<p>Galia melon is known to have a short shelf life and subjected to quality deterioration. This study aimed to enhance the storability and reduce spoilage of fresh-cut Galia melon cubes using various mixtures of chitosan and calcium lactate coating. The tested mixtures included 2, 4, or 6% Ca-lactate with 0.2% nano-chitosan, 0.2, 0.4, or 0.6% nano-Ca-lactate with 2% chitosan, and 0.2, 0.4, or 0.6% nano-Ca-lactate with 0.2% nano-chitosan. Results showed that the combined use of nano-chitosan and nano-Ca-lactate coatings exhibited many benefits, including delayed spoilage, improved storability, and extended shelf life up to 16 days. The best results were achieved with the combination of 0.2% nano-chitosan with 0.2, 0.4, or 0.6% nano-Ca-lactate, which reduced the firmness loss to 20.3% compared with 66% for uncoated melon pieces (control). Furthermore, total plate count and yeast/mold count were lowered from 7.1 to 3.4 log CFU g⁻¹ in the control treatment to 5.6 and 1.4 log CFU g⁻¹ in case of 0.2% nano-chitosan with 0.2% nano-Ca-lactate., respectively. Uncoated samples (control) showed off flavor formation at the end of storage while coated treated samples still maintained their quality in terms of taste and received higher scores. Based on the obtained results, combination of 0.2% nano-chitosan and 0.2% nano-Ca-lactate treatment proved to be effective in extending the storage time up to 16 days and preserving the quality and bioactive components of the fresh-cut melon cubes.</p>