## 1 Introduction  
The tomato (_Solanum Lyopersicum_) is one of the most widely cultivated crops worldwide. In 2022, China led the global tomato production with 68,241,810 tons, followed by India with 20,694,000 tons, and Turkey with 13,000,000 tons [1]. Tomatoes are an important source of essential nutrients, including vitamins, carotenoids, and phenolic compounds, which contribute to various health benefits such as reduced risks of cancer, osteoporosis, and cardiovascular disease [2; 3; 4]. Whether consumed raw or cooked, tomatoes play a vital role in human nutrition.  
The quality of tomato seeds is crucial for sustaining agricultural productivity, as it directly affects germination, seedling vigor, and the eventual crop yield. With the increase in agricultural production, the risk of seed contamination and infection has also risen, posing a significant threat to crop performance [5]. Chemical treatments, such as hydrogen peroxide, sorbic acid, peracetic acid, and sodium benzoate, are commonly used to manage seed-borne diseases; however, these methods raise concerns regarding environmental sustainability and safety [6]. In response to the growing demand for sustainable food systems, the agricultural and food industries are increasingly adopting environmentally friendly technologies that ensure both safety and the preservation of nutritional quality [7].  
The pulsed electric field (PEF) treatment is an advanced non-thermal processing technology that uses short bursts of high-voltage electric pulses (typically 20-80 kV/cm for nanoseconds to microseconds) to inactivate microorganisms while preserving the nutritional and sensory properties of food. These high-intensity electric fields induce electroporation--the formation of transient or permanent pores in cell membranes--without causing significant temperature increases in the treated material. The PEF is valued for its ease of operation, automation potential, and short processing time, making it an attractive alternative to conventional thermal treatments. The technology has demonstrated effectiveness in microbial inactivation, shelf-life extension, and the preservation of bioactive compounds in various liquid foods [8; 9]. It is widely used in food pasteurization to ensure microbial safety while maintaining quality [10; 11].  
Despite its proven application in liquid foods, the potential of PEFs to improve seed quality--particularly germination and viability--remains underexplored. The processing of solid agricultural materials such as seeds requires novel PEF system designs and treatment chamber configurations to accommodate their physical properties. Recent advancements by our research group have led to the development of a novel PEF system capable of treating dry products such as grains, seeds, and spices. This system has been successfully tested for seed surface disinfection [12; 13; 14; 15] and for spice treatments aimed at mycotoxin reduction and _Aspergillus_ spp. inactivation [16; 17]. However, further studies are necessary to explore the potential of PEF technology to enhance the seed vigor and germination across different seed types. This study aims to evaluate the effects of the PEF treatment on tomato seed germination, stress tolerance, and microbial surface decontamination, contributing to the development of a more sustainable and efficient approach to seed treatments.