Isolated tomato fruit cuticles were subjected to low dose (80Gy) γ-irradiation, as a potential
methodology to prevent harvested fruit and vegetables spoilage. Both irradiated and non-
irradiated samples have been morphologically and chemically characterized by scanning
electron (SEM), atomic force (AFM), attenuated total reflectance Fourier transform infrared
(ATR-FTIR) and X-ray photoelectron (XPS) spectroscopies. Additionally, electrochemical
measurements comprising membrane potential and diffusive permeability were carried out …