Effect of pre-harvest application of Bacillus subtilis on the shelf life of tomato fruits

Tomatoes are widely consumed globally, however their high perishability demands secure storage methods to mitigate post-harvest losses. This research aimed to investigate the impact of a Bacillus subtilis QST 713-based biofungicide on the post-harvest characteristics of tomatoes during storage. The experimental design adopted was a randomized block, with 4 blocks, using split-plot arrangements. The main plots involved three doses of the B. subtilis-based biofungicide (0, 4, and 6 L ha-1) applied pre-harvest, and the subplots corresponded to fruit storage time (0, 4, 8, and 12 days). The pre-harvest application of B. subtilis effectively modulated the activity of enzymes such as phenylalanine ammonia-lyase, polyphenoloxidase, superoxide dismutase, catalase, and peroxidase, with increases of up to 52 %, 75 %, 120 %, 260 %, and 93 %, respectively, compared with the control, in fruits under application of 6 L ha-1 of the tested biofungicide. Additionally, it reduced membrane damage by up to 31 % and lowered the activity of pectinolytic enzymes by up to 27 %. Consequently, it maintained phenolic compound levels, increased antioxidant capacity by up to 69 %, and fruit firmness by 21 %, preserving qualitative at-tributes and mitigating post-harvest deterioration. Therefore, the pre-harvest application of B. subtilis at a dose of 6 L ha-1 minimizes the natural senescence process, extending the shelf life of tomatoes during storage.