~20 lbs Cantaloupe aka "Muskmelon", "Netted Melon", "Rock Melon", "Hong-Mi-Gua", "Huang-Rou-Cao-Pi-Gua", "红蜜瓜", "黃肉草皮瓜" Cantaloupe is a melon with creamy, light yellow-orange skin. It usually has an oval shape with a netting pattern on the rough skin. The flesh is a coral orange with the center full of seeds and fiber that is commonly removed before consumption. Unripe cantaloupe lacks flavor, while ripe cantaloupe tastes sweet and tender; similar to honeydew. Make sure the fruit is not overripe because the texture becomes mushy. Cantaloupe is available year-round. Handling Tip Selection Cantaloupe should be firm but not rock hard and heavy for its size. Smell the cantaloupe for a pleasing aroma. Those without smell are underripe and the ones with an unpleasing odor are overripe. A yellowish patch on the surface is fine, this is where the fruit rest in the field. The stem end is round, smooth, and indented. As the fruit matures, it naturally detaches from the stem. Avoid cantaloupe with blemishes, shriveling, or cracked rinds. Storage Cantaloupe should be stored at 36°F - 45°F (2°C - 7°C) with a relative humidity of ninety-five percent and without mist. The typical shelf life is ten to fourteen days. Cantaloupe is sensitive to ethylene, a naturally occurring gas that regulates ripening. Cantaloupe should not be stored with high ethylene-producing products to extend shelf life. Cantaloupe is a high-level ethylene producer. Cantaloupe's sensitivity towards chilling injury decreases as the fruit matures. Mature cantaloupe may be stored for five to fourteen days at 32°F - 36°F (0°C - 2°C). Less mature cantaloupe may be damaged by storage at 36°F (
