The fruits fortified by the technique of vacuum impregnation (IV) represent word expectation product development minimally prosecuted with functional characteristics. This study evaluates the useful lifetime of strawberry (Fragaria ananassa Duch .) fortified with vitamin E, depending on the colour, texture and stability of vitamin E at different storage conditions. The dl-;-tocopherol acetate was quantified by HPLC hexane extracts and their levels are registered according to mg dl-;-tocopherol acetate / 100 g fresh strawberry and Recommendation% Consumer Daily (RDC). We evaluated the color coordinates CIE-L* a* b* and firmness by puncture tests. The process IV influenced the response of color (darker samples), while there was no influence on the time nor the type of packaging (with and without vacuum). The texture is affected by the IV (less harsh), while variations with respect to storage time and type of packaging were considered by most variations of fresh fruit. The 86.9 ± 13.7% �fortification levels were 19.1 ± 3.0 mg dl-;-tocopherol acetate %RDC in Colombia, with a shelf life of 9 days.