Casaba melons have a hard shell that is golden yellow with a variegated light green nettled look. The skin is slightly bumpy and waxy, and the flesh is light green, smooth textured and firm with a subtly sweet taste. When purchasing Casaba melons, cut pieces are a good way to insure ripeness. 

Casaba Melons are good sources for vitamin C and some vitamin A. Melon is low in calories and high in water and fiber.  One pound of melon yields one cup cut or cubed melon pieces. Melon is versatile, good for salads, dessert presentations, sorbets, beverages, and side dishes.

Casaba Melons should be well-shaped and  nearly spherical and uniform in appearance. There should be no scars or surface defects, and no evidence of bruising. They should appear heavy for size, the surface bumpy and waxy and not fuzzy. 
U.S. grades are No. 1, Commercial and No. 2. Distinction among grades is based predominantly on external appearances. Sizing is based on count per 13.6 kg (30 lb.) container, most typically 4 or 5, and occasionally 6 melons per carton. High quality appearance is protected, in part, by packing with a partition to protect melons from bruising, compression and scuffing. 
To properly store Honeydew: 45- 50 degrees F  Storage life is typically 12-15 days at 45 degrees F with up to 21 days attainable. 

Source authorities vary in the reported optimum storage and shipping temperatures for Casaba melons. Most recommendations use  45 degree F and 85-90% R.H. as the optimum handling conditions. In general, if melons are ripe or pretreated with ethylene at 100 ppm for 24 hr, trade recommendations for short-term storage and shipping are often range from 36.5 - 41 degrees F. Extended holding at these temperatures will induce chilling injury, rapidly evident after transfer to typical retail display temperature 

Here are some good links for Casaba melon information:
http://www.produceoasis.com/Items_folder/Fruits/Casaba.html

http://aggie-horticulture.tamu.edu/PLANTanswers/vegetables/melons.html