The effects of a proposed chilling treat- ment for controlling Ceratitis capitata fruit-fly on cape gooseberry fruit were evaluated; the afore- mentioned pest is restricted within the USA. Fruit with and without calyx, some previously disinfected with a 100 ppm sodium hypochlorite solution (con- sisting of 6.25% available chlorine) and some ha- ving no calyx and no kind of disinfection were trea- ted at an average 1.5° C (+/-0.65) temperature for 16 days. Physical, chemical and physiological cha- racteristics were measured and analysed before and after quarantine treatment and each two days for 18 days during which some transport and storage temperature conditions were simulated. It was con- cluded that cape gooseberry fruit generally presen- ted climatic behaviour related to their respiratory pattern; this peaked earlier in fruit without calyx than in fruit with calyx; earlier ripening occurred in disinfected fruit according to respiratory intensi- ty. No frequent or generally significant differences were presented for the other variables. Fresh and dry weight variable behaviour tended to decrease with time for all treatments; pH values tended to increase with time, as occurs with solid soluble va- lues and titratable acidity. The maturity index rose as time lengthened.