""Truffles, hypogeous fungi of high quality, after harvesting can preserve unchanged the main qualitative and sensorial characteristics only for a few days after harvesting. Loss of texture, moulding atypical colour and aroma can easily occur during storage. The aim of this research was, therefore, to evaluate the effects of different decontamination\\\/storage treatments (chitosan, ultrasound, modified atmosphere packaging), used singularly or in combination, on the shelf-life of the black fresh truffle (Tuber aestivum Vitt.). Microbiological and sensorial analyses were performed to assess the qualitative characteristics of the truffles. The results highlighted that the use of chitosan and ultrasound, singularly or in combination, can be considered an interesting solution to enhance the shelf-life of a highly perishable foodstuff such as truffle.""