Sweetness,
fine
texture,
flavor,
and
juiciness
are
the
factors
that
determine
quality
in
cantaloupes.
Melons
must
be
mature
at
harvest
to
achieve
these
characteristics.
Cantaloupes
do
not
increase
their
sugar
content
after
harvesting
as
some
fruits
do,
although
they
will
soften
and
change
their
types
of
sugars.
A
cantaloupe
picked
at
the
right
maturity
will
be
well
netted
or
webbed
and
have
a
smooth
rounded
depressed
scar
at
the
stem..
This
is
called
a
full
slip,
because
the
stem
has
come
off
fully
and
smoothly
when
the
melon
was
given
a
slight
lift
by
the
picker.
If
the
stem
end
is
rough,
the
cantaloupe
was
not
fully
mature
when
picked
and
will
not
have
the
favorable
characteristics
of
the
full
slip
melon.
Melons
that
are
transported
over
long
distances
must
be
kept
cold.
Cantaloupes
should
be
of
adequate
size,
5
inches
or
more,
not
small
or
runty,
or
misshapen.
They
should
not
have
cracks,
be
shriveled,
flabby
or
badly
bruised.
Melons
showing
any
degree
of
decay,
such
as
mold
or
soft
sunken
spots
on
the
surface,
should
be
rejected.
Melons
should
be
left
at
room
temperature
until
they
take
on
a
yellow
background
appearance,
acquire
aroma
and
soften.
Objective
determination
of
quality
based
on
measurements
from
U.C.
Davis.
They
consist
of
14
different
characteristics.
Ground
spot
diameter,
measured
in
centimeters,
elevation
of
net
above
the
melon
surface,
judged
visually;
net
tightness,
that
is,
lateral
development
of
spread
of
net
strands;
melon
color,
both
background
color
and
color
of
the
net;
unnetted
suture
width;
size
measured
by
melon
cross
the
diameter;
ratio
of
melon
length
to
cross
diameter,
which
indicates
shape;
net
toughness
as
indicated
by
resistant
of
net
to
scraping
by
a
knife
blade
held
at
60
degree
angle;
melon
firmness,
as
measured
by
instrument
that
makes
a
depression
under
a
dead
weight
applied
for
a
specified
time
at
a
point
midway
between
the
stem
and
blossom
ends
at
about
90
degrees
from
the
ground
spot
center;
cavity
diameter
and
outside
cross
diameter;
ratio
of
thickness
to
cavity
diameter;
flesh
firmness
as
measured
by
a
Ballauf
pressure
fruit-tester;
and
concentration
of
soluble
solids
as
measured
by
a
hand
refractometer.
