Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit (Opuntia ficus-indica (L.) Mill.)

Cactus pear (Opuntia ficus-indica (L.) Mill.) fruit from ‘Orito’ cultivar were stored at 2 °C and 90% RH for 28 days plus three 20 (shelf life, SL). This research analysed the changes in quality parameters (weight loss, firmness, color, titratable acidity, total soluble solids), ethylene production, respiration rate, antioxidant activity bioactive compounds (total phenols carotenoids) of cactus during cold shelf life storage. Under conditions, CO2 production decreased, increased slightly, while under conditions more sharply. Firmness did not change period. The content solids (TSS), acidity (TA), pH, carotenoids, lipo-antioxidant (L-TAA) remained stable both conservation conditions. However, hydro-antioxidant (H-TAA) storage Besides, weight loss was acceptable color pronounced These results show that marketability until end