High dry matter content in fruit of winter squash influences their durability and prolongs the storage time. The forms of winter squash with a higher dry matter content in fruits are also characterized by a higher sugar content and are a valuable raw material for processing industry. The goal of the work was to study the variability of dry matter content in fruits of selected winter squash (Cucurbita maxima Duch.) forms in two following years of research. 12 forms of winter squash: 6 cultivars and 6 lines of different origin, differentiated in respect of the character studied were the material for research. The plants were grown in the experimental field of WAU, Wolica, in two successive years: 2003 and 2004. The fruits were harvested at the end of September and stored. In the middle of November the samples were taken and the content of dry matter was determined by drying the tissue at the temp. 105°C. The particular forms differed considerably from each other in respect of dry matter content in fruits. The line 801, characterized by very big fruits and pale cream-coloured flesh had the lowest level of the trait (3.31% in 2003 and 5.47% in 2004). The highest level of dry matter content was recorded for the form 800 (15.97% in 2003 and 23.95% in 2004) of small fruits and orange flesh. Among the studied cultivars Melonowa Żółta (4.97% and 7.04% respectively) and Bambino (7.40% and 7.33%) had the lowest level of dry matter content in fruits and Ambar (11.78% and 19.10%) had the highest. The dry matter content in fruits of the analysed material differed considerably in two following years of research amounting from 3.31% to 15.97% in 2003 and from 5.47% to 23.95% in 2004. All the forms studied, except for Bambino, were characterized, on average, by a higher level of the analysed character in 2004 (the mean - 12.38%) than in 2003 (the mean - 8.94%), which was probably connected with the lower amount of rainfall in August and September 2004. Thus the weather conditions during the vegetation period, apart from the genotype, had also a significant influence on the dry matter content in fruits of winter squash.
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