Consumer demand for ready-to-eat products has continuously increased in the world market, due to their freshness, low caloric content, nutritional value and convenience. Osmotic dehydration or edible coatings have been employed to maintain quality and extend shelf life of freshcut products. Thus, the purpose of this work was to investigate the effect of osmotic dehydration and pectin edible coating on quality of fresh-cut melon. Samples were osmodehydrated using a 40°Brix sucrose solution containing 0.5% calcium lactate for 30 or 120 minutes at 30°C. Fruits not subjected to osmotic treatment were dipped into a 0.5% calcium lactate solution. Then, samples were recovered with pectin solution (1 or 2%). Fresh fruit was used as control. Respiration rates and ethylene production were evaluated after the processing, while weight loss, firmness, sensory acceptance and microbial growth were analyzed during 14 days of storage at 5°C. All the treatments were effective in the reduction of respiration rate, due to the interaction of calcium ions with pectin, hindering gas exchange. Control and coated samples presented low ethylene levels, as a consequence of low melon respiration. Osmotic pre-treatments performed for 120 minutes led to higher weight loss and lower sensory scores along the storage, which can be associated to the greater water loss and solid gain, affecting fruit sensory characteristics. Shorter osmotic process time (30 minutes) allied to the use of 1% pectin edible coating resulted in better preservation of fruit firmness, higher sensory acceptance and lower weight loss throughout the storage time. Calcium dip treatment also reduced weight loss and maintained fruit texture along 14 days. However, lower sensory acceptance was verified for samples recovered with 2% pectin solution, suggesting that the combination of calcium lactate and pectin coating may have masked melon sweetness.