*4.3. Main Experiment*

The following four treatments were examined: (i) purified water (control), (ii) 0.4% EP, (iii) 0.8% EP (iv) chlorine (0.02%). The treatments were applied either in vapor or dipping. For vapor application, tomatoes were placed in the container, together with the vaporized solution of the selected concentrations (in a 2 mL Eppendorf tube). For dipping application, based on the preliminary tests and previous studies [8], fresh produce was immersed for 10 min in the examined solution and then fruits were left to dry for 20 min at room temperature. Then, each two tomatoes were placed into the polystyrene, snap-on lid containers (1 L capacity). In total, six biological replications per treatment, for each storage period of 7 and 14 days, were used. Containers were placed in a refrigerated chamber at 11 ◦C and 90% relatively humidity (RH), in the dark. In summary, the experimental set up consisted of four treatments × six replications × two storage periods (plus day 0) and two application (dipping and vapor) methods. Fresh produce enclosed in containers was kept at room temperature for 2–3 h to allow EP vapor-activation, and then transferred to chilled conditions. To maintain high RH during storage period, wet filter paper was displaced inside each container, and was remoistened every second day, as described above. Container lids were open every 48 h and aerated in order to avoid air composition abnormalities.
