Variety traits

Keeping quality — Large-fruited pumpkin

Cucurbita maxima Duchesne

An economic and biological trait that determines the ability of fruits to maintain their commercial and organoleptic qualities under standard storage conditions for 3–10 months.

In the reference 82 varieties crop Giant pumpkin, where this is mentioned in the description.

The evaluation of keeping quality for this species is conducted in dry, ventilated rooms at a temperature of 6–8°C and a humidity of 70–75%. Varieties with high keeping quality retain their consumer properties for up to 9–10 months, whereas early-maturing cultivars with less dense rinds are suitable for storage for 3–4 months.

The key factors for shelf life are the genetic density of the integumentary tissues and the level of dry matter in the flesh. Keeping quality is directly influenced by ensuring biological maturity at harvest, the application of potassium-phosphorus fertilizers to strengthen the rind, and maintaining the integrity of the peduncle during harvesting.

General information about the subject — on the page Keeping quality.

Sources8

Varieties of Giant pumpkin mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.