A new quality-retaining agent that can simply and effectively retain the quality of the skin-peeling and/or cut vegetable/fruit during storage and has high safety, and a method for retaining the quality of the skin-peeling and/or cut vegetable/fruit. A method for skin-peeling and/or cut vegetable-holding, comprising skin-peeling and/or cut vegetable-holding using a solution containing a a-lipoic acid and L-cystine at 0.025 5.0 percent (w/v) and L-cystine at 0.2 5.0 percent (w/v) and adjusted to pH 9 12 with a pH modifier and/or fruit quality. None

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