The water activity (aw) is an intrinsic product characteristic that influences the microbial ecology of a sugar-rich product. It defined as free moisture content in the product. Both of moisture content and aw are highly important for the shelf life of osmo-dried cantaloupe during storage. No difference in moisture content was found between sample produced by FOD and SOD (P>0.05). On the other hand, SOD-treated sample had a lower aw than FOD-treated sample (P