2.2.7. Enzymes Antioxidant Activity

Figure 8 illustrates the effects of the EP application (vapor and dipping) on the enzymatic activity of tomato fruits. During the seventh day of vapor application of 0.8% EP, CAT activity was increased (12.78 units mg−<sup>1</sup> protein) compared to control and 0.4% EP (7.55 and 7.01 units mg−<sup>1</sup> protein, respectively), while 0.8% EP also increased CAT activity on the last day of storage in comparison to chlorine treated fruits (Figure 8A). On the other hand, dipping in 0.4% EP decreased CAT activity on the 14th day compared to control (Figure 8B). Interestingly, both EP application methods did not significantly affect SOD activity of tomato fruits (Figure 8C,D). POD activity increased with the EP vapor application (0.4 and 0.8%) compared to control on the seventh day of storage, while 0.8% EP led to decreased enzyme activity on the last day of storage compared to chlorine (2.52 and 3.59 units mg−<sup>1</sup> protein, respectively) (Figure 8E). In contrast, dipping in 0.4% EP resulted in decreased POD activity on the seventh day of storage compared to chlorine, whilst the same treatment increased enzymes' activity on the last day of storage in comparison to control (Figure 8F).

**Figure 8.** Effects of vapor (**A**,**C**,**E**) or dipping (**B**,**D**,**F**) application with eco-product (EP) at different concentrations (0%, 0.4% and 0.8%), chlorine (0.02%) or control (application of water) on enzyme activity (catalase-CAT, superoxide dismutase-SOD and peroxidase-POD), expressed as units of enzyme per mg of protein, stored up to 14 days at 11 ◦C. In each day, means (±SE) followed by different Latin letters significantly differ according to Duncan's MRT (*p* = 0.05). ns: not significant.

#### 2.2.8. Sensory Evaluation

The effects of the EP's application (via vapor and dipping) on tomato's sensory attributes (marketability, aroma, appearance) are illustrated in Figure 9. Tomato's marketability was not affected during vapor application (Figure 9A), while dipping on 0.4% EP and chlorine decreased marketability (lower scoring values) on the seventh day of storage compared to control (Figure 9B). Vapor treatment with chlorine decreased aroma scoring on the seventh day of storage compared to control, while on the last day of storage all vapor treatments were able to decrease aroma values (Figure 9C). Moreover, dipping in chlorine resulted in lower aroma values on the seventh day compared to other treatments (Figure 9D). During vapor application, all treatments resulted in lower appearance values compared to control on the last day of storage, while dipping method did not affect tomato's appearance (Figure 9E,F).

**Figure 9.** Effects of vapor (**A**,**C**,**E**) or dipping (**B**,**D**,**F**) application with eco-product (EP) at different concentrations (0%, 0.4% and 0.8%), chlorine (0.02%) or control (application of water) on marketability (scale 1–10), aroma (scale 1–10) and appearance (scale 1–10) of tomato fruits stored up to 14 days at 11 ◦C. In each day, means (±SE) followed by different Latin letters significantly differ according to Duncan's MRT (*p* = 0.05). ns: not significant.
