S & L Produce, Inc.

Squash

RETAIL

Squash should not be stacked more than four layers deep and should be arranged so squash does not fall off the rack.

If grouping different types of squash together, clearly label each variety. Inform consumers about which squash is good for what purpose and promote squash's many uses.

Merchandise cut, over wrapped portions of squash to draw consumer interest, especially hub barbs and bananas, which usually are too big to be purchased for one or two people.

Keep soft-shelled squash displays refrigerated, but do not place directly on ice because it will cause chilling injury.

Placement

Several types of squash can be grouped in orchard bins or on large tables and end caps, or grouped with other cooking vegetables according to a particular squash's use in the home.

Promotion

An autumn display can be created by using bushel baskets filled with different colored squash. Add touches of bittersweet and Indian corn to increase color impact.

Squash cut into spears is popular on veggie and party trays.

FOOD SERVICE

Summer squash is extremely watery and can make a softy mess of a recipe. Remove as much water as possible before cooking by bleaching whole squash or salting shredded, sliced, or julienne squash.

Summer squash can be substituted for eggplant, as well as carrots, in recipes.

Larger squash can be stuffed and small squash can be hollowed out for use as a serving dish.

HANDLING

- Ethylene-sensitive (Do not store or transport ethylene-sensitive items with commodities that produce ethylene)
- Soft squash is highly sensitive to freezing injury (Likely to suffer injury by one light freezing)
- Hard squash is moderately to freezing injury (Able to recover from one or two light freezings)
- Susceptible to chilling injury (Damage sometimes is not apparent until the produce is returned to warmer temperature)

Summer squash can be held at 32 to 40 F, 0 to 4.4C for periods of less than four days. Use immediately after removing.

Table queen and delicata will keep up to one month at 50 to 55F, 10 to 12.8C.

Scallopini squash is more perishable. Refridgerate and use promptly.

Do not can or freeze raw hard-shelled squash. However, cooked squash freezes well. Summer squash that has been frozen will turn to mush due to high water content.

Refridgeration will change the flavor and texture of hard-shelled squash and very warm temperatures will cause deterioration.

NUTRITION

The U.S. Food and Drug Administration has approved the following content descriptors for squash: fat-free, saturated fat-free, sodium-free, cholesterol-free, low in calories, and high in vitamin C. Descriptors approved for spaghetti squash are: low-fat, saturated fat-free, very low sodium, cholesterol free, and low in sodium. Descriptors approved for crookneck squash are: fat-free, saturated fat-free, sodium free, cholesterol-free, and low in calories.

Details

Temp

Soft: 41-50°F, Hard: 50-55°F

Humidity

Soft: 95%, Hard: 70-75%

Mist

Summer: Lightly, Winter: No

Shelf Life

Soft: 7-14 days, Hard: 30-180 days

Nutrition

Serving Size:
1/2 medium summer

Calories

20

Total Fat

0g (%)

Saturated Fat

0g (%)

Cholesterol

0mg (%)

Sodium

0mg (%)

Total Carbs

4g (1%)

Dietary Fiber

2g (8%)

Sugars

2g

Protein

1g (2%)

Vitamin A

6%

Vitamin C

30%

Calcium

2%

Iron

2%

For reference only.
Percent values based on
2,000-calorie diet.