Field heat is heat accumulated by the fruit growing in a field. On days with high air temperatures, internal temperatures within the fruits is often equal to the air temperature. If field heat is not removed, melons degrade prematurely resulting in poor quality melons with a greatly reduced shelf life. Precooling can be done with cold water, cold air, or ice. Hydrocooling is the most efficient method, but the choice among cooling methods depends primarily on economic factors and the type of shipping container used.
Buyers generally specify packaging and shipping requirements.
Room cooling and forced-air cooling are also suitable for melons. Room cooling is necessary after precooling in order to maintain fruit quality. Muskmelons harvested at partial slip can be held for up to 15 days at 36 to 41 degrees F at 95 percent relative humidity. Muskmelons harvested at full slip can be held for 5 to 14 days at 32 to 36 degrees F at 95 percent relative humidity. The major quality factor in melons is the sugar content of the fruit or soluble solids.