Tropical fruits such as cape gooseberry, provide appreciable amounts of body carbohydrates, minerals and vitamins required for good health. Its consumption is usually as fresh fruit. Because of its high water content it is highly perishable and require conservation techniques to avoid the decrease of the organoleptic properties. Within these techniques the most appreciated is the low temperatures concentration. With this work, the physic-chemical characterization of fruit, pulp and concentrate was done in order to select the most suitable