I would treat them in vinegar water. Vinegar is a disinfectant as it is preserver. A few table spoon of vinegar , say in a gallon of water should do. Wash them first then soak for 10- 15 minutes, take them out , let them dry (or towel dry).
Most rotting start from a previous injury point or at the stem joints. Most airborne bacteria get in from injury point and cannot grow in dry condition.

If the green tomatoes are not at a mature size (for the variety) they will rot, no matter what preservative you try to use. They just are not ready to pick, no matter what the season says.

Rotting also can start at the blossom end or stem end.

10% bleach has been recommended for commercial growers for years to clean most produce.

10% solution is standard.

If you want to give it a shot and see how it works for you, it's a little effort but almost no expense so why not?

Carol