Melon (Cucumis melo) type 'Piel de Sapo' like other members of the Cucurbitaceae, it is chilling injury (CI) sensitive. The object of this work was to analyze the chilling injury development in melon fruits, type 'Piel de Sapo' var. Sancho, under different cold storage conditions and treatments: 1-MCP, ethylene, and sucrose esters of fatty acids (SE). Melon fruits were stored at 2 and 8°C for 34 days. Sampling was performed during cold storage, before and after transfer to 20°C. Evolution of chilling injury symptoms, electrolyte leakage, ethylene and CO2 production, ethanol and acetaldehyde, firmness, and sensorial analysis were determined. Spanish melon fruits of the Type 'Piel de Sapo' are sensitive to C.I. a temperature of 2°C, and can be conserved for 10 days with limitations. However, at 8°C it is possible to extend shelf life to 40 days with the presence of only traces of damage. Ethylene applied externally and 1-MCP protected the fruits against C.I.; however, ethylene decreased flesh firmness quickly shortering shelf life. 1-MCP temporarily delayed ripening and senescence, apparently by blocking the receptors of ethylene.