PURPOSE: To provide a liquid seasoning serving for discolor protection and freshness keeping of vegetables, free from deterioration of physical properties and taste, safe, easy to produce and capable of saving works.

CONSTITUTION: The liquid seasoning serving as discolor protector for vegetables obtained by compounding polylysine and ethyl alcohol or the liquid seasoning serving as discolor protector or freshness keeper of vegetables obtained by compounding polylysine, ethylene alcohol and further an organic acid or its salt serving as a pH adjusting agent. This liquid seasoning enables the modification of the optimum state of microorganisms and enzymes causing putrefaction and discolor and capable of extending duration of overall bactericidal and bacteriostatic effects and further static effect even to E. coli to which a conventional chlorine bactericide has little effect, by combining ethyl alcohol having bactericidal effect and polylysine having broad spectrum of bacteriostatic effect covering general bacteria, fungi, etc., and further imparting buffer action of pH adjusting agent. Polylysine works as a cation surfactant in an aqueous solution, enhances discolor protection effect and drooping protection effect and further heightens preservative power. This seasoning is widely applicable without limitation of kinds and states of vegetables.