VEGETABLE PRESERVER

PURPOSE:To facilitate take-out of vegetables and to prevent the vegetables from contacting with water and becoming soacked by a method wherein the atmosphere in a preserver is kept around 1 deg.C and its humidity almost saturated to keep the vegetables in a low temperature and high humidity state and a plurality of basckets for storing the vegetables are housed in the preserver in such a way that they can be freely put in and taken out of the preserver. CONSTITUTION:Vegetables 19 are put in basckets 13 and a refrigerant is made to flow through an evaporator 8 so that temperature in a preserver 1 is made as low as about 1 deg.C at which the vegetables are preserved. The humidity in the preserver 1 is kept saturated. A plurality of, for example, two basckets 13 are housed in the preserver 1, and spacers 14 are interposed between the basckets 13 and an inner box 1b. Further, a space alpha is formed between side surfaces of the basckets 13 and the inner box 1b, another space beta is between the pair of basckets 13 and a further space gamma is between bottom surfaces of the basckets 13 and the inner box 1b. The existence of the spaces alpha and betamakes it easy to take out the basckets 13. Further, the provision of the space gammaprevents the vegetable 19 from dipping in accumulated water and degrading down by that.