PURPOSE: To provide a method for preservation treatment of cut fluit/vegetable intended to expand cut fruit/vegetable consumption by trying to extend the preservability of cut fruits/vegetables, also ensuring them to be preserved in such a state as to retain the freshness and flavor inherent in 'unprocessed' fruits/vegetables, and ensuring freshness retention for cut fruits/vegetables to be accomplished for a long period of time.

CONSTITUTION: The objective method is made up of the following five consecutive processes: (1) apples are washed, the cores are eliminated, and the resultant apples are then longitudinally divided into eight pieces (cutting process); (2) these pieces are immersed for 5min in a treating solution incorporated with 0.5wt.% of common salt, 0.5wt.% of vitamin C and 100ppm of sodium hypochlorite (dipping process in treating solution); (3) the apple pieces are put to centrifugal dehydration using a dehydrator at a revolution of 1000rpm to forcibly eliminate the surface water on the pieces (dehydrating process); (4) the resultant pieces are packaged in a glass bottle as an oxygen-impermeable packaging material encapsulated with an oxygenscavenger (packaging process); and (5) the glass bottle encapsulated with both the apple pieces and oxygen scavenger is preserved in a refrigerator at 5°C (preserving process).