| 摘要 |
[Problem] To provide a novel quality-keeping agent with a high safety whereby the qualities of peeled and/or cut vegetables, fruits and so on can be easily and effectively maintained during storage. [Solution] During cold or room-temperature storage of peeled and/or cut vegetables or fruits, color change, browning and so on can be prevented and the qualities can be easily and effectively maintained simply by using, as the active components, three components (i.e., sodium citrate, alum and alpha-lipoic acid) or four components (i.e., sodium citrate, alum, alpha-lipoic acid and sodium tartrate) and contacting the peeled and/or cut vegetables or fruits therewith. |
