The objective of the research work was to obtain the technological parameters for the preparation of compote based on Rollinia mucosa (Anona) and Oenocarpus bataua (Ungurahui) and its antioxidant value. The research presents the quantitative approach of experimental type with randomized experimental design. To this end, the pulp (Myrciaria dubia), softening (Oenocarpus bataua) and peeling (Rollinia mucosa), heat treatment, packaging, sealing and storage were obtained. On the other hand, data processing and analysis consisted of analyzing the physicochemical, microbiological and sensory analysis properties of the compote. The results that were obtained according to the descriptive statistical analysis of the acceptability of the fruit-based compote sweetened with blonde and chancaca, the most accepted formulation was 926 with the following concentration Rollinia mucosa (50%), Oenocarpus b...