The present application provides a food-keeping-quality improver characterized by including: at least one bacteriostatic substance selected from the group consisting of acetates, sorbic acid and salts thereof, propionic acid and salts thereof, benzoic acid and salts thereof, amino acids, and nisin； and inulin. The keeping-quality improver enables the keeping quality of food to be improved, while limiting change in the colour and taste of the food to a minimum.
