Storage time can interfere with food characteristics.The objective of this study was to evaluate the influence of storage on quantity of bioactive and nutrients, and the sensorial acceptance of pitanga jellies. The total content of phenols was evaluated by the Folin-Ciocalteu method, vitamin C based on reduction of 2,6 diclorofenol-indofenol and antioxidant activity in reducing of 2,2 – defenil – 1 – picrilhidrazilo, days 0,10,30,50,80,110,140,200,230,260,290 e 320 of storage under ambient temperature and absence of light. Sensory acceptability was assessed using the nine – point hedonic scale and the analyses of centesimal composition analyses performed according to the methodologies of Adolfo Lutz Institute, on days 0 and 320 of storage. The results were evaluated by ANOVA and medium tests of TUKEY (p ≤ 0,05). The content of phenols (mgAg/100 ml extract) was 450,96 and 244,01, of Vitamina C (mg de Vit C/100g of sample) 28,65 and 11,86 of carotenoids (ug/g sample) 231,73 and 118,29 and antioxidant activity (g of sample/g of DPPH) 2384,96 and 5250,35, the conventional jelly, on days 0 and 320, respectively. In the diet jelly the content of phenols was 755,44 and 337,99, of Vitamin C 22,01 and 1349, of carotenoids 1145,39 and 391,61 and the antioxidant activity 1467,63 and 4783,87, days 0 and 320, respectively. There was a decrease in the evaluated compounds, besides significant difference in carbohydrate content, dietary fiber and energy value. Conventional jelly storage significantly altered the flavor attribute and for diet jelly, there was a decrease in acceptance of all attributes, except the flavor. The storage interferes in the composition of bioactive and nutrients, in the antioxidant activity, besides the sensorial acceptance. It Would be interesting to study techniques to improve the retention of these components over time.