The purpose of this work was to study the influence of calcium lactate and sugar type on mechanical properties and cellular structure of osmodehydrated melon pieces. The process was carried out for two hours under controlled temperature (30° C) and agitation (120 rpm), using a 40°Brix sucrose or maltose solution containing calcium lactate (0 to 2,0%). Samples were analyzed with respect to water loss, solids and calcium gain, mechanical properties (stress and strain at rupture) and structure by light microscopy. Maltose treatments in combination with the salt action promoted higher water loss and lower solids gain rates. The calcium lactate addition in the sucrose or maltose solution resulted in higher stress at rupture values. This increase was more pronounced for sucrose treatments, due to the higher calcium uptake observed in these experiments. Calcium lactate was efficient in the maintenance of melon cellular structure when used at concentrations up to 1,0%. Maltose showed a higher protector effect in cellular membrane functionality, while the treatment performed only with sucrose solution as well as both treatments with salt concentration at 1,5% caused an intense cytoplasm plasmolysis and cell wall damages.354765773Official Methods of Analysis of AOAC International, , ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 17.ed. ArlingtonBuggenhout, S.V., Use of pectinmethylesterase and calcium in osmotic dehydration and osmodehydrofreezing of strawberries (2008) European Food Research and Technology, 226 (6), pp. 1145-1154. , HeidelbergCastelló, M.L., Influence of osmotic dehydration on texture, respiration and microbial stability of apple slices (var. granny smith) (2009) Journal of Food Engineering, 91 (1), pp. 1-9. , OxfordChiralt, A., Changes in mechanical properties throughout osmotic processes: Cryoprotectant effect (2001) Journal of Food Engineering, 49 (2-3), pp. 129-135. , OxfordChiumarelli, M., Cassava starch coating and citric acid to preserve quality parameters of fresh-cut "Tommy Atkins" mango (2010) Journal of Food Science, 75 (5), pp. 297-304. , ChicagoFerrando, M., Spiess, W.E.L., Cellular response of plant tissue during the osmotic treatment with sucrose, maltose and trehalose solutions (2001) Journal of Food Engineering, 49 (2-3), pp. 115-127. , OxfordFerrari, C.C., Structural changes, mechanical properties and sensory preference of osmodehydrated melon pieces with sucrose and calcium lactate solutions (2010) International Journal of Food Properties, 13 (1), pp. 112-130. , PhiladelphiaFerrari, C.C., Cinética de transferência de massa de melão desidratado osmoticamente em soluções de sacarose e maltose (2005) Ciência E Tecnologia De Alimentos, 25 (3), pp. 564-570. , CampinasLewicki, P.P., le Vu, H., Pomaranska-Lazuca, W., Effect of pre-treatment on drying of tomatoes (2002) Journal of Food Engineering, 54 (2), pp. 141-146. , OxfordLima, A.S., Estudo das variáveis de processo sobre a cinética de desidratação osmótica de melão (2004) Ciência E Tecnologia De Alimentos, 24 (2), pp. 282-286. , CampinasMartín-Diana, A.B., Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: A Review (2007) Trends In Food Science & Technology, 18 (4), pp. 210-218. , OxfordMastrantonio, S.D.S., Pereira, L.M., Hubinger, M.D., Osmotic dehydration kinetics of guavas in maltose solutions with calcium salt (2005) Alimentos E Nutrição, 16 (4), pp. 309-314. , AraraquaraMayor, L., Cunha, R.L., Sereno, A.M., Relation between mechanical properties and structural changes during osmotic dehydration of pumpkin (2007) Food Research International, 40 (4), pp. 448-460. , AmsterdamMelo, A.A.M., Vilas-Boas, E.V.B., Justo, C.F., Uso de aditivos químicos para a conservação pós-colheita de banana 'maçã' minimamente processada (2009) Ciência E Agrotecnologia, 33 (1), pp. 228-236. , Lavras, jan./fevPereira, L.M., Effect of calcium salts on the texture, structure and sensory acceptance of osmotically dehydrated guavas (2007) Journal of the Science of Food and Agriculture, 87 (6), pp. 1149-1156. , LondonPrinzivalli, C., Effect of osmosis time on structure, texture and pectin composition of strawberry tissue (2006) European Food Research and Technology Heidelberg, 224 (1), pp. 119-127(2004) Normas De Classificação De Melão, p. 6. , PROGRAMA BRASILEIRO PARA A MODERNIZAÇÃO DA HORTICULTURA, São Paulo: CEAGESP, (CQH. Documentos, 27)Quiles, A., The effect of calcium and cellular permeabilization on the structure of the parenchyma of osmotic dehydrated 'granny smith' apple (2004) Journal of the Science of Food and Agriculture, 84 (13), pp. 1765-1770. , London