Package and method for packaging and storing cut leafy vegetables

A method of increasing the storage life of cut leafy vegetables comprising (1) contacting said cut vegetables for from about 5 to about 20 seconds with an aqueous solution having from about 70 to about 150 volume parts per million of chlorine, a buffered pH of from about 5 to about 7 and a temperature ranging from about 45.degree. to 60.degree. F., (2) removing the adhered moisture of said aqueous solution from said cut vegetables, (3) without further chemical treatment and prior to storage, placing said cut vegetables into a sealable package which consists essentially of a flexible sheet material having a water vapor transmission rate of from about 0.02 to about 3 grams per 100 square inches per 24 hours per mil at 100.degree. F and 90 percent relative humidity, a nitrogen gas permeability of about 0.1 to about 3.0, an oxygen gas permeability of about 0.3 to about 10 and a carbon dioxide permeability of from about 0.3 to about 35, said gas permeabilities being measured in cubic centimeters per 100 square inches per 24 hours per mil at standard temperature and pressure, (4) partially evacuating air from said package in an amount sufficient to collapse the package walls about the vegetables but without damaging said vegetables, (5) sealing said package, and (6) storing said package at a temperature from about 35.degree. to about 45.degree. F. and a relative humidity of about 85 to about 100 percent.