A method for preserving fresh-cut vegetables comprising the following steps: i) Providing a preservative solution comprising from 0.1 % to 10 % calcium ions by weight and from 0.1 % to 30 % ascorbate ions or erythorbate ions by weight, and water, and ii) Applying the vegetable preservative to the cut vegetable. The preservative solution is essentially free of a metal ion sequestrant, and is also essentially free of sodium and potassium ions. Also described is a method for preserving fresh-cut vegetables comprising the following steps: i) Providing a preservative solution comprising from 0.02 % to 15 % calcium ions by weight and from 0.1 % to 30 % ascorbate ions or erythorbate ions by weight, and water, and ii) Applying the vegetable preservative to the cut vegetable. The preservative solution is essentially free of citric acid, citrate ions, malic acid, malate ions, and a metal ion sequestrant. Also described is a method for preserving fresh-cut vegetables comprising the following steps: i) Providing a prese
