Postharvest storage temperature strategies affect anthocyanin levels, total phenolic content, antioxidant activity, chemical attributes of juice, and physical qualities of blood orange fruit

•Responses of ‘Budd Blood’ blood orange evaluated at 6, 8, 10, and 12 °C for 60 days.•Temperatures of 10–12 °C promoted the highest increases in TAC, TPC, and TAA.•Anthocyanin increased by 2950 % at 10 °C and 3000 % at 12 °C compared with harvest time.•Glucose and fructose levels increased, with the highest levels found at 12 °C.