Tamarillo is an exotic fruit that has great potential as a functional ingredient, presenting rich phenolic composition. However, due to its high perishability may undergo biochemical changes during storage. Thus, technologies for extending the postharvest life of tamarillo should be developed. The aim of this study was to evaluate the influence of pasteurization and storage time under antioxidant capacity (AC) and total phenolic compounds (PC) of tamarillo pulp. Tamarillo pulp was stored at -20°C by 30 days (T1) and 60 days (T2) (non-processed pulp) or pasteurized at 60°C for 15’ and stored by the same period. AC were evaluated by FRAP and TEAC assays and PC by Folin-Ciocalteu assay. Statistical treatment was performed by two-way ANOVA. AC of tamarillo pulp evaluated by FRAP and TEAC assays was influenced by both pasteurization and storage time. FRAP values (mmol Fe+2/L) were 40% lower after 60d of storage (T0= 9.7±0.3; T2= 5.8±0.1) in non-pasteurized pulp and 35% lower after 60d of storage (T0= 6.8±0.2; T2= 4.4±0.1) in pasteurized pulp. Storage time was the most important variable, contributing to 65% of the total variance on AC (p<0.0001). However, for TEAC assay pasteurization was the most important variable, contributing to 64% of the total variance on AC (p=0.0004). PC of tamarillo pulp was influenced by both pasteurization and storage time and the interaction between these independent variables accounts for 41% of the total variance on PC (p<0.0001). PC (mgEAG/L) was 39% lower after 60d of storage (T0= 1563±87.8; T2= 945±23.5). A positive correlation was observed between PC and AC values evaluated by FRAP (r= 0.70, p= 0.012) and TEAC (r=0.63, p=0.028) assays, which corroborate the expected contribution of PC to AC of tamarillo pulp. Our results suggested that pasteurization and storage time should be evaluated in combination to ensure the bioactive compounds of tamarillo pulp.