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: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】簡易な方法により、果物又は野菜の褐変及び/又は変色を抑制若しくは防止することができる果物又は野菜の品質保持方法、及び該方法に好適に用いることができる果物又は野菜の品質保持剤を提供すること。【解決手段】アスコルビン酸又はその塩3.5質量%以上及び増粘剤を含有し、pH5.5以上で、且つ粘度が75mPa・s以上に調整した溶液で果物又は野菜を処理する工程を含む果物又は野菜の品質保持方法、及びアスコルビン酸又はその塩及び増粘剤を含有し、水又は水性液体に5質量%~20質量%の濃度で溶解したときに、アスコルビン酸又はその塩の溶液における濃度が3.5質量%以上であり、前記溶液のpHが5.5以上で、且つ粘度が75mPa・s以上になるように配合される果物又は野菜の品質保持剤である。【選択図】なし
