The influence of both the cultivar and the dehydration method, applied before freezing, on quality characteristics of dehydro-frozen muskmelon spheres has been studied. Water was removed from muskmelon cultivar Mirado and Rony, prior to freezing, by Dewatering-Impregnation-Soaking in concentrated solution (DIS) for 1 h, air dehydration and combined DIS-air dehydration to a final 50% weight reduction. The results of the analysis of exudate loss, texture, colour, aroma composition and sensory characteristics ascertained the crucial importance of the cultivar which had a great influence on the quality of the end products. Moisture reduction prior to freezing reduced exudate loss and improved texture at thawing. All the pre-treatments caused the loss of ethyl esters, namely "positive" aroma compounds, while the alcohols, "negative" aroma compounds, increased in air dehydrated fruits and remained stable in the DIS-treated ones. This finding could explain the higher sensory acceptability of the DIS-treated fruit when compared with those pre-air dehydrated.