VEGETABLE-DERIVED NONFREEZABLE ACTIVE SUBSTANCE

摘要

PROBLEM TO BE SOLVED: To obtain a vegetable-derived nonfreezable active substance safely usable as a component for a food and a food add-in material and to provide a method for safely producing the nonfreezable active substance. SOLUTION: This nonfreezable active substance is extracted from a vegetable capable of growing at a low temperature of <=180 deg.C or a vegetable plant having low-temperature resistance. This method for producing the nonfreezable active substance is characterized in that the nonfreezable active substance is derived or accumulated by laying a vegetable at a temperature environment of <=18 deg.C or a vegetable is treated with a salicylic acid- or abscisic acid-containing substance and laid at a low-temperature environment to raise a nonfreezable active substance content and the nonfreezable active substance is collected from the plant body.