While honeydew isn’t a top seller in the produce department, it is an important part of a well-rounded melon category. Broaden your honeydew display by offering orange-flesh and golden honeydew varieties in addition to the regular green-flesh variety.
Grades
U.S. No. 1 U.S. Commercial U.S. No. 2 These grades are not mandatory. Shippers instead must adhere to minimum state standards for sugar content.
Handling
Temperature: 45 to 50 F, 7 to 10 C; mature melons can be held at 36 to 38 F Relative humidity: 90-95% Mist: no Typical shelf life: 14 to 21 days Ethylene sensitive. Do not store or transport with commodities that produce ethylene. Place unripe product in warmer areas of the produce department. Honeydew, unlike other melons, does ripen and soften after harvesting when left at room temperature. Pin-size spots on the rind indicate chilling injury. Overripe melons have a bitter flavor. Fresh-cut Clean with potable water. Cut with sanitized utensils on a sterile surface. Hold at 45 F, 7.2 C. On displays above 45 F, use a marking system to identify and discard product after four hours.
