4. Conclusion
Shelf life of tomato slices could be maintained for 10 days at 2°C. The best treatments for preserving quality were MAP (without significant differences between active and passive) followed by calcium dips. During 7 or 10 days of shelf life,quality attributes became lower when samples were kept at 10°C than when kept at 2°C. During storage at 10°C, poor quality was found for control and calcium-treated slices, and therefore the active MAP technique must be recommended.