Method for prolonging the shelf life of fresh tomato pieces
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United States of America Patent
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Dec 23, 1997
Grant Date -
N/A
app pub date -
Oct 27, 1995
filing date -
Oct 27, 1995
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A method by which the shelf life of fresh tomato pieces can be substantially increased is provided. According to the method, cored fresh tomatoes are contacted with a chlorine solution, cut into pieces, contacted with an aqueous solution of a calcium salt, and packaged in a container having a gas permeability of about 90 to about 160 cc of oxygen/100 square inch/day. The packaging is carried such that the residual oxygen level in the container after sealing is between about 2% and about 10%. In a preferred embodiment, the processing steps are carried out at an ambient temperature of between about 34.degree. F. and about 50.degree. F.
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