Summer Squash Packing Standards

Summer squash packaged

It is important to package second quality produce (soft, bruised or cut skin) in separate containers from first quality (firm and flawless) when sending fruit and vegetables to wholesalers and retailers. These standards are in place to help satisfy consumers.

Temperature

Summer squash can easily become injured by being chilled. While the produce is stored in packaging, the squash should be provided hydro-cooling or forced air circulation. The humidity can go as high as 95 percent. The standard temperature for summer squash during packaged periods is 50 degrees Fahrenheit.

Appearance

Summer squash, when packaged, should not have any bruises or cuts visible on the skin. The skin should be shiny and tender. The produce should also be firm.

Size

The length of a summer squash should be between 5 and 7 inches. The produce will be graded for quality and size. The squash should be packaged in half bushel boxes.

References

• Pennsylvania State University: Agricultural Marketing