Reason: some preserved fruit production enterprises in the production process, in order to bleach, antiseptic preservation, excessive addition of sodium metabisulfite, potassium metabisulfite, sodium sulfite, sodium bisulfite and other bleaching, antioxidant, anticorrosive substances, and did not take effective desulfurization measures in a timely manner, resulting in excessive sulfur dioxide. Measures: 1. Adopt sulfur dioxide scavenger. Sulfur dioxide scavenger can safely and efficiently remove SO2 residue in the product, effectively control the SO2 residue in the product to meet the relevant national health standards, improve product quality, and will not produce secondary pollution. It is suitable for removing the residue of sulfide as bleaching agent such as sodium metabisulfite, sodium sulfite, sodium thiosulfate, etc. 2. Adopt chlorine dioxide to replace the above sulfur-containing substances. Chlorine dioxide is currently recognized internationally as the latest generation of efficient, broad-spectrum, safe sterilization, preservatives, no "three" (carcinogenic, teratogenic, mutagenic) effect, the U.S. Environmental Protection Agency, the Food and Drug Administration, the U.S. Department of Agriculture have approved and recommended chlorine dioxide used in food, food processing, pharmaceuticals, hospitals, the environment and other disinfectant, mold and food ****. Disinfection, mold and food preservation and preservation of antiseptic. At present, chlorine dioxide disinfectant, bleach, preservative of efficient sterilization, bleaching, preservation of freshness effect has been recognized by the majority of customers. Q&A Company: Beijing Hualong Xingyu Science and Technology Development Co., Ltd (Source: "Food Industry Science and Technology" 2007, No. 3)