The tucuma is a natural fruit of the North region, rich in carotenoids and very consumed in natura. To be very perishable, the challenge is to ensure the maximum shelf life while maintaining the nutritional quality. The aim of this study was to investigate the effect of bleaching on the chemical composition of tucumã pulp stored in refrigerator. The acquisition of fruits was made in open fairs in Manaus and the experiment was conducted at the Department of Food Technology of the National Institute of Amazonian Research - INPA. The fruits were selected, washed, sanitized, peeled and pulped. The pulps into slices were divided into two plots, one being subjected to the bleaching steam for 4 minutes. The slices were packed and stored for 20 days at the temperature of 4 ° C ± 1. Every five days the pulps were analyzed for umidade, pH, acidity, weight loss and carotenoids. During the storage period the bleached pulp showed increased carotenoid content, weight reduction, increasing moisture and decrease acidity. The tucuma pulp bleached can be stored at a temperature of 4 °C, without occurrence major physico-chemical changes.