Cape gooseberry fruits are harvested at maturity for consumption at three different times. They areevaluated physico-chemically and sensorially. Repeated measures analysis are performed using a variancecovariancestructure of the first order autoregressive heterogeneous. The results show statisticallysignificant differences (p0,05) for aroma,texture, mouth taste and flavors variables. The accesions studied for the phytoimprovement program ofthe physical, chemical and organoleptic characteristics were similar to the commercial samples. Thereforeit is expected that crosses between them do not invalidate the exercise.