| abstract |
PROBLEM TO BE SOLVED: To provide a discoloration inhibitor for fruits and vegetables which exhibits an excellent discoloration prevention effect and can be produced at low cost, but does not lower the quality of flavor and the like. SOLUTION: The action of betaine reduces the activity of polyphenol oxidase, which is an oxidase of polyphenols, thereby preventing the oxidation of polyphenols in fruits and vegetables and preventing discoloration of the fruits and vegetables. Further, by using other substances having a polyphenol oxidase activity inhibitory action together with betaine, a more excellent polyphenol oxidase activity inhibitory effect can be obtained. If the pH is adjusted to an acidic range, particularly 4 or less, using ascorbic acid, kojic acid, or the like, polyphenol oxidase activity can be more completely suppressed. |