Storage alters physicochemical characteristics, bioactive compounds and antioxidant capacity of cactus pear fruit

•Cold storage increases shelf life and bioactive compounds of cactus pear fruit.•Storage conditions enhance bioactive compounds and antioxidant activity.•Red pulped fruit has the highest betalains and vitamin C contents.•Fruit mass loss is greater in ‘Amarilla Olorosa’than in ‘Roja Lisa’.