Pumpkin Patch to Porch: A Gardener’s Guide to Fall

October is pumpkin season.  And here are some tips from the old Farmer’s Almanac to assure that you pick the best pumpkin and tips to make your pumpkin last longer.

Freshly harvested pumpkins can last up to one month at room temperature and 2-3 months if stored in a cool, dark and dry location.  Once carved, however, most pumpkins will start getting mushy in as little as three days.  So don’t carve your pumpkin too early if you want it to be at its best.  If you wish your pumpkin to last longer consider a surface carving that doesn’t penetrate the rind or paint your pumpkin instead of carving. 

When choosing a pumpkin look for one with a solid stem and no soft spots. Gently squeeze or press your fingers into the fruit. Pay close attention to the blossom end, or bottom, and around the stem. A fresh pumpkin should be solid to the touch. Test for the maturity of a pumpkin by gently pressing your fingernail into the rind. A mature pumpkin will resist scratching. If the surface is easily penetrated, the pumpkin was picked too early and will end up rotting. It should also feel heavy for its size and have a dull, matte skin, not a shiny one.  A few dents or bumps are fine but avoid any deep cuts or punctures. 

Check for firm, bright green stems as this indicates freshness. A dry, shriveled stem usually means the pumpkin has been picked and stored for a long period of time thus reducing its ability to remain fresh throughout the entire fall decorating season. Do not pick up the pumpkin by the stem as it may break off and that stem will continue to provide nutrients to the pumpkin after it is cut from the vine.

Before carving your pumpkin, wash it in cool soapy water, then riches with a 10% bleach solution to kill bacteria and allow to dry completely.  Be thorough when hollowing out the pumpkin.  Remove not only sees but also scrape out every strand and string as well as any gooey moist flesh.  This will slow microbial growth. After carving Submerge the entire pumpkin in a solution of one part bleach to four parts water for about 8 hours to kill bacteria and fungi. 

Apply a thin layer of petroleum jelly, or vegetable oil, to all cut edges and the inside of the pumpkin. This creates a protective barrier that seals in moisture and keeps out new bacteria.   Caution – if using real candles in your pumpkin avoid using petroleum jelly as it is flammable. 

You should also keep the pumpkin cool and out of direct.  Warm, sunny weather can accelerate decay, while cooler temperatures can help it last longer.  Display your pumpkin in a shady area and avoid direct sun.  The warmth from real candles will accelerate the rotting process so artificial is best. 

If you notice you carved pumpkin is starting to look ‘unfresh’ you can spray it with 1 part vinegar to 1 part water to kill developing bacteria and fungal spores.  You can then spray daily with this solution.