Abstract: A method of preparing vegetables for marketing which involves the steps of:(a) vacuum conditioning of the comestible in its raw state in plastic pouches, i.e. a vacuum packing thereof;(b) a first pasteurization at a temperature ranging from above 85.degree. C. and up to 95.degree. C.;(c) a bacterial development or incubation treatment for a period of 24 to 27 hours at a temperature comprised between 25.degree. and 30.degree. C.;(d) a second pasteurization for 20 to 40 minutes at a temperature comprised between 85.degree. and 93.degree. C.; and(e) refrigeration of the packaged product.The method is especially applicable to fruits and vegetables which are sensitive to heat and, particularly, onions, leeks, garlic, shallots and the like.

Abstract: Root and tuber vegetables, especially potatoes, can be prepared for sale by a process which increases their storage life and yet allows them to be treated as raw potatoes. The method involves a light sterilization at 75.degree. to 85.degree. C. followed by conditioning in vacuo and packaging in plastic pouches. The latter are then incubated at 25.degree. to 35.degree. C. for the controlled growth of bacteria and pores from within, sterilized and refrigerated.