Prickly pear (Opuntia ficus-indica (L.) Miller) is a highly valued fruit due to its nutritional and functional properties. However, its postharvest shelf life is limited by rapid weight loss, decay, and chilling injury during storage. This study evaluated the effects of different postharvest preservation methods (room temperature storage, sodium bicarbonate treatment, wax coating, and refrigeration at 5°C), storage duration (1–4 weeks), and variety ("Cristalina" and "Roja Paulina") on fruit quality attributes. Results showed that wax coating and sodium bicarbonate treatment significantly preserved fruit length, diameter, and weight compared to room temperature storage and refrigeration. The highest fruit quality was recorded for wax-coated and sodium bicarbonate-treated fruits, particularly in the first two weeks of storage. Refrigeration maintained peel integrity but led to weight loss and pulp shrinkage over time. "Cristalina" exhibited superior storage stability compared to "Roja Paulina." The findings indicate that a combination of wax coating or sodium bicarbonate treatment with appropriate storage conditions effectively extends prickly pear shelf life while maintaining quality attributes.