Method for prolonging the shelf life of fresh tomato pieces

A method for preparing packaged fresh tomato pieces with increased shelf life comprising the steps:

• i) contacting a cored fresh tomato with between about 80 and about 100 parts per million chlorine for between about 30 seconds and about 120 seconds;
• ii) cutting the tomato into at least two pieces, whereupon tomato pieces are produced;
• iii) contacting the tomato pieces with an aqueous solution of a calcium salt, wherein the concentration of the calcium salt is about 0.4% (w/v);
• iv) packaging the tomato pieces in a plastic container that has a gas permeability of between about 120 to about 140 cc of oxygen/100 square inch/day when measured at one atmosphere pressure and 73.degree. F.;
• said plastic container comprising a 2.25 mil laminate film comprising three layers, said three layers comprising a first layer comprising oriental polypropylene, a second layer comprising low density polyethylene and a third layer comprising ethylene vinyl acetate;
• and,
• v) sealing the plastic container in the presence of nitrogen gas wherein the residual oxygen level in the container after sealing is between about 4% and about 5%;
• wherein steps (i) through (v) are carried out at an ambient temperature of between about 38.degree. F. and about 42.degree. F.