The effects of a range of controlled atmospheres (CA) on sensory quality and acetaldehyde and ethanol concentrations in minimally processed cantaloupe melon were studied. Cylinders (1.8 diam × 3.5–4.0 cm) were prepared from cantaloupe melons cv. Durango harvested at commercial maturity. Pieces were stored in air or six CA (1.5 and 3% O2, air + 7.5 or 15% CO2, and 3% O2 + 7.5 or 15% CO2) for 15 days at 5 °C. After 9 days of storage, the pieces stored at 5 °C were firm, had high chroma values and visual quality and aroma scores, and low decay and off-odor scores. Elevated CO2 concentrations reduced microbial counts and the combination of CO2 with 3% O2 provided additional control. All CA treatments with CO2 maintained visual quality above the limits of salability at 15 days, while quality of air-stored pieces was poor. The same CA also reduced loss of typical cantaloupe aroma and development of off-odors. Acetaldehyde concentrations increased after 9 days, but then declined. Ethanol levels increased linearly with time in pieces stored in low O2 alone or with CO2. Pieces stored in CA had higher soluble solids than those stored in air. Pieces prepared with a sharp borer maintained visual quality scores longer than those prepared with a blunt borer due to the development of surface translucency and color changes. The sharpness of the borers did not affect the development of decay nor the loss of characteristic aroma.