2.2.6. Damage Index

The effects of the EP application on the damage index of tomato fruit (H2O2 and lipid peroxidation levels) are illustrated in Figure 7. The vapor application of chlorine increased H2O2 levels of tomato compared to 0.8% EP-treated and control fruits (0.03 and 0.03 μmol g−<sup>1</sup> Fw, respectively) on the last day of storage (Figure 7A). On the other hand, all treatments applied via dipping decreased tomato's H2O2 levels on the seventh day, compared to control fruits (Figure 7B). All vapor applied treatments resulted in increased lipid peroxidation (increased MDA levels) during the seventh day (compared to untreated fruits). Dipping tomato fruits in 0.8% EP lowered MDA levels in comparison with control fruits (11.34 and 10.90 nmol MDA g−<sup>1</sup> Fw, respectively) on the 14th day (Figure 7C,D).

**Figure 7.** Effects of vapor (**A**,**C**) or dipping (**B**,**D**) application with eco-product (EP) at different concentrations (0%, 0.4% and 0.8%), chlorine (0.02%) or control (application of water) on damage index of tomato fruits (H2O2 and MDA levels; <sup>μ</sup>mol g−<sup>1</sup> Fw and nmol g−<sup>1</sup> Fw, respectively) 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.
