Patty Pan/Summer Squash

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Storage Guidelines

Commercial storage guidance for summer squash (Cucurbita pepo: zucchini, crookneck, straightneck, scallop, cocozelle, vegetable marrow). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.

Summer squash shrivel with very little water loss and their tender skin is injured by the slightest scratch or bruise, and chilled fruit pit and decay quickly once warmed. Sensitive to ethylene: keep away from ethylene-producing fruit. Source: USDA Agriculture Handbook 66 (rev. 2016).

Nutritional Information

Squash, summer, scallop, raw; USDA SR Legacy, FDC 169289, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 18 kcal; Protein: 1.2 g; Fat: 0.2 g; Total carbohydrate (by difference): 3.84 g; Dietary fiber: 1.2 g; Vitamin C: 18 mg; Folate: 30 µg; Total sugars: 2.39 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.