Modern consumers are interested in healthy food to ensure healthy ageing, with the aim of ensuringa healthy ageing. Research expects industry level achievement for fortified fruit as an alternative. Thisstudy assesses the useful life time cape gooseberry (Physalis peruviana L.) fortified with vitamin E usingthe technique of vacuum impregnation (IV), depending on the colour, texture and stability of vitamin Eat different storage conditions. The active components of vitamin E are quantified by HPLC and levelsin the fruit are reported based on 100 grams fresh capegooseberry. The answer to the IV is affected bythe area and the distribution of the pores of the apex, which contributed to obtain levels of fortificationin the final product exceeding the criteria set (100% of the Consumer Daily Recommendation (RDC)Colombia): 159,8 ± 38,0% RDC ≅ 35,15 ± 8,35 mg dl-α-tocopherol acetate with a time of useful lifeof 15 days. The process IV and vacuum packaging were significant in color (darker) and the texture(more soft).