To provide a method for easily and efficiently reducing a basic malodorous substance, especially the basic malodorous substance generated when food such as the poultry, meat or fish and seafood is packaged.

The method of reducing the basic malodorous substance is characterized by the contact of the basic malodorous substance with polyglycolic acid and water. The method of reducing the basic malodorous substance is characterized also by the contact of the basic malodorous substance with a deodorant including polyglycolic acid as a deodorizing component and water. The form of the deodorant is preferably a film, pellets, a package body, powder, fiber or a fabric. The package is formed of a package body and the content. The package is obtained by setting the content which generates the basic malodorous substance within the package body including at least polyglycolic acid to be sealed and packaged.