Cantaloupe is a nutritious and tasty fruit with unique physical, chemical and organoleptic properties. Osmotic dehydration is considered to be an innovative approach in cantaloupe preservation. In this study, different parameters in osmotic dehydration of cantaloupe cubes were optimized. The effects of osmotic solution concentrations (40, 55 and 70% w/w) and time of immersion (0-4.5 h) on solid gain (SG), water loss (WL) in addition to sensory attributes were evaluated. Experiments were carried out under completely randomized block design (CRD) and factorial model. Results indicated that concentration and time of immersion had significant effects on solid gain, water loss and weight reduction, while sensory properties didn\'t change significantly.

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