Cherry tomatoes are highly appreciated for their nutritional value but remain highly perishable due to rapid respiration and senescence. This study evaluated a multi-hurdle strategy combining plasma-activated water (PAW), sodium caseinate-based edible coating, and antioxidant active packaging to preserve minimally processed (MP) cherry tomatoes stored at 1 °C, 4 °C, and 8 °C for 15 days. Quality evolution was monitored through physical, chemical, nutritional, and microbiological parameters and described using pseudo-zero- and first-order kinetic models, with temperature dependence expressed by the Arrhenius equation. The combined treatment (prototype) slowed the degradation rates of pH, titratable acidity, total polyphenols, and antioxidant capacity, as reflected by consistently lower kinetic rate constants across all temperatures. Prototype samples showed better retention of polyphenols and antioxidant capacity, particularly at 1 °C and 4 °C, without detrimental effects on visual appearance. Metagenomic analysis revealed that the multi-hurdle treatment reshaped the microbial community, reducing the relative abundance of potentially problematic taxa such as Acinetobacter johnsonii and limiting the occurrence of antimicrobial resistance (AMR) genes at the end of storage. This study provides the first integrated assessment of PAW, edible coating, and antioxidant active packaging as a synergistic multi-hurdle strategy, demonstrating their combined ability to extend shelf life while modulating the microbiome and resistome of minimally processed cherry tomatoes.

Cherry tomatoes are highly appreciated for their nutritional value, but remain highly perishable due to rapid respiration and senescence. This study evaluated the combined effect of plasma-activated water (PAW), a sodium caseinate-based edible coating, and antioxidant active packaging on the quality evolution of minimally processed (MP) cherry tomatoes stored at 1 °C, 4 °C, and 8 °C for 15 days. Samples subjected to the full treatment (PAW wash + coating + active packaging) are hereafter referred to as prototype samples, while untreated fruits served as controls. Physical, chemical, nutritional, and microbiological parameters were monitored and modelled using pseudo-zero- and first-order kinetics, with temperature dependence described through the Arrhenius equation. The combined treatment significantly reduced the degradation rates of pH, titratable acidity, total polyphenols, and antioxidant capacity, with kinetic constants up to 45% lower than those of the controls. Prototype samples better preserved polyphenol content and antioxidant capacity across all temperatures, particularly at 1 °C and 4 °C. Microbial loads were generally comparable between groups. However, prototype samples exhibited lower Enterobacteriaceae at 8 °C and higher yeast/mould counts at 4 °C and 8 °C. Overall, the multi-hurdle approach effectively slowed quality deterioration without affecting visual appearance. The kinetic modelling framework enabled reliable shelf-life prediction, highlighting the potential of combining mild, sustainable technologies to enhance the quality and safety of MP cherry tomatoes.