Specialty melons may not be the biggest sellers in the produce department, but they do add sales and make your store a destination for shoppers looking for something new. Try out different varieties of melons to see which ones sell the best in your store.
Shipping
35-lb. flat crates 30-lb. cartons, various counts, including imports RPC 6416, 6419, 6420, 6423, 6425, 6426
Grades
Casabas, crenshaws, persians, juan canary and santa claus have no official grades and are called unclassified.
Handling
Temperature: 50 F, 10 C; hold cut melon below 45 F, 7.2 C Relative humidity: 90-95% Mist: no Typical shelf life: 14 to 21 days Susceptible to chilling injury (Damage sometimes is not apparent until produce is returned to a higher temperature.) Melons require careful handling to prevent damage. They are sensitive to extreme heat or cold. Flavor and texture can be improved if product is held for a few days at 60 F (15.6 C) before use. For fresh-cut melons, take note of the following U.S. Food and Drug Administration rules: wash melons with potable water, clean and sanitize the cutting area and utensils, hold cut product at 45 F (7.2 C) or lower. If cut product cannot be held at that temperature, throw it away after four hours. This is key, as bacteria can thrive in melon netting.
2/3 to 1 lb. = 1 cup cubed melon
