This study investigated the impact of chemical and thermochemical treatment on the physicochemical, antioxidant, and enzymatic behavior of tomato pulp. The chemical treatment involved the use of 0.05% potassium metabisulfite, 0.05% sodium metabisulfite, 0.05% potassium sorbate, 0.05% sodium benzoate, 0.5% ascorbic acid, and 1% citric acid, whereas the thermochemical treatment involved heating the tomato pulp to 80-82°C for 30 minutes before applying the same chemical preservatives, followed by storage at 30±1°C for 120 days. The results revealed that the thermochemically treated sample retained higher levels of total phenol content (6.24-4.10 mgGAE/100g), vitamin C (136.43-54.05mg/100g), and a lower level of lycopene content (59.87-43.28µg/100g) compared to chemically treated samples. Additionally, the thermochemically treated sample had higher TSS (6.57 to 6.70 °Brix), increased acidity (1.60% to 1.06%), lower pH (4.11-3.57), better color stability, and reduced browning. Moreover, it showed improved oxidoreductase and hydrolase enzymatic control during storage. Therefore, the idea of thermochemical treatment can be a milestone in improving the shelf life of tomato pulp to benefit the food industry.