Charentais is a bright orange fleshed melon with sugary flavor, and fragrant flesh. It is popular both as a dessert and breakfast melon. It is available year round and is grown in Europe and in California. It has a smooth skin and is deeply ribbed. It is a good keeper if kept in a dry dark place. 

Charentais  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.

Charentais Melons should be well-shaped and  nearly globular 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 lightly ridged 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 Charentais: 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 Charentais 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 Charentais melon information:
http://aggie-horticulture.tamu.edu/PLANTanswers/vegetables/melons.html

http://www.marketreport.com/melons.htm

http://www.orst.edu/Dept/NWREC/melon.html