Abstract: [Problem] To provide: a novel quality-preserving agent which can preserve the quality of a peeled and/or cut vegetable or fruit or seafood during storage in a simple manner and effectively and is highly safe; and others. [Solution] The quality-preserving agent contains two components, i.e., sodium acetate and ?-lipoic acid, as active ingredients. The quality-preserving agent can prevent the discoloration, brownish discoloration or the like of a peeled and/or cut vegetable or fruit or seafood during chilled storage and ambient-temperature storage of the vegetable or fruit or the seafood, can improve the shelf life of the vegetable or fruit or the seafood, and can preserve the quality of the vegetable or fruit or the seafood in a simple manner and effectively merely by bringing the vegetable or fruit or the seafood into contact with the quality-preserving agent.

Abstract: A rubber composition for use in tire having good reinforcing properties and fatigue properties and an improved heat build-up is disclosed, which comprises 30 to 60 parts by weight, based on 100 parts by weight of rubber, of a carbon black having a nitrogen adsorption value (N.sub.2 SA) of 35 to 105 m.sup.2 /g, a DBP absorption value of 140 to 200 ml/100 g, a 24M4DBP absorption value of 60 to 120 ml/100 g and a .DELTA.DBP of 50 to 110 ml/100 g defined by .DELTA.DBP=DBP absorption value-24M4DBP absorption value.