QUALITY HOLDING METHOD FOR FRUIT OR VEGETABLE, AND QUALITY IMPROVING AGENT FOR FRUIT OR VEGETABLE

摘要

PROBLEM TO BE SOLVED: To provide a quality holding method for fruits or vegetables in which the browning and/or discoloration of the fruits or vegetables can be prevented or suppressed by a simple method, and provide a quality improving agent for fruits or vegetables capable of being preferably used for the method.SOLUTION: A quality holding method for fruits or vegetables comprises a process of processing fruits or vegetables with a solution containing an ascorbic acid or its salt of 3.5 mass% or more and a thickening agent, and adjusted in pH 5.5 or more and the viscosity of 75 mPa/s or more. Also, a quality improving agent for fruits or vegetables contains the ascorbic acid or its salt and the thickening agent, and is blended such that the concentration in the solution of the ascorbic acid or its salt is 3.5 mass% or more, the pH of the solution is 5.5 or more, and the viscosity is 75 mPa/s or more, when dissolved in water or aqueous fluid by the concentration of 5 mass% to 20 mass%.SELECTED DRAWING: None