Preservation process for perishable vegetable food products

摘要

1. Process for preserving perishable vegetable crude peeled foodstuffs of the tuber or root type according to which one introduces said foodstuff into a gas impermeable package then one evacuates above the foodstuff or purges and then injects a binary gaseous mixture consisting of carbon dioxide and nitrogen and seals the package, characterized in that the binary mixture has a content of carbon dioxide between 20 and 30% by volume and of nitrogen between 70 and 80% by volume.