Chemical changes during growth and development of fruits of three 'Galia' melon cultivars were evaluated. The respiration curves of the three cultivars exhibited a typical climacteric pattern, with peak of respiration coinciding with full maturity (44 DAA) and then decreased. Fruit flesh firmness slightly decreased up to the mature-green stage and then sharply declined during the ripening phase (44-48 DAA). Rind color, total soluble solids (TSS) and total sugars progressively increased during growth and development of the three cultivars. Reducing sugars and titratable acidity progressively increased, reaching a peak at 42 DAA and subsequently decreased. Total protein and ascorbic acid content increased steadily in the three cultivars, reaching a peak at 44 DAA, which coincided with the climacteric peak of respiration and then declined. Phenolic compounds progressively decreased with growth and development in the three cultivars. Galia cantaloupes should be harvested at least at physiological maturity, where the fruit attains maximum size and weight, rind color develops, TSS reaches 10%, total sugars above 8%, proteins and ascorbic acid at maximum levels, titratable acidity starts to decrease, phenolics are reasonably low and the fruit is still firm.

Physical changes during growth and development of fruits of three 'Galia' melon cultivars were evaluated. Fruit growth of the three cultivars followed typical simple sigmoid curves. Fresh fruit weight and flesh and rind thickness progressively increased in the three cultivars with advancement in growth up to physiological maturity stage (44 days after anthesis) and then remained constant. The respiration curves of the three cultivars exhibited a typical climacteric pattern, with peak of respiration coinciding with physiological maturity (44 DAA) and then decreased. Rind color progressively increased during growth and development of the three cultivars. Fruit flesh firmness slightly decreased up to the mature-green stage and then sharply declined during the ripening phase (44)(45)(46)(47)(48). 'Galia' cantaloupes should be harvested at least at physiological maturity, where the fruit attains maximum size and weight, rind color develops and it is still firm.

The effect of pre-cooling and waxing of three ‘Galia’ cultivarswas evaluated with regard to fruit quality and shelf-life at 18 ± 1°C and85%- 90% relative humidity. Pre-cooling and/or waxing reduced moistureloss, delayed fruit ripening, maintained quality and extended shelf-life ofthe three cultivars. Pre-cooling and/or waxing delayed the onset of theclimacteric peak, rind color development, fruit softening and TSSaccumulation by one to four days. Weight loss was reduced by an averageof 6.5% in the pre-cooled, 15.8% in the waxed and 27.4% in the pre-cooled and waxed fruits