkin is 2-3 months.

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What frosts can a pumpkin withstand? BIOLOGICAL FEATURES

What to do if the pumpkin starts to spoil?

There is no need to throw away the pumpkin if it has just started to spoil; just cut out the spot and use the cut pumpkin immediately or freeze it. There is no specific period for how long pumpkin can be stored, but if you organize storage correctly, you can enjoy fresh pumpkin both in winter and spring.

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Growing seedlings

Pumpkin seeds are sown for seedlings at the end of April, and at the end of May the grown plants are planted under film in open ground. If you don’t want to create shelter for seedlings, then they should be replanted after June 10, and the seeds should be sown in mid-May. Separate containers with a volume of 0.5 liters or peat pots measuring 10 cm are used as containers. 1 sprouted seed is planted in each container to a depth of 3 cm.

Until the shoots appear, it is advisable to maintain the temperature at 20–25°, and then lower it for a week to 15–20°. After this, the optimal temperature is 18–22° during the day and 15–18° at night. Pumpkin needs bright light and 10-12 hours of daylight. Water it rarely, only when the soil in the pot dries slightly. If the seeds were planted in fertile soil, then there is no need to feed the seedlings.

The pumpkin is transplanted into open ground when it has 2–4 true leaves, approximately 20–30 days old. Pumpkin does not tolerate replanting well, so it must be carefully handled along with a lump of earth, without damaging the roots. Before planting seedlings, 1 liter of warm water is poured into the prepared holes; after transplanting, the soil is moistened and mulched again.

Pumpkin seeds are sown for seedlings at the end of April, and at the end of May the grown plants are planted under film in open ground. If you don’t want to create shelter for seedlings, then they should be replanted after June 10, and the seeds should be sown in mid-May. Separate containers with a volume of 0.5 liters or peat pots measuring 10 cm are used as containers. 1 sprouted seed is planted in each container to a depth of 3 cm.

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Preparation: selection, sorting and processing of vegetables

Technology for preparing pumpkin for storage:

Only the most suitable specimens are selected;
Ripe vegetables are sorted from unripe ones, and healthy ones from those affected by diseases. IMPORTANT :
Trimming areas with dark spots and mold will not be enough: this will only increase the risk of mold development;
Only whole fruits that are free from cracks and damage from pests are selected for storage;
The harvested crop is cleaned of soil using a dry towel, then dried in a dark, dry place;
If the pumpkin was collected during rain, it must be thoroughly dried in a dark, dry place.

It is not recommended to wash or wipe the vegetable with a damp cloth to preserve the natural protective layer.

Large fruits are collected separately. HELP :
They need to be processed 1-1.5 months after collection;
Items with minor damage, scratches or dents should not be thrown away. All damaged areas are carefully cut off with a knife. IMPORTANT:
These vegetables cannot be stored in a cellar or basement, only in the refrigerator or freezer;
Rejected diseased and too small (up to 14 cm in diameter) pumpkins must be processed immediately;
Cover small scratches on the pumpkin with a bactericidal plaster. This will increase the shelf life. In winter, these specimens should be eaten first. Scratches are also treated with brilliant green or a 3% solution of potassium permanganate.

The timing of pumpkin ripening is determined based on the type of crop, since it can be early-ripening, mid-ripening, or late varieties. Main differences: