Sulfur Dioxide for Fruit Storage

Fruits are perishable goods and are susceptible to fungal infections, which can lead to rapid spoilage. Sulfur dioxide (SO2) has been used as a fungicide to help prevent the growth of fungi on fruits during storage, thereby extending the shelf life of the produce.

How it Works

SO2 works by inhibiting the growth of fungi on the fruit surface. It penetrates the fungal cells and reacts with enzymes and proteins, disrupting their normal functioning and causing the fungi to die. This protective effect is particularly useful in preserving the quality and safety of fruits during long-term storage.

Considerations for Application

When using SO2 as a fungicide in fruit storage, it is crucial to ensure proper ventilation to avoid the build-up of excessive levels of the gas. Fruit handlers should wear protective equipment, such as masks and gloves, to prevent exposure to SO2. Moreover, the use of SO2 for fruit storage should be carefully regulated to prevent any adverse health effects on consumers.