The aim of the paper was to evaluate different technologies to preserve black truffles (Tuber aestivum Vitt.) and to increase its shelf-life. Modified Atmosphere Packaging and Irradiation treatments were used, individually or in combination, for this purpose. The best solution to preserve truffles was the application of MAP packaging (60% O2; 40% CO2) followed by a treatment with ionizing radiation (1,5 kGy) and the use of packaging in MAP (60% O2; 40% CO2) without any treatment. These applications seemed to be efficient to maintain the shelf-life and the sensorial characteristics of truffles over 30 days. Microbiological and sensorial analyses were performed to assess the qualitative characteristics of truffles during storage.