Squash and pumpkins are commonly grown in the Northeast by home gardeners as well as by commercial farmers for fresh market sales, for freezing and canning, or for Halloween and decorative purposes. Squash can be eaten fresh or stored for 4 months or longer under proper conditions. Both squash and pumpkin are susceptible to several diseases during the storage period or in transit if improperly cared for. Most of the diseases discussed here originate in the field during the growing season.