Buttercup Squashes are ready to harvest about 95-100 days (but may be up to 110-120 days) (3 to 4 months) after you sow your seed. Ripening time will be affected by climatic factors. When to Pick Buttercup Squash? It takes approximately 100 days for the buttercup squash to mature. With these tips, you will be able to harvest the buttercup squash at the best time to enjoy it to the fullest. When the buttercup squash has a deep, rich color, hard skin, and stem, it is likely mature and ready to be picked.īe sure to harvest buttercup squash before frost begins in your area, or your crop will be completely damaged. If there is no mark left on the skin of the buttercup squash, it means that it is ready to be harvested. A good way to check if the skin of the buttercup squash is hard is to press with a fingernail, if there is a mark on the skin it is that the squash is not yet ripe to be harvested. It is important to harvest the buttercup squash at the right time because once removed from the vine it will not continue to ripen like other fruits or vegetables that can ripen once harvested. The color should be deep green and the skin of the buttercup squash should be hard to the touch. The best way to know when to harvest buttercup squash is to observe the color and firmness of the squash skin. Likewise, the number of days to harvest the buttercup squash can vary depending on the amount of sun, water, and nutrients the plant received during its development of the buttercup squash. When to Harvest Buttercup Squash? Approximately 100 days after planting, the buttercup squash will be ready to be harvested. Final Conclusions About Harvesting Buttercup Squash When to Harvest Buttercup Squash.DAYS TO MATURITY: From direct seeding subtract about 14 days if transplanting. Buttercups are sweeter after a few weeks of storage and will keep up to 4 months. Storage potential and timing of best eating quality varies by type. Repeated exposure to temperatures below 50☏/10☌ may cause chilling damage. STORAGE: Store at 50-60☏/10-15☌, 50-70% relative humidity and good ventilation. Sun cure by exposing fruits for 5-7 days or cure indoors by keeping squash at 80-85☏/27-29☌ with good air ventilation. Cut fruits from vines and handle carefully. HARVEST: Fruits are typically ready about 50-55 days after fruit set, and should be harvested before any hard frosts. Keep field borders mowed and remove plant refuse in the fall spring plow to bury pupae. For vine borers, cut out of vines and hill soil over the wound. Squash bug eggs found on the undersides of leaves may be crushed by hand. Protect young plants with floating row cover. INSECT PESTS: Cucumber beetles, squash bugs, and vine borers are all common pests for cucurbits. If necessary, check with your local Cooperative Extension Service agent for specific control options. Avoid problems with adequate soil drainage, good air flow, insect pest control, and crop rotation. DISEASES: Common cucurbit diseases include powdery mildew, downy mildew, bacterial wilt, and Phytophthora. In-row spacing depends on fruit size and is generally: small, 18-24" medium, 24-36" large, 36-48". PLANT SPACING: Bush to short-vine habits generally require 6' between-row spacing, while long-vine habits require 12' between-row spacing. Thin to 1 plant per spacing interval after seedlings are established. DIRECT SEEDING: Sow 2 seeds at the appropriate spacing interval for the variety's vine length, 1/2-1" deep. Handle seedlings carefully minimal root disturbance is best. After danger of frost has passed, transplant out according to the spacing recommendations for each variety. Harden plants 4–7 days prior to transplanting. Thin to 1 plant/container or cell with scissors. TRANSPLANTING: Sow 2-3 seeds per 2" container or plug flat about 3 weeks prior to transplanting. Poor fruit development may indicate insufficient pollination. Row covers should be removed when plants begin to flower. Plastic mulch and fabric row covers (AG-19 grade) can aide plant establishment and exclude insect pests during the seedling stage. SCIENTIFIC NAME: Cucurbita maxima CULTURE: Fertile, well-drained soil with a pH of 6.0–6.8 is best.
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