If necessary, pumpkins can be ripened in a well-ventilated barn or greenhouse. The best temperatures for ripening are 80-85 degrees Fahrenheit with a relative humidity of 80-85%. Night temperatures should not drop below the sixties. Even if pumpkins are ripe, a period of curing can improve storage life. The curing period should be about 10 days. During this process, the fruit skin hardens, wounds heal and immature fruit ripens all of which prolongs the storage life. Pumpkins should be stored in a cool, dry place. Ideal temperatures are between 50 F and 60 F and relative humidity of 50 - 70%. Higher humidity allows condensation on the fruit with risk of disease, and lower humidity can cause dehydration. Higher temperatures increase respiration and can cause weight loss. Temperatures lower than 50 F cause chilling injury. In a greenhouse, temperature can be managed with ventilation on sunny days. Unless it is quite cool, heat is not likely to be needed if the house is closed up at night.  

Often it is not feasible to harvest pumpkins early and store them until they can be marketed, and so they must be stored in the field. If vines and fruit are healthy, storage in the field can be successful for a few weeks. If the vines die back, damage to the fruit from sun, disease and insects is more likely. In any case, it is important to scout for insects feeding on the fruit and handles, which may include squash bug nymphs or adults, or striped cucumber beetle. Control them if damage is evident. In fields that have a history of Phytophthora blight, Fusarium fruit rot, or black rot, field storage may increase the incidence of these problems, particularly if we have a period of wet weather or a major storm while fruit is sitting in the field. This has been one of the causes of significant losses in recent years, and one reason that we recommend bringing fruit in as soon as it is mature.