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Summer squash are grown in both the spring and fall in some climates. Summer squash are harvested as immature fruit, have soft skin, and are very perishable (1- to 2-week shelf life).
Summer squash may be divided into four groups:
Crookneck varieties are more challenging to pack than straightneck varieties due to their curved shape, and they are more prone to breaking at the neck during harvest. While production information for all types of squash is provided, straightneck and zucchini varieties are the most widely grown for commercial markets due to their ease of handling and packing.
Squash is a warm-season crop and should be planted once the danger of frost has passed. The optimal soil temperature for germination is around 85°F, and germination is minimal or nonexistent below 60°F. To achieve an earlier harvest, growers often plant before optimal temperatures are reached. Techniques such as using plastic mulch, row covers, proper row orientation, and/or transplanting can help mitigate cold-temperature conditions and promote an earlier crop.
Squash grows best in well-drained, sandy loam soils with high organic matter and a pH range of 6.0 to 6.5. For early crops, choose lighter soils that warm up quickly. Avoid low, poorly-drained soils prone to waterlogging, as they can create unfavorable growing conditions. To minimize the risk of soil-borne diseases, it is recommended to plant squash in fields that have not hosted squash, cucumbers, watermelons, or cantaloupes for at least three years.
To plant squash, sow seeds 1 to 1.5 inches deep in rows spaced 36 to 48 inches apart. After germination, thin plants to 18 to 28 inches between each plant to establish the final stand. If planting by dribble method, about 3 pounds of seed are needed per acre, while only 1 pound is required with a precision seeder. When using plastic mulch, plant double rows per bed with plants spaced 18 inches by 18 inches. For continuous, long-season squash production, make multiple plantings every 10 to 14 days. You can plant up to 60 to 70 days before the expected first frost date.
12-36” in row and 48-72” between rows
For optimal quality, harvest squash while the fruits are still tender and retain a shiny or glossy appearance. The ideal size for harvesting will vary depending on the market, but fruits should not have hard seed coats. Squash quality deteriorates quickly as the shiny color fades to a dull finish. Under favorable conditions, squash should be harvested every other day, or even daily. When harvesting, leave a short piece of the stem attached to the fruit and use cotton gloves to avoid damaging the skin. The first round of summer squash harvested tends to be the highest quality. To maintain quality and extend the marketing season, harvest a planting for only 2-3 weeks before moving on to the next one.
For specific cultivars:
HARVEST FRUIT: It is common for the first fruits of some squash varieties to be malformed, withered, or blackened, which typically indicates poor pollination. This issue is usually resolved as more male flowers appear. To ensure consistent production and quality, harvest regularly, 2-3 times a week, once the plants begin producing. When harvesting:
Handle the fruits with care to prevent any scratching or damage.
HARVEST BLOSSOMS: Harvest male blossoms (with thin stems) or female blossoms (with thick stems and an immature fruit at the base of the flower) in mid to late morning when fully open. Clip flowers 1-2" below flower base. If a squash fruit crop is also desired from the same planting, only harvest male flowers, leaving a few to pollinate the female flowers.
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