Sulphur Dioxide Fumigation of Fresh Fuits

Currently, fresh fruits are fumigated with sulphur dioxide in order to extend their shelf life and maintain freshness. However, sulphur dioxide residues may affect consumer health; therefore, the fumigation process must be controlled so that residue levels do not exceed those prescribed by law. This is to ensure consumer safety and to enhance confidence in Thai fruits both domestically and in the global market.

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