Demand for gulupa (Passifl ora edulis Sims) −one of the so- called high Andean fruits− has increased lately, not only because it supplies important components of a balanced diet, but also because it is a complementary source of metabolites that aid in maintaining a good health condition. However, its short postharvest life affects its quality. Thus, the objective of the current research was to characterize the physical parameters that affect the quality of this product, with the aim of taking proper advantage of its organoleptic properties and optimizing its postharvest management. Destructive samplings were carried out on fruits of known age, which allowed conducting quality-related-parameter analyses during pre and postharvest. The results clearly showed shell weight and thickness reduction during ripening and postharvest. Pulp formation started at the 42 th day after fl owering (DAF), accompanying an initial weight increase, which was followed by a fi nal decrease at fruit maturity. Shell fi rmness declined since 21 DAF. During storage, moisture levels went down, with the consequent increase in physiological weight loss during postharvest. Non-linear models were used to describe shell weight and thickness, as well as pulp weight. The harvest, which took place around 91 DAF, guaranteed the necessary fruit quality conditions. In this respect, it was observed that when the fruit remains under environmental conditions, it should be consumed around day 14 after harvest, which is when the shell starts to wrinkle.