Cantaloupe (Cucumis melo Var. reticulatus, Naudin) were evaluated during development and then fresh-cuts were stored after preparation from various maturities to track quality changes during storage. Flowers were anthesis tagged one morning and developing fruit were harvested weekly at 13, 20, 27–28, and 34–35 days after anthesis (DAA). Mature fruit were harvested at 37–38 DAA with five distinct maturities: 1/4-, 1/2-, 3/4-slip, full-slip and over-ripe. Hunter L* and a* color values indicated change from pale green to light orange that occurred after 28 DAA. There were significant decreases in L*, a* and b* by day 9 in storage as fresh-cuts. After 28 DAA, sucrose dramatically increased, and this was positively correlated with increases in both total sugars (r = 0.882, P = 0.084) and °Brix (r = 0.939, P = 0.041). Gradual subjective deterioration occurred during storage, which was independent of maturity. There was a negative linear trend over the length of storage in hand-held firmness for each maturity level and the slopes decreased significantly with increasing maturity; indicating the effect of storage duration decreased as maturity increased. Vitamin C had a significant increasing trend (P-value = 0.042) during development from 12 through 35 DAA, then losses were greater in fresh-cuts prepared from full-slip fruit (65%) than in less mature fruits, quarter-slip 40%, half-slip 48%, and three quarter-slip 50%. The pH of mesocarp tissue dropped to the lowest value (5.25) just prior to physiological maturity, then peaked after harvest (6.51–6.79), and generally declined by the end of freshcut storage. In sum, considering other publications on this study, and herein, fruit should be harvested at greater than or equal to 1/2-slip to attain optimum quality and storability.