Calcium salts and heat treatment for quality retention of fresh-cut 'Galia' melon

► Ca ascorbate, chloride and lactate (0.15 g Ca g−1) combined with water (60 °C) maintained fresh-cut 'Galia' melon quality. ► After 10 days of storage, these three Ca salts resulted in lower respiration rates. ► The treatments resulted in higher tissue total Ca contents, almost twice that in controls, and maintained firmness. ► Hot water immersion maintained flesh firmness through its effect on PG and PME enzymes. ► The Ca salts did not reduce the sensory quality.