Pumpkins and winter squash should be harvested when they are mature, have a hard rind and before frost. Leave the stem on when cutting from the plants to prevent decay organisms from entering. Pumpkins and winter squash will keep best if they are cured for 10 days at 80-85 degrees F. Acorn squash, however, should not be cured but stored at 45Degrees F. to prevent stringiness. For good flavor and texture, pears, except for Seckel, must be ripened after harvest. Pick pears when they are fully mature.
Fruit is ready to harvest while it is quite firm but the color has lightened to a pale green.
It should part easily from the branch when you lift up on the fruit and twist. Pears left to ripen on the tree tend to become grainy or stringy. The center also may turn brown before the exterior shows deterioration. Pears ripen quickly after harvest when held at 60 to 65 degrees F. Ripening will take one to three weeks. After ripening, pears should be canned or preserved.