Abstract:

The methods of sulfur dioxide prevention of discolouration is popularized in many countries in drying fruits production ,which can be conducted in simple ,practical, effective ways .This thesis introduces that the technique has been used in preventing discolouration of sulfur dioxide for dried fruits in foreign countries and its time ,methods ,doses .Moreover, it specifies the factors of influencing sulphur dioxide effects during the sulphuring .With a result ,For Chinese dried fruits enterprises this thesis will be helpful and supported in producing good quality dried fruits within international standard that also welcomed in international market .