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The study was conducted to find out suitable packaging materials for the storage of tomato powder having a good potential as the substitute of raw tomato pulp. The mature tomato slices were pretreated in salt solution of 1% calcium chloride (CaCl2) and 0.2% potassium metabisulphite (KMS) for 10 minutes. The slices were dried at 60 0C for 26 hours in cabinet drier and milled into tomato powder. The tomato powder was packed in Laminated Aluminum Foil (LAF), High Density Polyethylene (HDPE), and Medium Density Polyethylene (MDPE) and stored for six months. It was observed that the moisture absorption by the tomato powder was lower through LAF (0.13%) as compared to the HDPE (1%) and MDPE (1.33%). The degradation rate of protein (4%) and fat (0.24%) of the powder through LAF was lower than that of HDPE (5.61% protein and 0.47% fat) and MDPE (5.76% protein and 0.52% fat). The loss of vitamin C (20.79 mg/100g), lycopene (17.15 mg/100g), and β-carotene (2852.55 µg/100g) was found in LAF pouch. On the contrary, the degradation of vitamin C (30.34 mg/100g and 29.25 mg/100g), lycopene (18.21 mg/100g and 17.89 mg/100g), and β-carotene (3810.09 µg/100g and 3279.66 µg/100g) was found in MDPE and HDPE respectively. Again, the microbial load in terms of bacteria (3.12× 102) and fungi (7.87× 102) in the tomato powder packed in LAF was only at acceptable level during the storage period of six months. Considering the results found it can be concluded that the tomato powder should be preserved for maximum 6 months in LAF at ambient temperature by applying pre-treatment with a salt solution of 1% CaCl2+ 0 …