Pulsed light (PL) is a nonthermal food technology with a potential as postharvest decontamination strategy for fruit and vegetables. The feasibility of PL in extending shelf-life of food products while assuring appropriate quality is still under investigation. The effect of pulsed light (PL) on surface decontamination (natural and inoculated microorganisms), physical (colour, texture and weight) and nutritional quality (ascorbic acid and major carotenoids) was investigated in red-ripe tomatoes during 15 days of storage at 20 • C. The application of PL treatments at fluences of 2.68 and 5.36 J/cm 2 reduced microbial loads during storage of whole tomatoes. One log 10 reduction on the microflora present in both skin and peduncle scar parts of the tomato was obtained with a fluence of 4 J/cm 2. Fluences of 2.2 J/cm 2 allowed a 2.3 log 10 reduction of Saccharomyces cerevisiae inoculated onto the tomato surface. Softening, increased loss of weight, and wrinkles on the tomato surface appeared after 3 days on PL treated tomato fruit. Ascorbic acid levels remained unchanged during storage. Total lycopene, ␣-carotene and ␤-carotene contents and lycopene isomerisation percent were higher in tomato extracts prepared with fresh tomato fruit treated with a high PL dose of 30 J/cm 2. An increase in the bio-accessibility of lycopene was observed in hot-break purees prepared with fresh tomatoes treated at 5.36 J/cm 2 and stored 15 days. In conclusion, PL treatment of fresh tomato would result in a reduction in microbiological contaminants without compromising the nutritional value; but it did induce some appearance defects.