Summary This work investigated the effect of exposure of fresh‐cut melon (Cucumis melo L. var. reticulatus) to ultraviolet‐C (UV‐C, 254 nm, 0.04 kJ s −1 m −2 ) radiation for different times (30, 60, 120 s) on main degradative enzymatic activities (polyphenol oxidase, peroxidase, pectin methylesterase and polygalacturonase) and quality parameters (firmness, colour) during storage at 5 °C. Enzymatic activities in samples washed with water and treated with UV‐C radiation were similar to samples washed with 100 mg L −1 NaOCl and significantly lower than untreated samples, especially after 7 days of storage at 5 °C. Tissue softening was noticed in all samples although those treated with UV‐C light resulted 7–12% firmer than untreated ones. The lowest perceptible colour variation, expressed as ΔE*, was in samples exposed to 120 s radiation (ΔE = 8.58), while the highest value was noticed in untreated sample (ΔE = 11.06). Postcut UV‐C fruit treatment was effective in extending the shelf life of minimally processed ‘Galia’ melon.