Efecto del Almacenamiento a Diferentes Temperaturas sobre la Calidad de Tuna Roja (Opuntia ficus indica (L.) Miller)

the effect of the storage at different temperatures on the quality of red prickle pear (opuntia ficus indica (l.) miller) san martín variety. the fruit was stored at 4±1, 9±2, and 28±2°c for determining its shelf life. once a week, physicochemical, enzymatic, antioxidant and microbiological characteristics were evaluated until fruit showed no edible characteristics. time and storage temperature were the two parameters that significantly affected (p<0.05) weight loss, texture and activity of polyphenoloxidase in pear peel. phenolic compounds, antioxidant capacity, and pectinesterase activity did not show significant difference (p>0.05) during storage time. however, antioxidant capacity presented a significant increase with time.