2.2.3. Firmness, Total Soluble Solids, Titratable Acidity and Ripening Index

The effects of the EP on tomato's quality attributes (firmness, TSS, TA, ripening index) are presented in Figure 4. Fruit firmness was maintained with the EP vapor application compared to control treatment, while chlorine in vapors, decreased firmness compared to 0.4% EP treatment. Fruit firmness was maintained in similar levels after all dipping applications (Figure 4A,B). Interestingly, both methods did not significantly affect TSS of tomato fruit (Figure 4C,D). Vapor treatment of 0.4% EP decreased TA on the 7th day of storage (0.16 g citric acid L<sup>−</sup>1), while chlorine applied via vapor decreased fruit's ripening index compared to 0.4% EP on the same day (Figure 4E,G). Dipping application resulted in no differences on tomato's TA and ripening index (Figure 4F,H).

**Figure 4.** Effects of vapor (**A**,**C**,**E**,**G**) or dipping (**B**,**D**,**F**,**H**) application with eco-product (EP) at different concentrations (0%, 0.4% and 0.8%), chlorine (0.02%) or control (application of water) on firmness (N), total soluble solids (TSS; ◦Brix), titratable acidity (TA; g citric acid L−<sup>1</sup> juice) and ripening index (TSS/TA) 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.

2.2.4. Ascorbic Acid, Lycopene, β-carotene

Figure 5 shows the effects of vapor and dipping application of EP and chlorine on ascorbic acid, lycopene and *β*-carotene content of tomato fruits. It is noteworthy that tomato's ascorbic acid, lycopene and *β*-carotene contents did not significantly differ among treatments for both application methods (vapor and dipping) (*p* > 0.05) (Figure 5A–F).

**Figure 5.** 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 ascorbic acid (mg g−<sup>1</sup> Fw), lycopene (mg g−<sup>1</sup> Fw) and *<sup>β</sup>*-carotene (mg g−<sup>1</sup> Fw) 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.

#### 2.2.5. Total Phenolic Content and Antioxidant Activity

The effects of vapor and dipping application of EP and chlorine on total phenolic content and antioxidant activity (FRAP, DPPH) of tomato fruit are presented in Figure 6. No significant differences were reported on tomato's total phenolic content among treatments for both application methods (vapor and dipping) (*p* > 0.05) (Figure 6A,B). Vapor application of 0.8% EP decreased antioxidant activity on the last day of storage (FRAP: 0.16 mg trolox g−<sup>1</sup> Fw) compared to control and chlorine treated fruits (0.22 and 0.21 mg trolox g−<sup>1</sup> Fw, respectively) (Figure 6C). Antioxidant activity (DPPH) of tomato fruit increased when fruit treated with 0.4% EP on the seventh day (0.60 mg trolox g−<sup>1</sup> Fw), while vapor application of 0.4% EP and chlorine also increased antioxidants on the last day of storage (0.84 and 0.88 mg trolox g−<sup>1</sup> Fw, respectively) (Figure 6E). Interestingly, dipping application resulted in no differences on tomato's antioxidant activity (assayed by FRAP and DPPH) (Figure 6D,F).

**Figure 6.** 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 total phenols content (mg GAE g−<sup>1</sup> Fw) and antioxidant activity (FRAP, DPPH; mg trolox g−<sup>1</sup> Fw) 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.
