A cantaloupe fresh from the field stays good for five to 10 days, while a store-bought cantaloupe stays good for about five days in the refrigerator once it is ripe, according to Food Safety News. The riper a cantaloupe, the shorter its shelf life.
Select cantaloupes that have no nicks or dents in them that allow bacteria to gain entry. Keep cantaloupes on the counter until ripe, then refrigerate. Keep them away from other foods to avoid passing bacteria on the cantaloupes' rinds to other foods. Wash cantaloupes under warm, running water before cutting them. Discard cut cantaloupe that has remained unrefrigerated for two hours or more.