Over the past few decades at the Agricultural Research Organization in Israel, efforts were devoted to developing a much improved acorn squash. These protocols for prolonging storage life will help attain controlled, gradual year-round marketing of quality acorn squash at uniform, reasonable price levels for farmers and consumers, and could facilitate overseas export. Storage at 20 ☌ with reduced humidity was suitable for a 1-month period. Storing the fruits at 10 ☌ with reduced humidity (Rh 70%) enabled a 3-month shelf life with significantly reduced fruit-rot incidence and minimal effect on fruit quality of all three cultivars. Pre-treating the fruits with hot water brushing and rinsing before storage was found effective in reducing rot incidence of the fruits stored at 15 ☌, but only for one cultivar. The plants were highly productive and bore fruits of superb quality, but there was a high incidence of fungal rots during postharvest cold storage. The plants were grown trellised, in an insect-proof greenhouse, for fruit production during the winter to meet consumer demand. Presently, we evaluated productivity, quality, and storability of these new cultivars in fall plantings. A breeding program in Israel has produced three new acorn squash hybrids of enhanced sweetness and flavor.

Acorn squash ( Cucurbita pepo) is a familiar fruit vegetable in North America, appreciated for its attractive appearance, good flavor, nutritional content and long storage life.

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