Fruits such as yellow pitahaya exhibit changes in their mechanical properties during osmotic dehydration (OD). The knowledge of these mechanical properties is useful for the analysis of the quality and/or stability of the food. There was evaluated the influence of the time of osmotic dehydration, the level of pressure (atmospheric pressure and vacuum pulse) and the sucrose concentration of the osmotic solution (SO) (45 and 65°Brix) on the mechanical properties of slices of pitahaya. The vacuum pulse was 5 kPa for 5 min. Fresh and dehydrated samples were subjected to uniaxial compression tests until rupture; Three mechanical parameters were evaluated (fracture stress, fracture strain and modulus of elasticity). The results showed that the fracture stress and modulus of elasticity decreased significantly with OD time and vacuum pulse application, while increasing with increasing sucrose concentration. The fracture strain was increased with the OD time and with the vacuum pulse. These results indicate that the yellow pitahaya retains more firmness with atmospheric pressure and with 65°Brix with respect to the treatments with application of the empty pulse.