Cantaloupe fruit (Galia F-1 cv.) was treated with 3% benomyl or with hot water at 55 degrees C for 90 seconds each. Fruit was then packed into perforated polyethylene bags for cold storage. Controls were treated with benomyl or hot water but stored unpacked. Melons were placed into cold rooms set at 2 degrees C and 85 to 90% RH. Over a 6-week storage period, weight loss, titratable acidity (TA), fruit firmness, pectin esterase (PE) activity, infection rate, sensory quality (taste) and infection source determinations were carried out at weekly intervals.