•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. The potential of storing ‘Budd Blood’ blood orange fruit at different temperatures (6, 8, 10, and 12 °C) for 60 days after harvest was investigated to enhance anthocyanin, total phenolic content, antioxidant activity, and to understand temperature effects on other physicochemical attributes. Fruit weight and firmness losses increased during storage, with the lowest losses occurring at 6 °C. Titratable acidity (TA) decreased, and the lowest values were recorded at 10 and 12 °C. Total soluble solids (TSS), TSS/TA, and juice pH increased, with the highest values recorded at 10 and 12 °C. The sucrose content exhibited slight changes while glucose and fructose levels increased during storage, with the highest levels of glucose and fructose observed at 12 °C. Total anthocyanin concentration, the levels of cyanidin-3-glucoside and cyanidin 3-(6″-malonylglucoside), total phenolic content, and total antioxidant activity significantly increased during storage and the highest values were observed at 10 and 12 °C. Total anthocyanin content increased 2950 % at 10 °C and 3000 % at 12 °C. Interestingly, higher temperatures (10 and 12 °C) were more effective in enhancing anthocyanin levels, total phenolic content, and antioxidant activity during storage, while lower temperatures (6 and 8 °C) were more effective in preserving the other physicochemical attributes.