The effect of calcium application was evaluated on cellular tissue over morphometric parameters and quality attributes of melon fresh-cut ( Cucumis melo L). Melon samples were treated with different sources of calcium chloride, lactate and propionate at two concentrations: 0.5 and 1% at 60°C for three times of application. The effect on tissue firmness is due to activation of pectin methylesterase and calcium presence, allowing the firmness stabilization. The morphometric parameters indicated a positive effect of lactate and calcium chloride to maintain integrity of the cell wall. Treatments with propionate and without calcium creased cell area by 38% and 51% respectively, which is reflected in loss of tissue firmness. Propionate retained melon sensory attributes, and lactate showed intensification of them. The application of calcium as salts of chloride and lactate preserved characteristics of pre-cut fresh melon as minimal processing treatment, which may contribute to product stabilization during storage.