to determine whether potential consumers could detect differences between untreated and PL-treated samples. Microbial counts of PL-treated tomato slices were up to 2 log CFU g lower than those on untreated samples over storage. Fresh-cut tomatoes exhibited slight firmness decrements, changes on the pectinolytic enzymes and increased weight losses over the storage. However, sensory evaluation did not reveal significant differences over at least 10 days. In summary, PL-treatments showed to be effective to reduce the microbial growth with a low impact on the physical quality of fresh-cut tomatoes.