RESEARCH OVERVIEW
Abstract
This article presents the results of a study on the effect of temperature on the shelf life of squash. Pumpkins can be stored at - 18 ℃ for 12-15 months. A 4 ℃ difference in storage temperature drastically reduced the shelf life of the squash, leading to a reduction of 12-15 months to 30-40 days. In the functional diet, it is stated that the temperature of - 17-18 ℃ is optimal in the correct selection of storage conditions for the uninterrupted supply of squash to the population and the organization of long-term storage of squash as much as possible.