Abstract: Disclosed is an antioxidative method for cold dehydration and packaging of fruit and vegetable products, including: reception and verification of their biological certification; manual or automatic washing with drinking water; manual or automatic peeling; cutting, by hand or by special automatic machines; cooking in the oven with dehumidifier and gas burner, at a temperature between 25° C. and 40° C., for 24/48 hours; during cooking, the dehumidified air is discharged from the first end and suctioned wet by the second end and vice versa with alternating steps of 15 minutes; packing, immediately after the dehydration, by way of common machines suitable for packaging a predetermined amount of fruit and vegetable products in sealed opaque bags filled with nitrogen for food use; and storage in dark, fresh and dry warehouses.