As noted earlier, the taste of the cantaloupe will not change when you ripen it off the vine since its flesh does not contain starches capable of converting to sugars. The texture, color, and juiciness of the fruit can improve, though, so this process is still beneficial if you have a freshly harvested mature melon or one that is only slightly unripe. Use a brown paper bag that is large enough to fit the cantaloupe with a little extra room. The fruit should not be squeezed into the bag too tightly. Ideally, you should leave a little room for airflow inside the bag.  Make sure that you close the top of the bag when you are ready to let the melon begin ripening. The closed paper bag traps the ethylene gas produced by the cantaloupe as it ripens. The production of ethylene gas increases in the presence of additional ethylene gas, so keeping the gas concentrated within the space of the bag speeds up the ripening process. You need to use a paper bag instead of a plastic one. Paper bags are porous, so carbon dioxide can escape and oxygen can enter. Without at least this much airflow, the cantaloupe can begin to ferment. If you place a ripe banana or ripe apple in the bag, even more ethylene gas will be produced inside the space of the bag, and the ripening process will speed up even more. Bananas and apples produce notably high amounts of ethylene gas once they ripen, making them better options than most other fruits. Usually, the process will only take about two days, if not quicker.  Make sure that the place you store the melon is neither excessively cold or excessively hot. You should also avoid areas that are heavy in moisture or particularly drafty. Check on the progress of the cantaloupe throughout the process to make sure that it has not ripened early.

TL;DR in Vietnamese:
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