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

•The biofungicide based on Bacillus subtilis preserves the quality of post-haverst tomatoes.•Bacillus subtilis enhances the antioxidant system of tomato fruits, reducing membrane damage and preserving tissue integrity.•Bacillus subtilis maintains levels of phenolic compounds, antioxidant capacity, and fruit firmness, maintaining overall quality in tomatoes.•Pre-treating tomato fruits with Bacillus subtilis is a viable alternative to reduce post-harvest losses. 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. [Display omitted]