Chilling injury (CI) is a major postharvest challenge that affects the quality and shelf life of tomato fruit stored at low temperatures. This study evaluates the effects of folic acid (FA) applied by dipping tomatoes in solutions containing (0, 3, and 6 mg L⁻¹) on CI mitigation and postharvest quality retention of Solanum lycopersicum cv. 4129 stored at 4 ◦C for 25 d. Results showed that FA significantly reduced CI symptoms, maintained higher firmness, and minimized weight loss (WL) compared to untreated fruit. FA-treated tomatoes exhibited about 35 % lower malondialdehyde and 30 % lower hydrogen peroxide (H2O2) levels than the control, indicating reduced oxidative damage. Moreover, FA enhanced the activity of key antioxidant enzymes, including superoxide dismutase, peroxidase, ascorbate peroxidase, and glutathione reductase. Non-enzymatic antioxidants, such as ascorbic acid and total phenolics, also increased in FA-treated fruit, contributing to improved radical scavenging capacity. Overall, FA application (particularly at 6 mg L⁻¹) proved to be an effective, cost-efficient, and eco-friendly strategy to mitigate CI and extend the shelf life of tomatoes during cold storage.
